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  1. need help with damascus
  2. AEB-L knives out there
  3. Wicked distal taper
  4. looking for yanagiba
  5. Is stickiness related to sharpness?
  6. Have a Konosuke 210 petty AND a 210 gyuto?
  7. You know you want it!
  8. Advice on petty / mini gyuto and gyuto with wa-handles...
  9. Looking for a Saya
  10. What is this?
  11. Masamoto KS 2924 Wa Gyuto (San Mai) anyone tried one?
  12. Finding the perfect gyuto
  13. takayuki blue #2?
  14. Tips on decent intermediate usuba
  15. Future crisis in Japanese bladesmithing?
  16. Sabatier brand?
  17. Masamoto KA 0430, any comments?
  18. Knife Selection Question
  19. Is this knife a Tsukiji Masamoto or Sohonten Masamoto?
  20. Pairing/Petty knife
  21. Petty suggestions/opinions on Fujiwara Teruyasu
  22. Murry Carter no longer making kitchen knives?
  23. Richmond Laser Aogami Super Gyuto or Masakage Koishi Gyuto vs ?
  24. Hiromoto Gyuto second bevel angle?
  25. moribashi
  26. Hattori KD - Sharpen/Etch?
  27. Pimp My Forgecraft
  28. Is Dictum (Germany) a good place to buy knives?
  29. New Profile from Victorinox? More French?
  30. Friends with useless knives
  31. What would you get if Mr. Spock designed kitchen knives?
  32. What wood is used at Tojiro Japanese knives?
  33. Need help picking out a Gyuto
  34. Knife maker mentioned in NY Times
  35. Looking for rustic looking sujihiki that is thin (particularly behind the edge)
  36. wusthof classic nakiri ?
  37. Upgrading from Victorinox for the home (Chef's Knife)
  38. Fixing the grind.
  39. Konosuke nakiri vs...?
  40. Using a usuba for tournes and recommendations for usuba length
  41. Vertical knife rack options?
  42. Hiromoto Honyaki
  43. Can I get some help with selecting kitchen knives?
  44. Shigefusa Vs.
  45. Help with some kanji?
  46. Zakuri farm tools
  47. Need Knife or Knife Set Recommendation for Mother's Day
  48. Shun Fuji
  49. Bread knife?
  50. Getting my feet wet - beginner recommendations?
  51. Reco. needed; Zwilling vs Messermeister
  52. New knives...Chicken...Help...
  53. Gyuto with least stiction / best food release
  54. Help replacing Global G16
  55. Honesuki - straight or curved edge?
  56. KS Series. HonKasumi Gyokuhakukou
  57. Is this aogami steel?
  58. Have 240mm, need smaller second knife
  59. Tojiro DP to gentle for novice cooks w/novice skill?
  60. Masamoto stainless wa gyuto, how does it compare?
  61. Sakai Yusuke in stock
  62. Why did you become obsessed with knives?
  63. So I think I just built my first set...
  64. Ever had knives just "die" on you?
  65. Best chefs knife under $100? Worth it or not?
  66. Reporting Problems with Knives - Good or Bad?
  67. 300mm Yanagiba, Masamoto KA, or Gesshin Hide?
  68. Unusual style kitchen knives
  69. Schmidt Brothers Cutlery; opinions?