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