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