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  1. Sous on Vacation
  2. Nakiri recommendations?
  3. thoughts and suggestions
  4. Sakai Yusuke 210 regular or thick?
  5. Does this need thinning?
  6. carter's summer sale
  7. flexibility on ashi hamono 210 ginga petty
  8. anyone on here get that takeda hunting knife with the ironwood handle?
  9. What About Kiritsuke
  10. What type of Japanese Fish Knife is this?
  11. need average pricing on custom knives!!
  12. Universal Saya For a 240mm Sakai Yusuke Extra Thick & Flat Profile
  13. Carter's Summergrab, what did you get?
  14. Mag-Blok question
  15. Reactivity: 52100 vs Hitachi White #2
  16. Knife Block (Storage)?
  17. Issue with grind on new Konosuke White #2 suji
  18. Misono Dragon
  19. What kind of knife you take to a small trou.
  20. Have you seen the new Shun Taiyo
  21. why gyuto fever?
  22. Learning how to care for and use single bevels
  23. Knife makers in Okinawa
  24. Mother-in-Law knife?
  25. Dazu Clhinese Cleavers
  26. Ordered a Nogent and this came.
  27. Stone Glazing & ID stone
  28. drastic steering, need help please
  29. Anyone tried or used this before?
  30. Shig clone in mono stainless like AEB-L
  31. Usuba Geometry - A Curiosity
  32. tadafusa nashiji?
  33. sakai yusuke = ashi hamono?
  34. Wedding Present
  35. Same knife, different brand?
  36. usuba: kamagata vs higashigata
  37. Honesuki for a lefty.
  38. Moritaka 240mm Gyuto in AS and rosewood handle
  39. J-knives in Berlin/Germany
  40. Who can read Japanese
  41. Stones - Total noob move...ugh
  42. J knives in vancouver
  43. Ming Tsai's new knife
  44. jck fu rin ka zan and fujiwara nashiji line, same basic knife?
  45. First J-Knive
  46. Knives in Austin, Texas?
  47. Japan Trip Knife Suggestions
  48. Lookin for new Japanese fillet knife
  49. My new shig
  50. Strop Setup Recommendations
  51. Need help, new knife.
  52. Did i mess up my Yanagiba? Complete Newbie/Amateur seeking advice
  53. Black Steel
  54. Setup advice for new out of the box Heiji's?
  55. Determining hardness on older knives
  56. Knife For 40$
  57. Patina question
  58. Custom Knife Makers Style
  59. Japanese chef knife?
  60. Knife recommendations and a few quick questions
  61. Rebuy the same knife? Mizuno DX Gyuto or something new?
  62. Magnetic knife bar location
  63. Cheapest Tanaka (Nashiji) initial sharpening and review
  64. Laser gyuto for birthday
  65. Heiji semi stainless cladding
  66. masamoto VG and ST, hidden gems?
  67. New Takedas coming
  68. Observations from a Kaiseki kitchen
  69. Carter Wa-Bocho users
  70. any love for ubukeya??
  71. symmetrical gyuto
  72. Suisin INOX vs Suisin INOX Honyaki
  73. Best grind on a production knife?
  74. Looking for 240 (210) mm Gyuto
  75. recommendation for a new knife
  76. Economic knife display suggestions
  77. chukabocho / Chinese cleaver recommendation
  78. Foods/Ingredients That Stain Knives Fast
  79. Are Shun Premiers that bad? Thinking about a set for a beginner
  80. Prepping a knife for a forced patina
  81. Yusuke Sakai--Extra Thick, Extra hard 240 Gyuto
  82. Suggestions for seniors on home kitchen knife care and use.
  83. usuba: which style?
  84. Why is shipping to Canada is so expensive?
  85. Miyabi FC61 steel. Anyone know what this is?
  86. decent kitchen knife shop in Seoul?
  87. 1st Nakiri Choices
  88. Masamoto gyutos on rakuten.
  89. New Tanaka Advice or Suitable alternative
  90. Suggestions for Gyuto(s) for the left-handed.
  91. Masamoto KS 240 gyutos available
  92. Bob K. gettin Busy with a wire cable...
  93. Need help picking a Chef's knife
  94. What's wrong with my knife?
  95. Togiharu nickel Damascus honesuki
  96. First J knife, Gesshin Ginga gyuto
  97. options for 300mm carbon wa-sujihiki?
  98. Need a good Chef's knife/Gyuto. Please Advise!
  99. Kiritsuke vs. Sakimaru
  100. Deba for Walleye/Northern Pike
  101. Restoring vintage knives
  102. Hachimagawa Yoshihito gyuto?
  103. Santoku choice - need help
  104. Recomended Edges for Various Knives
  105. looking for a gyuto/chef knife
  106. Entry to the single bevel world.
  107. Rehandling a Miyabi 7000 MC 240 gyuto
  108. do you prefer aogami #1/#2 to aogami super in a pro kitchen?
  109. japan wood worker
  110. Why are so many knives 'clad' (san-mai or others)
  111. artificial cutting boards from Japan
  112. Looking for recommendations on two gyutos and a 400-600 grit waterstone
  113. Machida Isshi knvies?
  114. stainless yanagi rundown.
  115. Wa-petty suggestions, or all around utility knife
  116. Japanese ZHEN Damascus
  117. Stiffness in sujihikis: pros/cons?
  118. Heiji love
  119. Looking for knives (Nakiri, Santoku, Gyuto) for home cook with good edge retention
  120. Catcheside Cutlery in Esquire Magazine
  121. Making a universal knife holder
  122. Downside of using japanese knives is ...
  123. Sakai Takayuki/Ichimonji
  124. Best small knife?
  125. What is wrong with this knife?
  126. Custom orders closed until 2014
  127. Knife set up for carving "crusty" meats
  128. Own Design Takeda 240 Gyuto
  129. Can you ID this new Wa-Kiritsuke?
  130. Gyuto under $200 for Newbie
  131. Hattori KD heads-up
  132. Can you ID this new Kiritsuke?
  133. Hamon?
  134. $500 budget for home cook gyuto
  135. Best Ceramic Honing Rod
  136. MAC superior bread knife vs Tojiro ITK bread knife especially for cutting cakes and other pastries
  137. Narrow profile carbon wa-gyuto?
  138. The Value of a Knife from a Custom Maker
  139. Hattori KD30 (Cowry X) Yanagiba 330mm mirror finished - consider re-handling
  140. masamoto ks--just a project knife nowadays?
  141. 0170-6/1095cv/50100b kitchen knives?
  142. Bashing Bones
  143. Need a Magnetic Strip Recommendation
  144. knife storage - bodum?
  145. Bob Kramer on Ebay
  146. Single Bevel Knives
  147. Masahiro tuna knife
  148. What to get
  149. Any kitchen knife in Sandvik 12C27?
  150. Yanagiba Hocho at Fine-tools
  151. New Knives
  152. Takeshi Saji gyutos experiences
  153. Value Added
  154. blue paper steel (carbon) in pro environment
  155. hmm I need an extra knife for my work in pro environment.
  156. A New Respect for Martha Stewart
  157. Watching the Master at work...Kramer
  158. applying urushi on natural stones
  159. Thining knives without a Shingoi
  160. Carter using blue again?
  161. Anyone know something about IVO cutlery knives?
  162. Tojiro bread knife with slight gaps in handle
  163. Another horrible knife option
  164. hattori kd gyuto on ebay
  165. another japanese knife that i dont know who it was made by
  166. Shigefusa - Available
  167. Which 240mm wa-gyuto in $200-$300 range? Flat-ish profile
  168. Rader Defiance
  169. Info wanted about sakai knife maker - aus
  170. Another Etched Tanaka
  171. Upgrade from Misono 440 recommendations
  172. Mid-tech edge retention
  173. what kind of chef's knife.
  174. EBAY---Bob Kramer 8'' Custom Chef Knife Meiji Flip Flop Damascus
  175. Wife snatched my NAkiri looking for a replacment.
  176. Chinese Cleaver sizing
  177. Takeda Banno Bunka or Sasanoha? Thoughts?
  178. Oyster/Shucking knife
  179. 4th Generation Yoshikane knives
  180. Carter "Kitchen Cuts" DVDs?
  181. Cleaver Love
  182. tiny slivers of metal falling off a freshly sharpened edge
  183. Yoshihiro blue questions
  184. Tojiro ITK 270 bread knife vs Richmond Artifex 270
  185. Watanabe on eBay
  186. Newbie 210 Gyuto ~$150?
  187. Misono UX10 spine?
  188. Takeda sasanoha or classic Gyuto
  189. Trip to Japan
  190. yet another question about sharpening.
  191. Advice on sharpening
  192. What to do with gifted Shun
  193. I've been learning about and sharpening knives the past few months, and I have quite a few questions
  194. HAP40?
  195. Finger Stones?
  196. "burrless sharpening"
  197. Forgecraft Re-handle
  198. 240-270mm Wa Gyuto Carbon Laser
  199. Knife Boxes
  200. Recurving on a knife
  201. YouTube Cutting Videos
  202. 270 mm Carbonext sujihiki $599
  203. My Masamoto KS from Rakuten - Your opinion?
  204. Cleaver
  205. wavy edge on old forgecraft
  206. Help finding a Saya for my knife
  207. Any one use mini diamond plates to prep stones
  208. Hello, just a few questions
  209. Gyuto and similar knife geometries.
  210. Hiromoto revisited - new geometry
  211. About carbon steel
  212. Heiji geometry
  213. Problems sharpening white#2 steel?
  214. CASE XX 400-8" Hand-forged Carbon Steel
  215. Yeeehaaw! I'm not nuts!
  216. Angle finder app
  217. Please tell me more about my Tanaka R2 WA Damascus Guyto 210
  218. Cutting Board Questions
  219. Which 210 mm gyuto is best choice???
  220. Japanese knife maker ID please + check out this chip!
  221. stone tub recommendation
  222. Not to start a flame war but: comparing freehand, jig (edge pro) and mousepad
  223. Looking for a stainless parer for my dad
  224. Best knife for gf/bf who hates knives?
  225. Good vegetable knife?
  226. It's great spreading the knowledge
  227. Zwilling 1731
  228. Question on Carter KU series
  229. What have I got myself into? :newhere:
  230. Shigefusa forced patina
  231. Sabatier 4 Star Elephant Chef's Estate Find - Suggestions to clean and re-sell?
  232. Identify Unknown Chef's Knife Estate Find and Suggestions to clean and re-sell? (2 of 2 threads)
  233. Stones from Tsukiji Masamoto?
  234. Tojiro DP petty knives
  235. Opinions stainless clad white #2 knives
  236. Itou R2 experiences
  237. Itinomonn user experiences?
  238. That which shall not be named
  239. Konosuke 240 white #2 vs Masamoto KS white#2
  240. Knife Bag/Roll
  241. Hattori KD petty available
  242. Monosteel Whites..
  243. Best parer or petty for you?
  244. Sharpening techniques olden style?
  245. Properly cleaning knife after polish
  246. Brian Voltagio Knife Ident
  247. First knife: Kai Shun DM-0717 Santoku or Masakage kumo 165cm santoku
  248. Hi Hi! New here.
  249. so visited Portland OR and walked into a knife shop. found a Sabatier.
  250. bought a another old knife..Sabatier Trompette.