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  1. Christmas present ID ?
  2. Should I trade in my knife? Shun Kaji or something more like the Moritaka?
  3. W Beatty Cleaver
  4. Unicorn Knife
  5. Help Choosing My First Nakiri
  6. Metallurgy question. Stainless Damascus over Hap40
  7. Kato vs Kato
  8. Kochi nakiri
  9. Sakai ichimonji kiritsuke. Any feedback?
  10. Re-Handling a Wa Handled Knife
  11. Knife block for larger knives
  12. My knife New Year's resolution
  13. Starting small - which knifes to buy? Deba for small fish & petty.
  14. The blade I never knew I wanted.
  15. What knives to use on frozen food?
  16. New gyoto, new to *** knives!
  17. Yoshikane SLD ?
  18. Thin Gyuto Recommedations / Information
  19. TOGO REIGO in the kitchen
  20. New knife
  21. Kato / Shigefusa owners in Melbourne, Australia - need some assistance
  22. #13 ITK test drive
  23. Kato/shig/kono gyuto, best grind for left handed?
  24. Sakai Ichimonji Kichikuni
  25. A completely new set
  26. Maintaining wooden cutting boards + synthetic boards
  27. new tools for a young chef
  28. D-shaped handle
  29. Your opinion on this knife
  30. Singatirin honyaki
  31. Korin yanagi
  32. Need a beginner jknife
  33. Looking for inexpensive J-knives (petty) to be gifted to relatives/friends
  34. Potential?
  35. What to buy in Japan
  36. Honesuki vs Hankotsu
  37. Ummm? Where would this be used and how?
  38. Respect the classics, man!
  39. Forgecraft choil shots
  40. Takeda: It's baaaack!
  41. Looking for a new knife....
  42. Can anyone explain wedging?
  43. First Japanese Gyuto!!!
  44. Zwilling-Henckels warranty replacements
  45. Tanaka r2 iron gyuto.
  46. rounding spine
  47. SLD vs R2/SG2
  48. old bone handled meat fork.
  49. maybe an old Sabatier knife isnt for me?
  50. looking for a Gyuto upgrade
  51. Honyaki question
  52. [Cutting Boards] End vs. Edge
  53. Takeda ....What to look for (now) to keep from getting screwed
  54. TK-set of Mac's
  55. Your favorite brick and mortar
  56. Reducing stiction on Kono HD suji?
  57. Takeda sealant
  58. Stuff you don't need, but realllllly want?
  59. Pulled the trigger - Gesshin Uraku 240mm SS
  60. What is your favorite parering knife?
  61. handle spacers
  62. howe aeb-l parer
  63. Swedish Steel - where from?
  64. Visit to Chan Chi Kee (CCK)
  65. Engravement translation
  66. Top Japanese Makers/blacksmiths
  67. I need two knives: a nakiri + ?
  68. Looking for my dream carbon gyuto
  69. Looking for something new
  70. Steel of your Dreams
  71. Inlaid ho wood Handles
  72. Without an all-rounder like a Gyuto
  73. Great value carbons
  74. Tojiro knife with blemish at handle
  75. Masamoto KS WaGyuto 240 mm hitachi white 2# VS Ashi Hamono Ginga WaGyuto 240 mm white 2#
  76. forgecraft potential?
  77. Just starting out, looking for advice for the home
  78. most used knife? picture thread
  79. Non-Gesshin Hide
  80. Chisel Grind VS Flat Grind
  81. Edge Trailing How-To
  82. Knife guards
  83. Blue patina
  84. Fujiwara 240mm FKH VS Masamoto KS Wa-Guyto
  85. Skype Lessons
  86. Yoshikane SKD ?
  87. Looking to purchase my first knife!
  88. Shun's
  89. Help with choosing first J-knife
  90. Recommend a carbon 150mm wa petty for ~ $100
  91. What size small gyuto to get?
  92. Knife handle makers
  93. Great Experience in Asakusabahi!
  94. nakagoshi knives?
  95. Steak knives and wooden plates
  96. Am I the only home cook to prefer a larger chef's knife??
  97. Burt Foster Jappalation Kitchen Knives
  98. Itinomonn
  99. Anybody know what this is.
  100. Takamura: thoughts?
  101. Yoshiaki Fujiwara gyuto for a beginning freehand sharpener?
  102. Disappointed from my knife Miyabi 600s
  103. New vs Vintage Sabatier
  104. Nooooooooooo! Don't cut THAT!
  105. Which Gyuto and Deba should I buy?
  106. Help Identifying Manufacturer of a Japanese Knife I Recently Bought
  107. Can anyone help a newbie identify a knife? Also: Damascus quality question
  108. Thoughts on Banno Bunkas?
  109. Honesuki and hankotsu
  110. Hieji 240mm Gyuto: Blade Height?
  111. The Screaming Chef's Knife
  112. Gerber's Kitchen Knife
  113. Funyaki/line knife
  114. Thinking about buying a Masakage Shimo petty
  115. Can carbon knife keep in the knife stand with the water?
  116. Have u ever used Ashi Hamano Ginga HItashi white2# 240mm before?
  117. Looking for petty with Shigefusa like profile
  118. Which would you pick?
  119. Looking at these 270mm Gyutos
  120. Looking for petty 180-210 mm, stainless
  121. Steel - difference, pros, and cons
  122. Takamura Hana Damascus HSPS Sujihiki
  123. Can anyone identify this chef's knife?
  124. Santoku Brand Question
  125. Knife shopping in Japan and house brands
  126. CarboNext or Suisin Inox petty?
  127. Question for lefty laser users
  128. Tojiro DP gyuto 240mm vs Fujiwara FKM gyuto 240mm
  129. Echizen Japan 1310 or Hattori FH
  130. K Sabatier 10" -- Bent is to be expected?
  131. What I have at home
  132. WTB Petty. Looking for recommendations.
  133. Watanabe 270 Gyuto WIP
  134. wow! forgecrafts, really?
  135. R2 Steel vs others
  136. LF Upgrade to Forschner Boning Knife
  137. What brand knife is this?
  138. Morimoto
  139. can I post a knife to you?
  140. Protective lacquer OOTB?
  141. what to use for a cutting board...
  142. Knife Advise
  143. Chipped Shun Blade, what should I do?
  144. Carter on Reddit.
  145. Rehandling
  146. Meat cleavers
  147. Hakata Santoku knives anyone?
  148. Experience with any of these makers?
  149. Help Me Choose a Cleaver
  150. A knife for terrines
  151. Ready to Upgrade
  152. Question on sujis for leftys
  153. Cutting board Bakko Yanagi
  154. Cutting board Bakko Yanagi
  155. Help me find a taller petty
  156. Sakai Takayuki 240mm Yanagi
  157. Best overall Yanagiba
  158. Shigefusa Kasumi Yanagiba
  159. Honesuki: singe vs double bevel
  160. Suggestions on stainless 180-200mm wa-petty
  161. Kaneshige
  162. Thoughts on Zakuri Nakiri vs others at the same price point?
  163. Contemplating getting a Nakiri
  164. Masamoto VG - recommended? What's the handle like?
  165. New knife problem :(
  166. "Cheap" KS profile
  167. Masamoto Sohonten blacksmiths
  168. Kona Junk-shop Find - Handmade Sashimi Knife
  169. Levels of Shigs?
  170. Most practical sized Deba
  171. Help me choose my first "real" knife
  172. Help identify this old Carbon Steel Chef's Knife
  173. In the market for a Shun Sumo Santoku but...
  174. Tanaka
  175. difference nakaya heiji and gesshin heiji
  176. Sujihiki instead of a gyuto for meat?
  177. N ubatama knvies
  178. kasumi, kurouchi, low carbon steel/iron
  179. Patina For 1095
  180. Hamon Line
  181. Carbonext 'Extra sharpness' option advice
  182. Difference between these two Watanabe nakiris?
  183. The reactivity of my blue steel knives is driving me crazy at work
  184. Knife Newbie Needs "Death Blade" - Advice?
  185. What are you carrying?
  186. "Emoticon" on Shigefusa Kanji?
  187. Hiromoto AS thickness question
  188. HOw do you approach nuts? with caution...lol
  189. ITINOMONN KASUMI 180MM WA NAKIRI vs Watanabe Pro 180mm
  190. cpm knives
  191. Need workhorse gyuto 240mm
  192. Question about white steel #1
  193. JNS Sale Yesterday ... What did you get?
  194. Itou Gyuto not as sharp as expected
  195. Let's talk Meat/Carving forks.
  196. Help identifying knife in Bon Appetit magazine
  197. Value question
  198. Tukiji Masamoto Yanagi Knives (Not sure if blue or white steel)
  199. "simple stainless gyuto" - what would be your pick?
  200. First Gyuto
  201. Need Help Identifying a Cleaver in Bon Appetit Magazine
  202. A Tale of Three Petty's...
  203. Please Recommend me a Left Handed Deba
  204. Tojiro 170 mm western Deba
  205. Finally ready to buy... Suggestions
  206. Two Handled Cleaver?
  207. Reboot of my thread with completed questionair from newbie
  208. Sakai Yusuke Restock @ Blueway
  209. honyaki petty??????
  210. Anyone seen Sakai Takayuki Grand Cheff gyuto in person
  211. Tall guys an push cutting
  212. Locating places of interest in Japan - help needed
  213. Need help identifying knife maker( Kanji)
  214. Looking for a new gyuto
  215. European kitchen knives - recommendations needed
  216. Pulled the Trigger.. here is what im testing
  217. Looking to Buy a Nakiri
  218. Knife stores in NYC
  219. Konosuke yanagi
  220. first knife
  221. Knife recommendation for trimming meat?
  222. How to dispose of ruined knife?
  223. Gesshin Kagero and Masamoto VG
  224. Repost from wrong sub forum.. First 3 In and analized !. Masmoto, Gesshin, Hiromoto
  225. Help to buy one Takohiki.
  226. Just back from Chengdu, China
  227. Gordon ramsay Kin Knives ltd edition
  228. Misono or Nenox
  229. Help me find my ultimate Gyuto
  230. Knife patina
  231. Saki vs Tanaka vs Itou R2
  232. cleaver for a cheapskate?
  233. A falling knife has no handle...
  234. Usefulness of a Nakiri knife
  235. Looking to buy first Japanese knife :)
  236. Precision Poultry and Fish
  237. Usefulness of a paring knife
  238. PM Knives
  239. Case XX Cutlery
  240. Konosuke Fujiyama White #2 Honesuki-
  241. Accordion cuts on veggies
  242. Paring knife suggestions
  243. Gyutuo Recommendation
  244. New Kramer Auction
  245. Anyone heard of Shiro Kunimitsu knives?
  246. usuba advice needed
  247. need help with damascus
  248. AEB-L knives out there
  249. Wicked distal taper
  250. looking for yanagiba