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