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