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  1. Help me design perfect knife
  2. Which way to go....Chinese or Japanese?
  3. What is the catch
  4. Shigefusa?
  5. Bricks and mortar stores in Midwest
  6. New Knife! Konosuke 270mm Fujiyama Gyuto
  7. Cherry knife and board
  8. Personal Passaround: 270-300mm Sujihiki
  9. Which yanagi to buy as a first?
  10. Tojiro DP or MAC Pro?
  11. Knife For a Co-Worker
  12. Saya, block or drawer?
  13. Blade Magazine
  14. The iKnife
  15. Volunteering Knives for Edge Retention Test
  16. Kikuichi-monji
  17. Passivation of Carbon Knives
  18. New Ino
  19. Devin Thomas Custom 9/11 knife
  20. The man ordered the knife on Ebay...
  21. Chinese chef knife (cleaver)
  22. New small gyuto/utility knife
  23. Thank you
  24. ebay knife
  25. Cutting board use
  26. Recommendation for Suji 270mm vs 300mm
  27. The hazards of a local pass around
  28. 300mm Damascus Suji. U.S. Pass-around
  29. Cutting board/butcher block questions
  30. like to change knife handle
  31. Shipping Advice
  32. Mighty Gyuto for ~ $200 Ideas?
  33. Restoring balance after thinning
  34. New Knife Bag Find
  35. Difference between a yanagi, fugu and suji please
  36. yellow paper steel
  37. Looking for a Yanagiba
  38. Chef's Knife Selection help.
  39. cold cooked chicken Xs 200
  40. 2 Fat ladies
  41. petty suggestions
  42. wildfire cutlery
  43. Knife for super-fine cutting?
  44. Presentation box source
  45. Fowler grinder sale knives
  46. nhk video on Seki city knife industry
  47. Cutting the Top Off an Egg
  48. Buying from Japan
  49. Thoughts on ittosai please
  50. New Mizuno 270 Gyuto
  51. Kramer waiting list
  52. 240mm Damascus Petty/Suji
  53. Birthday Wish
  54. Crazy sharp
  55. 180 mm Gyuto
  56. Yanagi Maker
  57. How to protect a Chinese Cleaver at work?
  58. Culinary student starting to buy real knives! Advice?
  59. If you could have one knife for xmas - which would it be?
  60. RBB Gyuto
  61. The age old question: Which Knife should i buy?
  62. Carrots, cucumbers etc. no problem.
  63. new shun fuji
  64. Impulse Buy: Twin Cermax 7" Santoku
  65. Zebrano Wood Handles
  66. Intalling a new knife handle.
  67. Takagi Gyuto First Impressions
  68. Testosterone - does size matter
  69. Re: Sabatier and TBT
  70. What's the deal with extra-thick Hiromoto AS?
  71. Hattori FH vs Misono UX10
  72. Any info on Morimoto's collaboration with Henckels?
  73. Help me pick a knife
  74. Never trust Oivind...
  75. Yoshikane SKD
  76. Small Gyuto & new Suji choice
  77. Petty help.
  78. Inexpensive Knife for Maki
  79. Knife Roll
  80. Hattori Forum Cowry-X
  81. EdipisReks' tomato test
  82. Konosuke 300mm Sujihiki
  83. Kramer on ebay again.....
  84. Tanaka Knives
  85. Please help me choose between these two pettys!
  86. High Carbon steel knife on the roll?
  87. Wow
  88. Takeda gyuto quality control question
  89. How delicate are end grain cutting boards
  90. Light Rust on KU
  91. Dave M custom v Hattori FH v Konosuke HD v Gesshin Ginga 300mm Yo Handle Suji
  92. The Home Kitchen
  93. Kuro-Uchi
  94. Have to do this...
  95. 52100 - questions
  96. Knives in a Crappy Economy?
  97. Should I go custom?
  98. Whatever happened to Aritsugu A-type?
  99. How can you say no to this?
  100. Nip And Tuck...
  101. Don't cut and turn.... (gross content inside)
  102. Microbevel or no..?
  103. Konosuke #6!
  104. ordering a couple knives
  105. Impulse buy
  106. Steel types and properties
  107. My Birthday Giveaway!
  108. Mystery Solved
  109. Cool PopSci Article
  110. Konosuke HD or White #2?
  111. Dremel for rounding choils and spines?
  112. Cleaver question
  113. potato cut. Is convex the real ultimate?
  114. suisin densho white#1
  115. Question about a huge mod on #6 tojiro pro.
  116. The Line Knife Concept
  117. Knife roll...sorry not leather
  118. Kanehiro wa-gyuto?? Has anyone tried it?
  119. Why are Yanagi's so thick
  120. Just out of the etch.
  121. Tojiro 210mm WS#2
  122. Who are the handle experts please
  123. Sakimaru Takobiki VS Yanagiba
  124. Handle Question
  125. 330 suji
  126. What knife for deboning and petty?
  127. Gyuto vs Deba
  128. Misono Swedish steel parer
  129. Is Misono UX10 Worth the Price?
  130. What is a Mirror Finish
  131. opinions on a kiritsuki
  132. MAC or Hiromoto Gyuto
  133. Has anyone tried this yanagi?
  134. Bird's beak parers
  135. Moritaka Ishime
  136. Another silly handle question
  137. Need Help with a Knife Set Suggestion
  138. Knife boxes
  139. Chefs loves my Kono HD which knife to get him that will compare
  140. OK, I need a Gyuto
  141. Cutting/Sanding Sani-Tuff
  142. HD with patina/swirls?
  143. Anything worthwhile in Hong Kong?
  144. Tojiro Cosmetic Upgrade
  145. Chef'sChoice 15 Trizor XV - Silly question time again
  146. Newest Acquisition
  147. Henckels Twin Cermax?
  148. Weird reaction with my Konosuke?
  149. Help me choose..Masamoto KS or Konosuke HD?
  150. Petty sizes...med or large?
  151. Who's in Your Family?
  152. here is the new roll I recieved
  153. I got my Dragonslayers from Randy yesterday
  154. New knife, after SOOO long of a dry spell
  155. Steel ...
  156. Tojiro DP is not what it used to be?
  157. First Deba
  158. Kochi 210 gyoto has a new home
  159. Usuba
  160. Is sharpness directly related to thickness
  161. Knife Impressions
  162. How to even out the contact patch?
  163. J knives and cheese
  164. wanting to upgrade my santoku.....or "do i really need a gyuto?"
  165. Sundial Damascus Blanks
  166. 240mm mono-steel Wa-Gyuto with 2 tone Amboyna handle.
  167. ebay MAC bread knives
  168. Knife Bubble?
  169. Would you get a bread knife rehandled?
  170. Wanting to upgrade my santoku....but to what?
  171. how do you turn a mirror-polish into a satin finish?
  172. I am going to Japan
  173. Abalone Handles
  174. ZDP-189 Gyuto
  175. Why are they called D?
  176. ******** Addict 2
  177. Shigefusa Fixer-Upper
  178. Japanese Tanaka silver st#3 chef knife pear Santoku 165
  179. Fu Rin Ka Zan Wi another JCK
  180. Just got a suprise in the mail!!
  181. First J-knife ... Shigefusa kitaeji 240 gyuto
  182. Lamination & Core Steel pics
  183. Grantons?
  184. Some san mai and experiments WIP
  185. Frozen Knife?
  186. Knife bag or roll recommendations?
  187. How particular are you with how a knife looks?
  188. Custom or not?
  189. Cooking with Dog, Nakiri again or Knives of CwD
  190. Does your knife have soul?
  191. Thicker Gyuto / Western Deba - Use/choice questions
  192. Thinning Single Bevel Knives
  193. Looking for a 9" slicer
  194. Custom Knife Boxes
  195. SLT Kramer sharpening Kit
  196. Masakage Mizu?
  197. Sushi Book Recmmendation
  198. Arrived!!
  199. Chef's knife recommendations for first timer
  200. Fowler passaround Spoiler
  201. Next Iron Chef Season 4 knifespottiing
  202. Buying a new laser, would you buy left hand ground for double bevel?
  203. suisin inox honyaki sujihiki question
  204. John Russell skinner
  205. Purchase research mindset
  206. Yusuke "special thin blade"
  207. White #2 vs Blue #2
  208. recommend a good chinese cook book
  209. Xmas present, most beautiful knife
  210. Any data on cutting board material and edge retention?
  211. New small gyuto
  212. Your favorite Kitchen knife steel and why?
  213. Do your handles darken?
  214. Low cost Kiritsuke
  215. Just for Fun: What type of knife knut are you?
  216. Knife recommendation ideas
  217. 3 piece work set pics
  218. Kikuichi - What do I have?
  219. Knife storage/block/Saya
  220. It's time for a KKF-authorized Recommended List
  221. Mystery knife on Chopped
  222. Going to tokyo...$1000 budget for a knife, suggestions?
  223. Rock Blade UK
  224. Kochi and Carter comparison
  225. white steel, for those who love it ,please tell us
  226. Heiji love all over again
  227. Konosuke HD?
  228. What Magnets are used in a Magnetic Knife Rack?
  229. Carter, Heiji and another Carter ...
  230. My sayas got some new pants!
  231. mono v clad; ground v forged
  232. Good Patina, Bad Patina
  233. Hiromoto AS clad removal
  234. Oiling down for the change of seasons
  235. Seeking advice
  236. Does size matter ? - Handles
  237. 210 suji or 210 gyuto?
  238. Swiss classic, or just another fibrox?
  239. 40$ Deba?
  240. Longer Bread Knife
  241. Trimming Meat
  242. Murray Carter Book
  243. New to Carbon Steels
  244. informal poll: current finishing method for sharpening
  245. Hi folks. Thinking about entering the realm of Japenese knives.
  246. Root Vegetables - What knife
  247. Hinoki cutting board in Tokyo?
  248. so i just bought a Masamoto KS 240
  249. Nakiri love
  250. Recommendation Please!