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  1. cleaver sizing cck--sugimoto
  2. Website with large collection of reasonably priced stones.
  3. Knife ID
  4. LF Tanto tip Suji recommendations
  5. Chinese Guangxi stones
  6. Yanagi?
  7. sabatier clones
  8. one month experience with kitchen knifes
  9. Knife hunting in Japan - any advice?
  10. Knife ID help
  11. Nakiri knife guard?
  12. Suisin Inox Honyaki or masamoto ks gyuto
  13. mikadzo knives
  14. Reputable dealers for a good deal on a gyuto
  15. Identify this knife, please Sirs
  16. Choosing the right carbon santoku
  17. WA-HANDLES: Octagon vs D-handles
  18. Which knife x 2
  19. Bob Kramer Stainless Steel Damascus by Zwilling
  20. recommendation: ~1000k natural stone
  21. Need help to choose my next knife
  22. How to spot pre 80's Gustav Ern from the new stock branded as vintage?
  23. Wooden saya for a #6 cleaver?
  24. Attempt to form a patine super fail
  25. A cleaver q
  26. Etching vs patina
  27. Got my eyes set on a Nakiri...which one please
  28. Looking to add to the collections.
  29. Slicer Recommendations?
  30. Adding Vinegar when permasoaking
  31. Why carbon, if there are stainless steels like CPM154 and AEB-L?
  32. How to decide which knife to seel ???
  33. Cooks Illustrated on storing knives in block
  34. What you think about this knife?
  35. HAP40 VS ZDP-189
  36. Some questions about carbon steels
  37. Anyone rehandle a Carter with Riveted Handle?
  38. IKEA 365+ Bread Knife
  39. School me on choosing old carbon chef knives
  40. Nakiri length - 165mm or 180mm?
  41. Any new flat-profiled gyutos on the market?
  42. Knives for tiny kitchens?
  43. Rehandled Forgecraft!
  44. Takeda nakiri or...?
  45. Edge Grain Boards
  46. Carter Funayuki - Big Chips
  47. Mag Block??
  48. Takeda nakiri & bunka bocho comparison
  49. Plastigrip on MIyabi 7000 MC - rehandle on the cheap...
  50. Advice on yanagiba
  51. Anyone have a spare octagonal handle?
  52. Need advice... Which one of these Deba knives should i buy?
  53. Bahraini Fish Knife?
  54. sakai yusuke asymmetry
  55. looking for a big, thick and heavy 270mm workhorse gyuto
  56. Takeda cleaver comparison - New vs Old (pic heavy)
  57. Japanese knife stands
  58. Inexpensive ~210 wa gyuto
  59. Forgecraft other products
  60. Aogami Super Steel and knife choices
  61. Rakuten madness #12524 - 330mm Sugimoto Chukabocho
  62. Left handed, where to start?
  63. From Shanghai
  64. UUSHARP?
  65. Watanabe users or connoisseurs... Is this just normal?
  66. new carter kuro uchi funayuki ?
  67. CCK 11XX versus 13XX series
  68. So whats this Nakiri?
  69. Why do you love your Shig?
  70. What kind of knife is this?
  71. Watanabe Pro line
  72. Collector's Gyuto: 240 vs 270 & Stainless vs Carbon?
  73. Saya for left handed yoshikane deba 185
  74. opinions on zakuri,kochi,kanehiro and other sujis
  75. 240 mm Gyuto
  76. Help me not throw money away - new choice
  77. Thinnest stainless steel laser?
  78. Left handed shun?
  79. Magic marker trick getting rid of the magic marker?
  80. Carter IP Gyuto 2k
  81. konosuke sujihiki
  82. Removed lacquer on Takeda kurouchi nakiri. Re-lacquer?
  83. CCK cleaver geometry question
  84. New Cleaver with a story
  85. Interesting knife I just bought on the bay...
  86. Another help me decide question - line knife
  87. Sakai Ichimonji Kichikuni single bevels: thoughts?
  88. Help me recommend a gyuto
  89. Best knife for removing silverskin.
  90. Love bites...
  91. Takeda questions
  92. new knife cleaver or nakiri?
  93. Help me understand
  94. Wildfire Cutlery
  95. Great Shun deal
  96. what type of knife for cutting joints of meat?
  97. Knife Drawer Blocks
  98. What's the asymmetry for?
  99. Maple Knives From The Federal
  100. What to use to cut celery root??
  101. Need a good real first kitchen knife
  102. Best stainless makers?
  103. nenohi tsukiji
  104. dry box?
  105. Inazuma gyuto ?
  106. What to do with a big hairline crack in old forgie cleaver??
  107. I NEED HELP
  108. Knife ID please
  109. Zakuri D handle question.
  110. Eat like a Man!! knife sharpeing by that KNIFE FIGHT guy.
  111. Takedas in trouble..
  112. What kind of work is a Bullnose butcher knife for?
  113. Heiji
  114. cleaver <3 omg
  115. help ID this knife
  116. Kanetsune sujihiki feedback?
  117. Whats Your Bread Knife
  118. CCK KF1602
  119. A thinner's toolkit
  120. Please help picking gyuto for work
  121. Conquering the Usuba - help/advice much appreciated!
  122. Least used knife?
  123. Name this knife? Knife/Kanji ID help, please
  124. Gyuto for FIL, stainless help
  125. Is 13 really my lucky number?
  126. Bridge Town Forge
  127. blade geometry, game changer?
  128. Opinions and thoughts needed on petty choice
  129. VMatter knives
  130. received my K-sabs carbone, now what?
  131. Picking My First Gyuto: Thoughts, Advice, and Opinions
  132. Buying my first Gyuto
  133. Decision on Gyuto (UK buyer)
  134. Knife for my Birthday - advice?
  135. Bob Kramer owners: how do compare?
  136. Forged gyuto..
  137. Cryogenic heat treatment and it's importance.
  138. Opening a store
  139. Belly up
  140. Looking for japanese sujihiki / slicer knife
  141. Samuel Lee Landers Frary and Clark butcher knife
  142. Recommend San Mai petty
  143. Decisions, decisions... new knife purchase, I think I know what I want but I need some help
  144. 240 gyuto
  145. One Knife to Rule Them All
  146. Need help picking out the perfect gyuto for me
  147. First knives what to get?
  148. Thinness vs food release
  149. Think I'm developing a new passion... But need help!
  150. Turkey carving, technique and knife choice question
  151. Knife for one-handed cook
  152. Takeda Gyuto 240 vs?
  153. Gesshin Heiji or Kato Work Horse
  154. What's your largest?
  155. What about a cheesy knife?
  156. What to buy next... Nakiri or...
  157. A deba for freshwater fish?
  158. Next in the lineup
  159. Fishing knife - stainless or carbon?
  160. Unstabilized Ho Wood Handle Care?
  161. What to buy when you don't need anything?
  162. Petty/Gyuto - knife design question
  163. Clad line on Kato Workhorse
  164. jnat question
  165. Help with gyuto 240 ish
  166. How much to clean an old cleaver
  167. Help me chose $150-ish stainless wa-petty.
  168. Handle size on small (210mm) wa-gyuto?
  169. takagi honyaki
  170. Hattori KD's Available !!!!
  171. Sujihiki for a first timer.
  172. Look what I just got
  173. Thanks Marko!!!! (warning:graphic image)
  174. First Real Knife
  175. Cutting Performance - Reasonable Expectations
  176. Best middle/fine combination stones available in Europe?
  177. Price on different steels.
  178. Sakai Yusuke Wa-Gyuto: Stainless vs White
  179. I needs an opinion on purchase.
  180. Butchers belt
  181. Scratches on kurouchi gyuto
  182. Choosing a knife
  183. Xmas gift for Japanese knife newb
  184. German asymmetry - a peeler knife
  185. Looking to build up butchering section of my knife collection
  186. Recs for Knives for in-laws
  187. Recommendation for friend
  188. Look what came in the mail!!
  189. KIYA Nihonbashi
  190. Honyaki Question
  191. Which knife as a gift for mom?
  192. Just ordered Kato -why?
  193. Kochi versus...
  194. did you use a Victorinox Wide Blade?
  195. Wide bevel gyuto's
  196. Trying to decide on Marko Tsourkan gyuto handles
  197. Masamoto Steel ID
  198. Sajiuchi Knives on Korin
  199. The Gyuto Plunge
  200. Rubber Cutting Board Options?
  201. Gyuto 210 narrow down/rec
  202. What knives would you never sell? Forever Keepers.
  203. Caring for a Japanese knife for normal people?
  204. Knife Storage
  205. Looking for a first gyuto, 200$ and below, 210mm hammered carbon steel
  206. Any good knives for under $50
  207. Hi: Please help me identify this knife
  208. Opinions on a Knife Roll
  209. Going small options- kamagata vs ko-bunka
  210. MAC Knife Pricing?
  211. wide bevel 240mm gyuto
  212. Looking for Sharp Knives
  213. Kiritsuke shaped Wa-Gyuto vs normal Wa-Gyuto
  214. Boker meat cleaver
  215. Mizuno Suminagashi Wa Gyuto for a lefty?
  216. Thickness of knives?
  217. Fujiwara terayasu website.
  218. Your Own "Best Knife Of The 2013 Year" Award
  219. Takeda: not impressed
  220. Buy a Cleaver knife in Europe
  221. Which do-it-all cleaver for my wife?
  222. What knives do you regret selling?
  223. Advice
  224. need avice for 195mm deba
  225. Vendors in Canada
  226. Help choosing kitchen knives
  227. A non-puppy gift knife?
  228. Found a 270 Kato finally. Got some questions.
  229. Looking for a new honesuki
  230. Need help, Converting Misono UX10 to 50/50 double bevel?
  231. What's your favourite peeling knife?
  232. Blade geometry and thickness
  233. Question for all the deba using pros
  234. Kiritsuke Gyuto 240mm suggestions
  235. Noob in search of versatile Chef's knife / Gyuto
  236. Kengata Yanagi vs Standard Yanagi vs Tokobiki
  237. Help on Purchase!
  238. guess the knife
  239. Masamoto KS WaGyuto 240 mm hitachi white 2# is now out of stock in Tokyo ?
  240. What knife is better than Masamoto KS WaGyuto ?
  241. Looking to Round out Knife Roll. Suggestions of Japanese Style's appreciated
  242. Looking for a Badass Carbon Slicer for cheap..need advice
  243. old sabatier knives steel?
  244. MJ Kupper brand
  245. Which stainless knives sharpen like carbon?
  246. Recommendations for a 240/270mm Gyuto + 300mm yanagi
  247. Little technical help please sharpening HONESUKI
  248. FKH Series From JCK
  249. What size deba for what size fish
  250. Boning/Fillet Knife question