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  1. Black Steel
  2. Setup advice for new out of the box Heiji's?
  3. Determining hardness on older knives
  4. Knife For 40$
  5. Patina question
  6. Custom Knife Makers Style
  7. Japanese chef knife?
  8. Knife recommendations and a few quick questions
  9. Rebuy the same knife? Mizuno DX Gyuto or something new?
  10. Magnetic knife bar location
  11. Cheapest Tanaka (Nashiji) initial sharpening and review
  12. Laser gyuto for birthday
  13. Heiji semi stainless cladding
  14. masamoto VG and ST, hidden gems?
  15. New Takedas coming
  16. Observations from a Kaiseki kitchen
  17. Carter Wa-Bocho users
  18. any love for ubukeya??
  19. symmetrical gyuto
  20. Suisin INOX vs Suisin INOX Honyaki
  21. Best grind on a production knife?
  22. Looking for 240 (210) mm Gyuto
  23. recommendation for a new knife
  24. Economic knife display suggestions
  25. chukabocho / Chinese cleaver recommendation
  26. Foods/Ingredients That Stain Knives Fast
  27. Are Shun Premiers that bad? Thinking about a set for a beginner
  28. Prepping a knife for a forced patina
  29. Yusuke Sakai--Extra Thick, Extra hard 240 Gyuto
  30. Suggestions for seniors on home kitchen knife care and use.
  31. usuba: which style?
  32. Why is shipping to Canada is so expensive?
  33. Miyabi FC61 steel. Anyone know what this is?
  34. decent kitchen knife shop in Seoul?
  35. 1st Nakiri Choices
  36. Masamoto gyutos on rakuten.
  37. New Tanaka Advice or Suitable alternative
  38. Suggestions for Gyuto(s) for the left-handed.
  39. Masamoto KS 240 gyutos available
  40. Bob K. gettin Busy with a wire cable...
  41. Need help picking a Chef's knife
  42. What's wrong with my knife?
  43. Togiharu nickel Damascus honesuki
  44. First J knife, Gesshin Ginga gyuto
  45. options for 300mm carbon wa-sujihiki?
  46. Need a good Chef's knife/Gyuto. Please Advise!
  47. Kiritsuke vs. Sakimaru
  48. Deba for Walleye/Northern Pike
  49. Restoring vintage knives
  50. Hachimagawa Yoshihito gyuto?
  51. Santoku choice - need help
  52. Recomended Edges for Various Knives
  53. looking for a gyuto/chef knife
  54. Entry to the single bevel world.
  55. Rehandling a Miyabi 7000 MC 240 gyuto
  56. do you prefer aogami #1/#2 to aogami super in a pro kitchen?
  57. japan wood worker
  58. Why are so many knives 'clad' (san-mai or others)
  59. artificial cutting boards from Japan
  60. Looking for recommendations on two gyutos and a 400-600 grit waterstone
  61. Machida Isshi knvies?
  62. stainless yanagi rundown.
  63. Wa-petty suggestions, or all around utility knife
  64. Japanese ZHEN Damascus
  65. Stiffness in sujihikis: pros/cons?
  66. Heiji love
  67. Looking for knives (Nakiri, Santoku, Gyuto) for home cook with good edge retention
  68. Making a universal knife holder
  69. Downside of using japanese knives is ...
  70. Sakai Takayuki/Ichimonji
  71. Best small knife?
  72. What is wrong with this knife?
  73. Knife set up for carving "crusty" meats
  74. Own Design Takeda 240 Gyuto
  75. Can you ID this new Wa-Kiritsuke?
  76. Gyuto under $200 for Newbie
  77. Hattori KD heads-up
  78. Can you ID this new Kiritsuke?
  79. Hamon?
  80. $500 budget for home cook gyuto
  81. Best Ceramic Honing Rod
  82. MAC superior bread knife vs Tojiro ITK bread knife especially for cutting cakes and other pastries
  83. Narrow profile carbon wa-gyuto?
  84. The Value of a Knife from a Custom Maker
  85. Hattori KD30 (Cowry X) Yanagiba 330mm mirror finished - consider re-handling
  86. masamoto ks--just a project knife nowadays?
  87. 0170-6/1095cv/50100b kitchen knives?
  88. Bashing Bones
  89. Need a Magnetic Strip Recommendation
  90. knife storage - bodum?
  91. Bob Kramer on Ebay
  92. Single Bevel Knives
  93. Masahiro tuna knife
  94. What to get
  95. Any kitchen knife in Sandvik 12C27?
  96. Yanagiba Hocho at Fine-tools
  97. New Knives
  98. Takeshi Saji gyutos experiences
  99. Value Added
  100. blue paper steel (carbon) in pro environment
  101. hmm I need an extra knife for my work in pro environment.
  102. A New Respect for Martha Stewart
  103. Watching the Master at work...Kramer
  104. applying urushi on natural stones
  105. Thining knives without a Shingoi
  106. Carter using blue again?
  107. Anyone know something about IVO cutlery knives?
  108. Tojiro bread knife with slight gaps in handle
  109. Another horrible knife option
  110. hattori kd gyuto on ebay
  111. another japanese knife that i dont know who it was made by
  112. Shigefusa - Available
  113. Which 240mm wa-gyuto in $200-$300 range? Flat-ish profile
  114. Rader Defiance
  115. Info wanted about sakai knife maker - aus
  116. Another Etched Tanaka
  117. Upgrade from Misono 440 recommendations
  118. Mid-tech edge retention
  119. what kind of chef's knife.
  120. EBAY---Bob Kramer 8'' Custom Chef Knife Meiji Flip Flop Damascus
  121. Wife snatched my NAkiri looking for a replacment.
  122. Chinese Cleaver sizing
  123. Takeda Banno Bunka or Sasanoha? Thoughts?
  124. Oyster/Shucking knife
  125. 4th Generation Yoshikane knives
  126. Carter "Kitchen Cuts" DVDs?
  127. Cleaver Love
  128. tiny slivers of metal falling off a freshly sharpened edge
  129. Yoshihiro blue questions
  130. Tojiro ITK 270 bread knife vs Richmond Artifex 270
  131. Watanabe on eBay
  132. Newbie 210 Gyuto ~$150?
  133. Misono UX10 spine?
  134. Takeda sasanoha or classic Gyuto
  135. Trip to Japan
  136. yet another question about sharpening.
  137. Advice on sharpening
  138. What to do with gifted Shun
  139. I've been learning about and sharpening knives the past few months, and I have quite a few questions
  140. HAP40?
  141. Finger Stones?
  142. "burrless sharpening"
  143. Forgecraft Re-handle
  144. 240-270mm Wa Gyuto Carbon Laser
  145. Knife Boxes
  146. Recurving on a knife
  147. YouTube Cutting Videos
  148. 270 mm Carbonext sujihiki $599
  149. My Masamoto KS from Rakuten - Your opinion?
  150. Cleaver
  151. wavy edge on old forgecraft
  152. Help finding a Saya for my knife
  153. Any one use mini diamond plates to prep stones
  154. Hello, just a few questions
  155. Gyuto and similar knife geometries.
  156. Hiromoto revisited - new geometry
  157. About carbon steel
  158. Heiji geometry
  159. Problems sharpening white#2 steel?
  160. CASE XX 400-8" Hand-forged Carbon Steel
  161. Yeeehaaw! I'm not nuts!
  162. Angle finder app
  163. Please tell me more about my Tanaka R2 WA Damascus Guyto 210
  164. Cutting Board Questions
  165. Which 210 mm gyuto is best choice???
  166. Japanese knife maker ID please + check out this chip!
  167. stone tub recommendation
  168. Not to start a flame war but: comparing freehand, jig (edge pro) and mousepad
  169. Looking for a stainless parer for my dad
  170. Best knife for gf/bf who hates knives?
  171. Good vegetable knife?
  172. It's great spreading the knowledge
  173. Zwilling 1731
  174. Question on Carter KU series
  175. What have I got myself into? :newhere:
  176. Shigefusa forced patina
  177. Sabatier 4 Star Elephant Chef's Estate Find - Suggestions to clean and re-sell?
  178. Identify Unknown Chef's Knife Estate Find and Suggestions to clean and re-sell? (2 of 2 threads)
  179. Stones from Tsukiji Masamoto?
  180. Tojiro DP petty knives
  181. Opinions stainless clad white #2 knives
  182. Itou R2 experiences
  183. Itinomonn user experiences?
  184. That which shall not be named
  185. Konosuke 240 white #2 vs Masamoto KS white#2
  186. Knife Bag/Roll
  187. Hattori KD petty available
  188. Monosteel Whites..
  189. Best parer or petty for you?
  190. Sharpening techniques olden style?
  191. Properly cleaning knife after polish
  192. Brian Voltagio Knife Ident
  193. First knife: Kai Shun DM-0717 Santoku or Masakage kumo 165cm santoku
  194. Hi Hi! New here.
  195. so visited Portland OR and walked into a knife shop. found a Sabatier.
  196. bought a another old knife..Sabatier Trompette.
  197. what would you do if you were in my situation?
  198. Rod Sharpeners
  199. your mise en place?
  200. Wedging through giant carrots?
  201. Best all purpose whetstone?
  202. 1 micron diamond spray on balsa
  203. Devin's aeb-l or his 52100?
  204. A 100$~ Wa-Gyuto
  205. YOUNG GUNS: Who are the New Knife Makers and Where to Find Them?
  206. Japanese knives used to sculpt ice?
  207. Mac Damascus chef's knife question
  208. HEEELLLP!
  209. Diamond spray on Balsa
  210. Kudos to Jon, Sharpie Magnums!
  211. Question on thinning and sharpening steps
  212. Damascus Steel
  213. Zwilling --which line?
  214. Did I get the correct knife?
  215. 200+ Artisan Chef Knives
  216. asymmetric versus symmetric gyutos
  217. When Wa Why?
  218. Timbuk2 Tool Shed roll
  219. My next knife?
  220. MINIMALISM: In search of The ONE STONE setup.
  221. How many gyuto?
  222. Newbie #862 - Got a lot of questions!
  223. Suisin INOX Honyaki vs Shigefusa Kasumi Gyuto
  224. Kasumi Shigefusa material differences
  225. Question to Shig owners
  226. kitchen knife = tin opener?
  227. How did I do? masamoto honyaki takohiki
  228. What is the thinnest "laser" gyuto?
  229. Are kitchen knives getting more attention lately?
  230. First Quality Gyuto Purchase - <Opinions Needed>
  231. Steak knives
  232. A Choice of Two Bread Blades/Knives
  233. Which one of these 2 should i buy?
  234. Nagomi Knives - Any info?
  235. One Favorite Knife
  236. Gyuto Shapes
  237. Chan Chi Kee 1102 handle
  238. What knife to buy??
  239. Some knife ID help
  240. Cast Iron Kinfe
  241. Bread Knife
  242. Thinking about a workhorse gyuto
  243. Most versatile suji for service?
  244. Steak Knives
  245. Knife Edge Miyabi 7000D
  246. Help me choose better beater knives
  247. Pakistan Damascus knives
  248. Kurouchi Finish
  249. cleaver sizing cck--sugimoto
  250. Website with large collection of reasonably priced stones.