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