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