View Full Version : The Kitchen Knife

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  1. advice - "brand new" Zwilling Kramer appears to have been used
  2. Trending Larger or Smaller?
  3. How to remove deep patina?
  4. Yanagi is not 100% straight, ok?
  5. Mr Itou Custom R2 vs Hiromoto Honyaki Gyuto, Thoughts wanted
  6. Abs ms exam on kitchen knives
  7. heiji is about to arrive
  8. How many knives are enough?
  9. Which knife should I buy
  10. 1st Carbon Gyuto Recommendation?
  11. Finding a forgecraft
  12. If you were to do it all over again.
  13. problem with saya heiji
  14. Multiple knives
  15. My first knife, no budget. Need suggestions!
  16. Help with first few knives
  17. Did i throw away my money on a Shun Reserve
  18. Video: Who is this Bladesmith?
  19. DT ITK on the bay
  20. Japanese Custom Knife Makers
  21. Knife block solutions.
  22. Japanese dovetail saws
  23. Honesuki or Garasuki reccomendations
  24. Can we update the "what knife should I buy" thread
  25. Anybody, got a Kato I can borrow?
  26. First Japanese Knives recommendations
  27. Hiromoto stops
  28. What do you use for your Yo-Deba?
  29. What Knife Should I Buy?
  30. Gekko Vs Shiki
  31. Traditional Japanese OR Western Grip?!
  32. Maruyoshi and Hattori?
  33. Cheap knives
  34. Bad luck with knives
  35. Newbies first post. Find me a General purpose little one please!
  36. After a lot of hours and a lot of fun I am close to a decision!!!
  37. Hypothetically speaking if I sold my Kramer Damascus
  38. Advice please for first knife! Thanks in advance
  39. Practice Knife
  40. Anybody Have Any Experience with the Tojiro Origami Gyuto or KAI Seki 5000ST?
  41. chef knife less than 55 dollars. do you have any advice?
  42. cutting boards question
  43. Cattaraugus Knives
  44. Are Epicurean boards knife friendly?
  45. Honesuki
  46. Looking for knife with custom handle
  47. Yanagiba Impulse Buy!!!!! Did I do okay????
  48. Zakuri funayuki
  49. Slicing technique
  50. Help with Knife identification!
  51. Steel Question
  52. Looking to upgrade from shun classic. Masamtor or Misono maybe
  53. Kagayaki Carbonext 270mm Gyuto KC-7?
  54. Poly or Mono
  55. MAC yanagiba update/question
  56. Which is more fun...?
  57. Looking For Something New
  58. Help With First Japanese Knives
  59. Kramers on ebay
  60. So, Who Would Be Willing To Take The Plunge On This Project?
  61. What is the deal with Fujiwara Teruyasu
  62. Hokiyama Sakon
  63. EuroKnives!
  64. First Japanese Knife Help
  65. Takeda 250 Stainless vs 270
  66. Looking for a Wife Knife and a Cleaver Comrade.
  67. The Edge(er)
  68. Stainless Suji w/ Knuckle Clearance ?
  69. knives most likely to appreciate
  70. Forged vs Stamped any benefit?
  71. Looking for a new knife. The Newbie first post! hahaha
  72. Best source for a CCK 1303 / 1301 / etc.
  73. Thank you
  74. Knife ID request
  75. Gyuto Guidance
  76. Deba vs. other boning knifes for fish
  77. Help choosing chef's knife
  78. What is the point of damascus?
  79. fancy handle on traditional yanagi
  80. nenohi kaede
  81. By Request, My Experiences With J Knives From The Begining. It's Long....
  82. grinding out a deep bevel
  83. Noobie looking for a chef's knife (questionaire)
  84. not sure what suji to buy need a bit of guidance
  85. New Gyuto suggestions for 240mm
  86. Counterfeit knives: do you encounter them often?
  87. sashimi technique question
  88. Akifusa SRS15 equivalents
  89. Use of outdoor knife for heavy kitchenwork?
  90. Has anyone used a 14 inch Sabatier?
  91. Petty knife help
  92. Richmond Aogami Super 120mm petty knife.. any good?
  93. Trying to find the length of this deba.
  94. German Chef's vs. Western Deba?
  95. How to store a yanagiba/deba
  96. Would like some input on what knives I should get for different purposes
  97. Help deciding on some new knives
  98. Knives that are hard to store
  99. Pairing Knives
  100. Sabatier carbon
  101. How do you store your knives?!
  102. Old Mac knives
  103. Info Post Server Upgrade - Software Upgrade
  104. Clarifying some japanese terminology
  105. Stupid Home Cook Question....
  106. Alternative to End Grain, what is the best compromise?
  107. Go-to petty knife recommendations
  108. Gifts
  109. One small step into Japanese Knife Obsession...
  110. help me find this
  111. Aussies and shiges
  112. Are wood handled knives legal to use in California or elsewhere?
  113. Bread Knife? Options beside MAC?
  114. Sujihiki, or maybe petty, for second J knife.
  115. Cutting Board Newbie needs help
  116. maker of this knife?
  117. What are your experiences with VG10?
  118. Santoku or Nakiri?
  119. Oyster knives...
  120. TWIN J.A Henckels Profession " S" Questions
  121. A Reasonable Priced Knife To Cut A Roast
  122. Would You Use An Electric Knife To Cut...
  123. Wantanabe pro blue #2
  124. What's the world coming to?
  125. slicer
  126. JCK Honba-Duke Sharpening Service?
  127. Looking for something specific
  128. Fu-Rin-Ka-Zan Stainless Wa Gyuto
  129. The definitive KKF knife skills video - your opinion needed
  130. Simply Ming Knifes
  131. Help identifying knife
  132. High End 270mm Gyuto? Konosuke HD2 Funayuki?
  133. Heavier gyuto - Heiji SS or Kato?
  134. Recommendations - Flexible Filet knife for fish...and round bottom wok with ring
  135. Paring knife suggestions needed!
  136. Steel Composition of Your Next Knife?
  137. What knives should i buy
  138. What knife should I buy?
  139. New knife set recomendation
  140. Intro and what next question
  141. Searching a 270mm small budget sujihiki
  142. Fish n Poi Handle Repair
  143. WTB : Laserish type knife
  144. Excited about new Shun and Global knives
  145. Hiromoto rehandled and etched by Tim Johnson
  146. Need some advice about shun,thank you
  147. 9 1/2" Miyabi Evolution Slicer
  148. Looking for a Gyuto + a supporting cast
  149. what determines the springiness of a knife?
  150. yanagiba sashimi knife
  151. Which 240mm Gyuto should I buy? First real knife!
  152. Cutting board / oil question
  153. KAI Wasabi Yanagiba to practice sharpening on?
  154. Anyone else moving toward All American Makers?
  155. Hattori Suji
  156. another what knife (maker) should I buy?
  157. Budget(ish) Hammered Damascus
  158. What will I need?
  159. Vintage Japanese Knives
  160. Blueway Japan "GINGA"
  161. Replacing Old F. Dick Paring Knife
  162. Wa petty recommendation please
  163. My work kit
  164. Butcher Block - who else makes good ones ?
  165. Upgrading 5 Knives
  166. Looking for an entry level japanese knife
  167. CCK costs as much as a VC?!?!
  168. Suggestions for a 210 beater...
  169. first carbon wa gyuto
  170. Zakuri where to buy?
  171. Is this delamination or something else?
  172. Looking for 18 cm stainless laser-like gyuto
  173. Help recommending workhorse gyuto
  174. Visiting Japan
  175. Can you help me ID these ?
  176. Help with purchasing a new knife
  177. Concave gyuto?
  178. anyone heard of\encountered Ellys lion sabatier?
  179. Knife Rec: Gesshin Ginga vs. Kagero vs. Hattori FH vs. HHH Prod?
  180. Recommendation for Lefty Honesuki?
  181. Mac Chefs knife or Fujiwara FKM Gyuto?
  182. Another gyuto to get!
  183. which nakiri?
  184. Anyone is US order from Metal Master?
  186. Just another nakiri / usuba Question Thread
  187. Yaxell Ran
  188. 330mm Yanagiba, Aoko Super on Ebay
  189. First santoku recommendations?
  190. So whats new around here?
  191. Tosa Nakiri - anyone familiar?
  192. Iron cladding reactivity
  193. choosing a long sujihiki
  194. Itinomonn: Carbon V2 Kurouchi/Kasumi vs. Semi Stainless Kasumi.
  195. Looking for a prep knife
  196. Question about selling
  197. Old kitchen meat knife
  198. Kramer Damascus Kiritsuke on Ebay
  199. Would like to get a Funayuki
  200. Suisin Inox Honyaki vs. Gesshin Ginga
  201. Which gyuto would you pick and why?
  202. Greetings from Belgium. Question about IKEA Slitbar chef's knife 21
  203. Masamoto CT Series 210mm gyuto?
  204. Visiting Japanese knife shop - which knives should I view and feel?
  205. Brand find?
  206. Suggest knife for coworker
  207. Knife suggestions for 2 coworkers.
  208. Santoku 180mm choices
  209. Dealing with a non knife obsessed spouse in the kitchen
  210. Dexter's new item
  211. Honyaki pls help
  212. Knife ID?
  213. high quality wa handle
  214. Nice article on Bloodroot blades in Bon Appetit
  215. First Timer question about "Asian Chef Knife" profile and Feel
  216. fujiyama vs kagekiyo
  217. Who can tell me more about Carter knives?
  218. New Kitchen knife/knives for the wife - Suggestions?
  219. kato gyutos
  220. Which knife to cut coquilles St. Jacques?
  221. Seeking to understand Shigefusa finish variations
  222. Looking for a high quality bread knife with a straight edge
  223. Trying to decide between two very similar petty knives
  224. Everything about Japanese knives and knife shopping in Japan
  225. Japanese knives storage
  226. looking to buy
  227. Good place to order knives?
  228. Armstrong Forge Professional Cutlery Carbon Steel??
  229. Tips on purchasing a boning knife?
  230. korin
  231. Suggestions welcome for my very firsts Japaneses non stainless knives
  232. water quenching vs Oil quenching
  233. Rome: I found a good kitchen knife and stuff store: Muzio
  234. Cheap deba
  235. Found some pics of warrens damascus carters.
  236. Tojiro DP, Fujiwara FKH, or Richmond Artifex
  237. One for the ols Sabatier experts...
  238. Which gyuto? (Stainless/resistant, ~240mm, more nfo inside)
  239. Someone tell me why I should purchase something more expensive...or different
  240. Hattori KF
  241. (Can anyone post a picture of) the tapering/tip of a ko-bunka / kiritsuke
  242. Looking for a heavy carbon chef's knife (270mm)
  243. Knives for the wives
  244. Some information on Tanaka Knives
  245. New Ken Onion Line
  246. Etching with coffee?
  247. saya repair
  248. Does this knife exist?
  249. is this an akifusa/harayuki/artisan/ikeda?
  250. Are there any right handers who use a lefty Usuba???