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  1. did you use a Victorinox Wide Blade?
  2. Wide bevel gyuto's
  3. Trying to decide on Marko Tsourkan gyuto handles
  4. Masamoto Steel ID
  5. Sajiuchi Knives on Korin
  6. The Gyuto Plunge
  7. Rubber Cutting Board Options?
  8. Gyuto 210 narrow down/rec
  9. What knives would you never sell? Forever Keepers.
  10. Caring for a Japanese knife for normal people?
  11. Knife Storage
  12. Looking for a first gyuto, 200$ and below, 210mm hammered carbon steel
  13. Any good knives for under $50
  14. Custom Order book is now open for 2014!
  15. Hi: Please help me identify this knife
  16. Opinions on a Knife Roll
  17. Going small options- kamagata vs ko-bunka
  18. MAC Knife Pricing?
  19. wide bevel 240mm gyuto
  20. Looking for Sharp Knives
  21. Kiritsuke shaped Wa-Gyuto vs normal Wa-Gyuto
  22. Boker meat cleaver
  23. Mizuno Suminagashi Wa Gyuto for a lefty?
  24. Thickness of knives?
  25. Fujiwara terayasu website.
  26. Your Own "Best Knife Of The 2013 Year" Award
  27. Takeda: not impressed
  28. Buy a Cleaver knife in Europe
  29. Which do-it-all cleaver for my wife?
  30. What knives do you regret selling?
  31. Advice
  32. need avice for 195mm deba
  33. Vendors in Canada
  34. Help choosing kitchen knives
  35. A non-puppy gift knife?
  36. Found a 270 Kato finally. Got some questions.
  37. Looking for a new honesuki
  38. Need help, Converting Misono UX10 to 50/50 double bevel?
  39. What's your favourite peeling knife?
  40. Blade geometry and thickness
  41. Question for all the deba using pros
  42. Kiritsuke Gyuto 240mm suggestions
  43. Noob in search of versatile Chef's knife / Gyuto
  44. Kengata Yanagi vs Standard Yanagi vs Tokobiki
  45. Help on Purchase!
  46. guess the knife
  47. Masamoto KS WaGyuto 240 mm hitachi white 2# is now out of stock in Tokyo ?
  48. What knife is better than Masamoto KS WaGyuto ?
  49. Looking to Round out Knife Roll. Suggestions of Japanese Style's appreciated
  50. Looking for a Badass Carbon Slicer for cheap..need advice
  51. old sabatier knives steel?
  52. MJ Kupper brand
  53. Which stainless knives sharpen like carbon?
  54. Recommendations for a 240/270mm Gyuto + 300mm yanagi
  55. Little technical help please sharpening HONESUKI
  56. FKH Series From JCK
  57. What size deba for what size fish
  58. Boning/Fillet Knife question
  59. Back to Chinese cleavers. Taiwan?
  60. Recommendations for my first gyuto knife
  61. Christmas present ID ?
  62. Should I trade in my knife? Shun Kaji or something more like the Moritaka?
  63. W Beatty Cleaver
  64. Unicorn Knife
  65. Help Choosing My First Nakiri
  66. Metallurgy question. Stainless Damascus over Hap40
  67. Kato vs Kato
  68. Kochi nakiri
  69. Sakai ichimonji kiritsuke. Any feedback?
  70. Re-Handling a Wa Handled Knife
  71. Knife block for larger knives
  72. My knife New Year's resolution
  73. Starting small - which knifes to buy? Deba for small fish & petty.
  74. The blade I never knew I wanted.
  75. What knives to use on frozen food?
  76. New gyoto, new to *** knives!
  77. Yoshikane SLD ?
  78. Thin Gyuto Recommedations / Information
  79. TOGO REIGO in the kitchen
  80. New knife
  81. Kato / Shigefusa owners in Melbourne, Australia - need some assistance
  82. #13 ITK test drive
  83. Kato/shig/kono gyuto, best grind for left handed?
  84. Sakai Ichimonji Kichikuni
  85. A completely new set
  86. Maintaining wooden cutting boards + synthetic boards
  87. new tools for a young chef
  88. D-shaped handle
  89. Your opinion on this knife
  90. Singatirin honyaki
  91. Korin yanagi
  92. Need a beginner jknife
  93. Looking for inexpensive J-knives (petty) to be gifted to relatives/friends
  94. Potential?
  95. What to buy in Japan
  96. Honesuki vs Hankotsu
  97. Ummm? Where would this be used and how?
  98. Respect the classics, man!
  99. Forgecraft choil shots
  100. Takeda: It's baaaack!
  101. Looking for a new knife....
  102. Can anyone explain wedging?
  103. First Japanese Gyuto!!!
  104. Zwilling-Henckels warranty replacements
  105. Tanaka r2 iron gyuto.
  106. rounding spine
  107. SLD vs R2/SG2
  108. old bone handled meat fork.
  109. maybe an old Sabatier knife isnt for me?
  110. looking for a Gyuto upgrade
  111. Honyaki question
  112. [Cutting Boards] End vs. Edge
  113. Takeda ....What to look for (now) to keep from getting screwed
  114. TK-set of Mac's
  115. Your favorite brick and mortar
  116. Reducing stiction on Kono HD suji?
  117. Takeda sealant
  118. Stuff you don't need, but realllllly want?
  119. Pulled the trigger - Gesshin Uraku 240mm SS
  120. What is your favorite parering knife?
  121. handle spacers
  122. howe aeb-l parer
  123. Swedish Steel - where from?
  124. Visit to Chan Chi Kee (CCK)
  125. Engravement translation
  126. Top Japanese Makers/blacksmiths
  127. I need two knives: a nakiri + ?
  128. Looking for my dream carbon gyuto
  129. Looking for something new
  130. Steel of your Dreams
  131. Inlaid ho wood Handles
  132. Without an all-rounder like a Gyuto
  133. Great value carbons
  134. Tojiro knife with blemish at handle
  135. Masamoto KS WaGyuto 240 mm hitachi white 2# VS Ashi Hamono Ginga WaGyuto 240 mm white 2#
  136. forgecraft potential?
  137. Just starting out, looking for advice for the home
  138. most used knife? picture thread
  139. Non-Gesshin Hide
  140. Chisel Grind VS Flat Grind
  141. Edge Trailing How-To
  142. Knife guards
  143. Blue patina
  144. Fujiwara 240mm FKH VS Masamoto KS Wa-Guyto
  145. Skype Lessons
  146. Yoshikane SKD ?
  147. Looking to purchase my first knife!
  148. Shun's
  149. Help with choosing first J-knife
  150. Recommend a carbon 150mm wa petty for ~ $100
  151. What size small gyuto to get?
  152. Knife handle makers
  153. Great Experience in Asakusabahi!
  154. nakagoshi knives?
  155. Steak knives and wooden plates
  156. Am I the only home cook to prefer a larger chef's knife??
  157. Burt Foster Jappalation Kitchen Knives
  158. Itinomonn
  159. Anybody know what this is.
  160. Takamura: thoughts?
  161. Yoshiaki Fujiwara gyuto for a beginning freehand sharpener?
  162. Disappointed from my knife Miyabi 600s
  163. New vs Vintage Sabatier
  164. Nooooooooooo! Don't cut THAT!
  165. Which Gyuto and Deba should I buy?
  166. Help Identifying Manufacturer of a Japanese Knife I Recently Bought
  167. Can anyone help a newbie identify a knife? Also: Damascus quality question
  168. Thoughts on Banno Bunkas?
  169. Honesuki and hankotsu
  170. Hieji 240mm Gyuto: Blade Height?
  171. The Screaming Chef's Knife
  172. Gerber's Kitchen Knife
  173. Funyaki/line knife
  174. Thinking about buying a Masakage Shimo petty
  175. Can carbon knife keep in the knife stand with the water?
  176. Have u ever used Ashi Hamano Ginga HItashi white2# 240mm before?
  177. Looking for petty with Shigefusa like profile
  178. Which would you pick?
  179. Looking at these 270mm Gyutos
  180. Looking for petty 180-210 mm, stainless
  181. Steel - difference, pros, and cons
  182. Takamura Hana Damascus HSPS Sujihiki
  183. Can anyone identify this chef's knife?
  184. Santoku Brand Question
  185. Knife shopping in Japan and house brands
  186. CarboNext or Suisin Inox petty?
  187. Question for lefty laser users
  188. Tojiro DP gyuto 240mm vs Fujiwara FKM gyuto 240mm
  189. Echizen Japan 1310 or Hattori FH
  190. K Sabatier 10" -- Bent is to be expected?
  191. What I have at home
  192. WTB Petty. Looking for recommendations.
  193. Watanabe 270 Gyuto WIP
  194. wow! forgecrafts, really?
  195. R2 Steel vs others
  196. LF Upgrade to Forschner Boning Knife
  197. What brand knife is this?
  198. Morimoto
  199. can I post a knife to you?
  200. Protective lacquer OOTB?
  201. what to use for a cutting board...
  202. Knife Advise
  203. Chipped Shun Blade, what should I do?
  204. Carter on Reddit.
  205. Rehandling
  206. Meat cleavers
  207. Hakata Santoku knives anyone?
  208. Experience with any of these makers?
  209. Help Me Choose a Cleaver
  210. A knife for terrines
  211. Ready to Upgrade
  212. Question on sujis for leftys
  213. Cutting board Bakko Yanagi
  214. Cutting board Bakko Yanagi
  215. Help me find a taller petty
  216. Sakai Takayuki 240mm Yanagi
  217. Best overall Yanagiba
  218. Shigefusa Kasumi Yanagiba
  219. Honesuki: singe vs double bevel
  220. Suggestions on stainless 180-200mm wa-petty
  221. Kaneshige
  222. Thoughts on Zakuri Nakiri vs others at the same price point?
  223. Contemplating getting a Nakiri
  224. Upcoming work
  225. Masamoto VG - recommended? What's the handle like?
  226. New knife problem :(
  227. "Cheap" KS profile
  228. Masamoto Sohonten blacksmiths
  229. Kona Junk-shop Find - Handmade Sashimi Knife
  230. Levels of Shigs?
  231. Most practical sized Deba
  232. Help me choose my first "real" knife
  233. Help identify this old Carbon Steel Chef's Knife
  234. In the market for a Shun Sumo Santoku but...
  235. Tanaka
  236. difference nakaya heiji and gesshin heiji
  237. Sujihiki instead of a gyuto for meat?
  238. N ubatama knvies
  239. kasumi, kurouchi, low carbon steel/iron
  240. Patina For 1095
  241. Hamon Line
  242. Carbonext 'Extra sharpness' option advice
  243. Difference between these two Watanabe nakiris?
  244. The reactivity of my blue steel knives is driving me crazy at work
  245. Knife Newbie Needs "Death Blade" - Advice?
  246. What are you carrying?
  247. "Emoticon" on Shigefusa Kanji?
  248. Hiromoto AS thickness question
  249. HOw do you approach nuts? with caution...lol
  250. Traditional Yanagi-ba Wanted, Swop on a 2014 Custom order.