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