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  1. Is stickiness related to sharpness?
  2. Have a Konosuke 210 petty AND a 210 gyuto?
  3. You know you want it!
  4. Advice on petty / mini gyuto and gyuto with wa-handles...
  5. Looking for a Saya
  6. What is this?
  7. Masamoto KS 2924 Wa Gyuto (San Mai) anyone tried one?
  8. Finding the perfect gyuto
  9. takayuki blue #2?
  10. Tips on decent intermediate usuba
  11. Future crisis in Japanese bladesmithing?
  12. Sabatier brand?
  13. Masamoto KA 0430, any comments?
  14. Knife Selection Question
  15. Is this knife a Tsukiji Masamoto or Sohonten Masamoto?
  16. Pairing/Petty knife
  17. Petty suggestions/opinions on Fujiwara Teruyasu
  18. Murry Carter no longer making kitchen knives?
  19. Richmond Laser Aogami Super Gyuto or Masakage Koishi Gyuto vs ?
  20. Hiromoto Gyuto second bevel angle?
  21. moribashi
  22. Hattori KD - Sharpen/Etch?
  23. Pimp My Forgecraft
  24. Is Dictum (Germany) a good place to buy knives?
  25. Shigeki Tanaka vs Kazuyuki Tanaka
  26. New Profile from Victorinox? More French?
  27. Friends with useless knives
  28. What would you get if Mr. Spock designed kitchen knives?
  29. What wood is used at Tojiro Japanese knives?
  30. Need help picking out a Gyuto
  31. Knife maker mentioned in NY Times
  32. Looking for rustic looking sujihiki that is thin (particularly behind the edge)
  33. wusthof classic nakiri ?
  34. Upgrading from Victorinox for the home (Chef's Knife)
  35. Fixing the grind.
  36. Konosuke nakiri vs...?
  37. Using a usuba for tournes and recommendations for usuba length
  38. Vertical knife rack options?
  39. Hiromoto Honyaki
  40. Can I get some help with selecting kitchen knives?
  41. Shigefusa Vs.
  42. Help with some kanji?
  43. Zakuri farm tools
  44. Need Knife or Knife Set Recommendation for Mother's Day
  45. Shun Fuji
  46. Bread knife?
  47. Getting my feet wet - beginner recommendations?
  48. Reco. needed; Zwilling vs Messermeister
  49. New knives...Chicken...Help...
  50. Gyuto with least stiction / best food release
  51. Help replacing Global G16
  52. Honesuki - straight or curved edge?
  53. Can you help?
  54. KS Series. HonKasumi Gyokuhakukou
  55. Is this aogami steel?
  56. Have 240mm, need smaller second knife
  57. Tojiro DP to gentle for novice cooks w/novice skill?
  58. Masamoto stainless wa gyuto, how does it compare?
  59. Sakai Yusuke in stock
  60. Why did you become obsessed with knives?
  61. So I think I just built my first set...
  62. Ever had knives just "die" on you?
  63. Best chefs knife under $100? Worth it or not?
  64. Reporting Problems with Knives - Good or Bad?
  65. 300mm Yanagiba, Masamoto KA, or Gesshin Hide?
  66. Unusual style kitchen knives
  67. Schmidt Brothers Cutlery; opinions?
  68. Japanese blades brand? Is this Yanagi worth buying?
  69. Anyone tried the Masanobu VG-10?
  70. To force, or not to force patina....
  71. Misono Dragon- faded. Can it be darkened again?
  72. Going to Japan
  73. What sort of knife is this? Purchased from Yasushige, Kyoto
  74. Tojiro DP or JCK Kagayaki Basic?
  75. Looking for a Nakiri
  76. i think i am going to simplify..(egads) one knife. one Gyoto.
  77. Nakiri - what size and weight?
  78. Looking for Mighty 180-210 Gyuto, Kurouchi finish, Blue Steel (new or used)
  79. Looking for a Biscuit Cutter
  80. Hypothetical- would you camp out for a knife
  81. old Clauss fnive
  82. Shimatani Yanagiba
  83. on the hunt for a new Gyuto
  84. Seattle Int'l Knife Show: What did you bring home???
  85. Which sabatier?
  86. Deba question
  87. integral bolster
  88. Micarta handles
  89. Can anyone tell me what kind of blade this is?
  90. konosuke fujiyama
  91. Tips on Sakai made knives
  92. First Gyuto FKM vs FKH
  93. suisin inox and special inox?
  94. Checking Out a New Yanagi
  95. First real gyuto, recommendations please
  96. Suggested addition to "which knife should I buy" questionnaire
  97. Looking for suggestions
  98. Second hand knives
  99. dull looking desert iron wood what to do
  100. Good Sujihiki knife to buy
  101. Problem keeping rust off new Gesshin Kagekiyo Gyuto.
  102. Information on a Vintage Set of Carbon Steel Professional Cutlery
  103. Custom Handmade Kitchen knives
  104. Oiling your carbon knife
  105. Maker's illustrations
  106. Please talk me out of buying this knife
  107. Tang/handle gap?
  108. ichimonji TKC white steel?
  109. Murray Carter Visits Reddit
  110. What is a really good kitchen knife?
  111. First Knife (I bet you guys are tired of this question)
  112. What kitchen knives should every kitchen have?
  113. Looking for 3 Knives
  114. All new to high-end knives - Which set should I get?
  115. Best cheap knife set ever??
  116. Looking for 180 mm stainless petty
  117. What is a really good kitchen knife?
  118. The one kitchen knife!?
  119. Miyabi 600MCD
  120. Knife (or two) for cooking on a vacation?
  121. Advice on medium thick Chinese cleaver
  122. looking for a smaller (or not)second knife! (carbon this time)
  123. Advice for knife purchase
  124. Kitchen garden knife
  125. Need help with 240mm j gyuto,,,, starting a new hobbie :)
  126. Yoshihiro 180mm
  127. What Japanese kind of knife for cook meat.
  128. What should my next knife be?
  129. Good trial santoku
  130. Why I'll never buy another Warther chef knife
  131. Decoy Knives?
  132. high end knife
  133. Recommendation for new knife?
  134. Can kitchen knives be "seasoned" like a Wok or Cast Iron Skillet?
  135. Old japanese pics please
  136. Need help with Yanagiba or Sujihiki, and Length
  137. More sources for wa handle makers who also will rehandle?
  138. New gyuto for work
  139. Stainless Petty recommendations
  140. Post your Favorite handles
  141. How to use a knife and fork properly ?
  142. Metal attachment on knife? Any ideas on what it is? PIC included
  143. Got first knife(s) !!!
  144. Cleaver
  145. What is a really good kitchen knife?
  146. Uploading pictures
  147. kramers on the bay
  148. Aritsugu type A steel?
  149. Chinese Cleaver (Chuka) Upgrade (Stainless)
  150. Home cook, looking for a nicer knife I can use every day for most things (leaning Japanese)
  151. I need your honest opinion
  152. Yanagi Stainless or Carbon?
  153. What makes a good Usuba?
  154. First J Knife
  155. Kitchen knife fora?
  156. Inox vs Ginsanko
  157. Can anyone identify these Japanese knives?
  158. Shimatani Yanagi, bent?
  159. Steak Knife Suggestions?
  160. Konosuke Blue #2 Honyaki Wa-Gyuto 240mm
  161. Suisin IH, how right biased??
  162. First Gyutou!
  163. rakuten customs fees
  164. whetstone ,,,,,which one?
  165. Sources for unhandled knives
  166. Looking for a Yanagiba
  167. Handle makers: Oozing epoxy
  168. Best knife grinds over the long run?
  169. Zwilling Kramer Essential
  170. Yet another which Gyuto thread
  171. Meat fabrication knife
  172. anybody know of a place in europe that makes custom sayas
  173. Suji/Yanagi
  174. How to make a knife
  175. White steel gyutos or petty that don't break the bank?
  176. Inspection of new knife
  177. grabbed a couple of blades from a box headed to the Goodwill donation...what is it?
  178. What is the best brand of kitchen knife?
  179. 240mm Gyuto Recommendations? *revised*
  180. Santoku for dad
  181. Looking for someone how can make saya in Europe
  182. home line knife suggestion
  183. Yanagiba vs Sujihiki
  184. any experience with the watanabe standard line?
  185. How thin is thin behind the edge?
  186. good (!) alternativ designs
  187. Breaking tip of the knife
  188. Opinion of : Windmühlenmesser (Robert Herder) B1 Rudolf Broch knife
  189. Struggling with decision, need to buy knife ASAP
  190. New knife advice. Akifusa?
  191. What should I buy?
  192. I`m about buying knives.
  193. Kanji ID
  194. S*#t happens
  195. is this a good sashimi knife?
  196. Honesuki vs boning knife
  197. Recs for 240 Gyuto and 150 Petty
  198. Help Posting Pics
  199. Learning Knife Forging in Japan
  200. First good chef knife advice
  201. Knife maker in Korea
  202. Scale shrinkage on ZKramer
  203. Wood for a stone base
  204. What kind of knife for supreme (supreming??) oranges/grapefruit?
  205. A Newb and his knives first day.
  206. Looking for a few simple, decent, stainless western knives
  207. Show me your knife storage!
  208. Miyabi 7000 MCD 7000MC
  209. Kramer Evolution
  210. Kramer Essential Line
  211. Shigies
  212. If you don't mind, I need your two cents.
  213. Gyuto users: do you reach for slicing or bread knives?
  214. Powder Steel.
  215. MAC TO GYU-300
  216. Carbons to look for on the bay
  217. Sabatier as a starting set
  218. Where to buy a Saya
  219. Help deciding 1st gyuto!
  220. Nightmare Knife
  221. Things you learn when working with knives...
  222. advice for a fancy knife
  223. EU - France - Paris - New Japanese Kitchen Knife address
  224. Another first knife/set question. FKM, VG-1 or Eden Kanso
  225. Buying direct from konosuke?
  226. anyone heard of "QUEN" stone.
  227. Richmond AS/ Kohetsu AS gyutos
  228. Proper way to hold a knife
  229. Hattori kd on japan woodworker
  230. Knife recommendation for a lefty
  231. Katsuhiro Hocho
  232. Need Help on deciding the right knife
  233. Knife as a wedding gift, bad luck or not?
  234. Aritsugu A type petty
  235. Help me choose the right knife!
  236. Has a knife ever died on you?
  237. Kikuichi Performance TKC
  238. Deba?
  239. Masanobu VG-10 vs Masamoto Swedish Steel vs Suisin INOX Honyaki vs Gesshin Ginga Stainless
  240. Thinking about getting my third and fourth J-knife, advice?
  241. Slicing roast leg of lamb with a suji?
  242. Alright!! Post your top 5 Makers!!!!
  243. recommendation for kitchen knife steel
  244. Anyone rehandle a CCK cleaver themselves?
  245. Asai Hayabusa AS
  246. Decent stainless
  247. Decent stainless
  248. advice - "brand new" Zwilling Kramer appears to have been used
  249. Trending Larger or Smaller?
  250. How to remove deep patina?