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