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