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  1. what would you do if you were in my situation?
  2. Rod Sharpeners
  3. your mise en place?
  4. Wedging through giant carrots?
  5. Best all purpose whetstone?
  6. 1 micron diamond spray on balsa
  7. Devin's aeb-l or his 52100?
  8. A 100$~ Wa-Gyuto
  9. YOUNG GUNS: Who are the New Knife Makers and Where to Find Them?
  10. Japanese knives used to sculpt ice?
  11. Mac Damascus chef's knife question
  12. HEEELLLP!
  13. Diamond spray on Balsa
  14. Kudos to Jon, Sharpie Magnums!
  15. Question on thinning and sharpening steps
  16. Damascus Steel
  17. Zwilling --which line?
  18. Did I get the correct knife?
  19. 200+ Artisan Chef Knives
  20. asymmetric versus symmetric gyutos
  21. When Wa Why?
  22. Timbuk2 Tool Shed roll
  23. My next knife?
  24. MINIMALISM: In search of The ONE STONE setup.
  25. How many gyuto?
  26. Newbie #862 - Got a lot of questions!
  27. Suisin INOX Honyaki vs Shigefusa Kasumi Gyuto
  28. Kasumi Shigefusa material differences
  29. Question to Shig owners
  30. kitchen knife = tin opener?
  31. How did I do? masamoto honyaki takohiki
  32. What is the thinnest "laser" gyuto?
  33. Are kitchen knives getting more attention lately?
  34. First Quality Gyuto Purchase - <Opinions Needed>
  35. Steak knives
  36. A Choice of Two Bread Blades/Knives
  37. Which one of these 2 should i buy?
  38. Nagomi Knives - Any info?
  39. One Favorite Knife
  40. Gyuto Shapes
  41. Chan Chi Kee 1102 handle
  42. What knife to buy??
  43. Some knife ID help
  44. Cast Iron Kinfe
  45. Bread Knife
  46. Thinking about a workhorse gyuto
  47. Most versatile suji for service?
  48. Steak Knives
  49. Knife Edge Miyabi 7000D
  50. Help me choose better beater knives
  51. Doc Price Forgin Pictures
  52. Pakistan Damascus knives
  53. Kurouchi Finish
  54. cleaver sizing cck--sugimoto
  55. Website with large collection of reasonably priced stones.
  56. Knife ID
  57. LF Tanto tip Suji recommendations
  58. Chinese Guangxi stones
  59. Yanagi?
  60. sabatier clones
  61. one month experience with kitchen knifes
  62. Knife hunting in Japan - any advice?
  63. Knife ID help
  64. Nakiri knife guard?
  65. Suisin Inox Honyaki or masamoto ks gyuto
  66. mikadzo knives
  67. Reputable dealers for a good deal on a gyuto
  68. Identify this knife, please Sirs
  69. Choosing the right carbon santoku
  70. WA-HANDLES: Octagon vs D-handles
  71. Which knife x 2
  72. Bob Kramer Stainless Steel Damascus by Zwilling
  73. recommendation: ~1000k natural stone
  74. Need help to choose my next knife
  75. How to spot pre 80's Gustav Ern from the new stock branded as vintage?
  76. Wooden saya for a #6 cleaver?
  77. Attempt to form a patine super fail
  78. A cleaver q
  79. Etching vs patina
  80. Got my eyes set on a Nakiri...which one please
  81. Looking to add to the collections.
  82. Slicer Recommendations?
  83. Adding Vinegar when permasoaking
  84. Why carbon, if there are stainless steels like CPM154 and AEB-L?
  85. How to decide which knife to seel ???
  86. Cooks Illustrated on storing knives in block
  87. What you think about this knife?
  88. HAP40 VS ZDP-189
  89. Some questions about carbon steels
  90. Anyone rehandle a Carter with Riveted Handle?
  91. IKEA 365+ Bread Knife
  92. School me on choosing old carbon chef knives
  93. Nakiri length - 165mm or 180mm?
  94. Any new flat-profiled gyutos on the market?
  95. Knives for tiny kitchens?
  96. Rehandled Forgecraft!
  97. Takeda nakiri or...?
  98. Edge Grain Boards
  99. Carter Funayuki - Big Chips
  100. Mag Block??
  101. Takeda nakiri & bunka bocho comparison
  102. Plastigrip on MIyabi 7000 MC - rehandle on the cheap...
  103. Advice on yanagiba
  104. Anyone have a spare octagonal handle?
  105. Need advice... Which one of these Deba knives should i buy?
  106. Bahraini Fish Knife?
  107. sakai yusuke asymmetry
  108. looking for a big, thick and heavy 270mm workhorse gyuto
  109. Takeda cleaver comparison - New vs Old (pic heavy)
  110. Japanese knife stands
  111. Inexpensive ~210 wa gyuto
  112. Forgecraft other products
  113. Aogami Super Steel and knife choices
  114. Rakuten madness #12524 - 330mm Sugimoto Chukabocho
  115. Left handed, where to start?
  116. From Shanghai
  117. UUSHARP?
  118. Watanabe users or connoisseurs... Is this just normal?
  119. new carter kuro uchi funayuki ?
  120. CCK 11XX versus 13XX series
  121. So whats this Nakiri?
  122. Why do you love your Shig?
  123. What kind of knife is this?
  124. Watanabe Pro line
  125. Collector's Gyuto: 240 vs 270 & Stainless vs Carbon?
  126. Saya for left handed yoshikane deba 185
  127. opinions on zakuri,kochi,kanehiro and other sujis
  128. 240 mm Gyuto
  129. Stainless ladder damascus san mai - WIP
  130. Help me not throw money away - new choice
  131. Thinnest stainless steel laser?
  132. Tell me all about Blade Show!
  133. Left handed shun?
  134. Magic marker trick getting rid of the magic marker?
  135. Carter IP Gyuto 2k
  136. konosuke sujihiki
  137. Removed lacquer on Takeda kurouchi nakiri. Re-lacquer?
  138. CCK cleaver geometry question
  139. New Cleaver with a story
  140. Interesting knife I just bought on the bay...
  141. Another help me decide question - line knife
  142. Sakai Ichimonji Kichikuni single bevels: thoughts?
  143. Help me recommend a gyuto
  144. Stainless san mai, core steel testing.......
  145. Best knife for removing silverskin.
  146. Love bites...
  147. Takeda questions
  148. new knife cleaver or nakiri?
  149. Help me understand
  150. Wildfire Cutlery
  151. Great Shun deal
  152. what type of knife for cutting joints of meat?
  153. Knife Drawer Blocks
  154. What's the asymmetry for?
  155. Maple Knives From The Federal
  156. What to use to cut celery root??
  157. Need a good real first kitchen knife
  158. Best stainless makers?
  159. nenohi tsukiji
  160. dry box?
  161. Inazuma gyuto ?
  162. What to do with a big hairline crack in old forgie cleaver??
  163. I NEED HELP
  164. Knife ID please
  165. Zakuri D handle question.
  166. Eat like a Man!! knife sharpeing by that KNIFE FIGHT guy.
  167. Takedas in trouble..
  168. What kind of work is a Bullnose butcher knife for?
  169. Heiji
  170. cleaver <3 omg
  171. help ID this knife
  172. Kanetsune sujihiki feedback?
  173. Whats Your Bread Knife
  174. High end, Composite damascus Knife Sets.
  175. CCK KF1602
  176. A thinner's toolkit
  177. Please help picking gyuto for work
  178. Conquering the Usuba - help/advice much appreciated!
  179. Least used knife?
  180. Name this knife? Knife/Kanji ID help, please
  181. Gyuto for FIL, stainless help
  182. Is 13 really my lucky number?
  183. Bridge Town Forge
  184. blade geometry, game changer?
  185. Opinions and thoughts needed on petty choice
  186. VMatter knives
  187. received my K-sabs carbone, now what?
  188. Picking My First Gyuto: Thoughts, Advice, and Opinions
  189. Buying my first Gyuto
  190. Decision on Gyuto (UK buyer)
  191. Knife for my Birthday - advice?
  192. Bob Kramer owners: how do compare?
  193. Forged gyuto..
  194. Cryogenic heat treatment and it's importance.
  195. Opening a store
  196. Belly up
  197. Looking for japanese sujihiki / slicer knife
  198. Samuel Lee Landers Frary and Clark butcher knife
  199. Recommend San Mai petty
  200. Decisions, decisions... new knife purchase, I think I know what I want but I need some help
  201. 240 gyuto
  202. One Knife to Rule Them All
  203. Need help picking out the perfect gyuto for me
  204. First knives what to get?
  205. Thinness vs food release
  206. Think I'm developing a new passion... But need help!
  207. Turkey carving, technique and knife choice question
  208. Knife for one-handed cook
  209. Takeda Gyuto 240 vs?
  210. Gesshin Heiji or Kato Work Horse
  211. What's your largest?
  212. What about a cheesy knife?
  213. What to buy next... Nakiri or...
  214. A deba for freshwater fish?
  215. Next in the lineup
  216. Fishing knife - stainless or carbon?
  217. Unstabilized Ho Wood Handle Care?
  218. What to buy when you don't need anything?
  219. Petty/Gyuto - knife design question
  220. Clad line on Kato Workhorse
  221. jnat question
  222. Help with gyuto 240 ish
  223. How much to clean an old cleaver
  224. Help me chose $150-ish stainless wa-petty.
  225. Handle size on small (210mm) wa-gyuto?
  226. takagi honyaki
  227. Hattori KD's Available !!!!
  228. Sujihiki for a first timer.
  229. Look what I just got
  230. Thanks Marko!!!! (warning:graphic image)
  231. First Real Knife
  232. Cutting Performance - Reasonable Expectations
  233. Best middle/fine combination stones available in Europe?
  234. Price on different steels.
  235. Sakai Yusuke Wa-Gyuto: Stainless vs White
  236. I needs an opinion on purchase.
  237. Butchers belt
  238. Scratches on kurouchi gyuto
  239. Choosing a knife
  240. Xmas gift for Japanese knife newb
  241. German asymmetry - a peeler knife
  242. Looking to build up butchering section of my knife collection
  243. Recs for Knives for in-laws
  244. Recommendation for friend
  245. Look what came in the mail!!
  246. KIYA Nihonbashi
  247. Honyaki Question
  248. Which knife as a gift for mom?
  249. Just ordered Kato -why?
  250. Kochi versus...