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  1. Advice for next purchase...
  2. Masamoto KS
  3. New Kid on the Block
  4. First Real Knife Recommendation
  5. Nakiri questions
  6. Konosuke HD vs Swedish stainless steel?
  7. Advice on wusthof knife set
  8. W2 reactivity
  9. New Santoku
  10. Zwilling Bob Kramer Carbon Damascus 8" Chefs Knife
  11. How many gyutos do you have??
  12. Made by Hand: The Knife Maker
  13. Carter's pricing
  14. Heiji high carbon 240 gyuto - patina after 2 days of use
  15. Looking for a suji
  16. A knife recommendation for a laser wide belly gyuto?
  17. Knife Tips
  18. Customers don't know what they want
  19. First J-Knife, Thanks Jon!
  20. Julia Child on Knives and knife skills
  21. Best knife for butchering deer?
  22. Best knife for a BBQ fan
  23. Middleton Knives?
  24. I'm Embarrassed to Ask . . .
  25. Haslinger and the site not to be named
  26. Best Turkey gutting knife?
  27. Advice on traveling internationally with kitchen knives ...
  28. Christmas Present To Myself Advice
  29. Bent tip on a Mac petty
  30. Cleaver: What about weight?
  31. Silly wood for a handle or not ?
  32. Long term storage for carbon knives?
  33. Cant decide on a new gyuto
  34. first carbon knives
  35. my TKC
  36. Completed Konosuke Duo
  37. How to bone out a deer in 8 minutes...
  38. Looking for canadian sani-tuff supplier
  39. Community pass arounds question!
  40. Can someone help me find where to buy this yanagi in japan? Brand = 佐文 (sabun)
  41. Welcome aboard Catcheside Cutlery
  42. Another Christmas present post
  43. Petty! This, this or this? Or something else?
  44. Cyber Monday
  45. Keeping a new knife sharp
  46. GUSTAV EMIL ERN
  47. Just how fragile is SG2?
  48. Is it me, or is it the usuba?
  49. W's Mosaic pattern 300 Suji finished
  50. Workshop picture tour.
  51. Now the wait is over ...
  52. Getting the whole family into J knives without intending to
  53. Stolen Idea
  54. What knife should I buy?
  55. A reason to buy damascus
  56. Konosuke HD Funayuki 240mm?
  57. Steakhouse Steak knives
  58. looking to buy 270 suji in Tokyo....advice?
  59. Really bad knives
  60. Some Damascus Paring Knives
  61. I now know why I never use a work knife.
  62. Cladding question
  63. Heiji Sujihiki
  64. First Vintage Chef's knife.
  65. which steel
  66. What about this murray carter knife?
  67. The next sweetheart?
  68. Chicken killer
  69. Sun? What is this?
  70. 210 yanagi?
  71. What did you learn recently?
  72. Fixerupper
  73. Perfect custom cheese knife - Challange to knife makers
  74. What happened to me?
  75. Why I Travel with Knives
  76. what is this hammered Damascus gyuto?
  77. Feather Damascus Suji and Gyuto WIP
  78. Some destruction testing!
  79. Takes me longer to find the right TV remote
  80. My First Quality Kitchen Knife Purchase, Thanks!
  81. Am I missing something?
  82. Fed up ...
  83. Dec 5th, 2011 - New SFGZ Carters!
  84. Home Cook Starter Set--Feedback Wanted
  85. Another silly new question !! Damascus v White #2 etc
  86. Call me crazy
  87. To Rehandle or Not
  88. Top 10 Stupidest Knife Names
  89. Knife purchase suggestion.
  90. patina on a damascus blade?
  91. Videos....
  92. Kikuichi TKC Rust Problem
  93. stocking up on wood
  94. Glestain and onions. Just a few photos.
  95. Pronouncing Knife Brands
  96. Kramer Custom Ready Made Knives
  97. Who or what led you here?
  98. What can I say?
  99. Anyone giving any knives or knife related gifts for Christmas?
  100. Hope you've already got your DT ITK fix.....
  101. Recommendation Needed for Slicing and Chef Knives
  102. New And Stuck between rock and hard place
  103. Preferred lenght for your carvingknife?
  104. Passion: Revisited
  105. Looking for a good 2-3 stone starter set for sharpening!
  106. Food release importance???
  107. WARNING: Get a barf bag. Another POS kitchen knife article.
  108. Chopstick-like Tool to remove mackerel skin?
  109. Shun Professional Electric Whetstone Knife Sharpener
  110. Lobster Spliiter Recommendation
  111. Look what just arrived (Spoiler: it's a knife)
  112. Please Advise
  113. What steel is Konosuke HD?
  114. Damascus Petty.
  115. For the little chefs (and Mr. Drinky)
  116. Relationship with your knives
  117. Carter UltraLites? Anyone tried them?
  118. W's Pattern 180mm Petty finished.
  119. Looking for some advice on upgrades
  120. 240mm Damascus Petty available.
  121. Just got a new knife... its my end all, be all knife ;)
  122. Pro Kitchen Work Horse Knife
  123. Which Sujihiki?
  124. Special Duty Knives
  125. My 2 latest knives! PIC
  126. Harner Laser Petty sharpening
  127. Looking for a new gyuto with flat profile or a suji instead?
  128. Ginsanko Silver-3
  129. Flat profiled gyutos
  130. Recommendations for a Santoku
  131. First two Japanese knives
  132. New knife- Takeda gyuto-feel like i'm late to the party....
  133. Forced patina on Konosuke HD?
  134. How do you decide on a custom knife?
  135. I need an education on the basics (or a link to the already posted info)
  136. Stainless Yanagi, a little "heft", ~ $300, suggestions?
  137. Anyone use takobiki day to day?
  138. The knives I grew up with(pic heavy)
  139. Santa came early ...
  140. Parer, Petty, Gyuto, Gyuto or Parer, Petty, Guyto, Suji
  141. Dumb, stupid bolster!
  142. Newbie with a newbie question
  143. post your xmas scores here!
  144. Tried out my new knives.
  145. Damascus 240 mm Wa Gyuto finished.
  146. ******** Fanatic
  147. Got my first gyuto for Christmas. A question about bevels.
  148. Calling all Shig owners
  149. VG-10 PITA
  150. The most difficult thing I ever did with a knife and...
  151. Carter thinning project ...
  152. Catcheside Cutlery - Picture Gallery
  153. New years knives?
  154. can you tell if a knife is with white steel or blue steel by just looking?
  155. Another Which Knife Question: The Carbon Edition
  156. Where is it Randy?
  157. Favorite Steak Knives...?
  158. Exploring the Kiritsuke
  159. 270 Gyuto
  160. OK, another stupid newbie question about knife profiles and techniques
  161. Santoku for a lefty?
  162. Knife Prototypes
  163. Catcheside Cutlery 2012 pre-order profiles and options.
  164. Pimp my Knife 2: Hiromoto
  165. Newb needs help on japanese knife purchase.
  166. Getting ready ... are you?
  167. How Do Knives Get Magnetized?
  168. Next (2nd) j-nat .. where to go from here?
  169. which 240mm gyuto?
  170. Japanese speaking knife forum?
  171. Carter refinishing
  172. OT: Chisels
  173. Which Santoku to pick
  174. what other knife (yanagi most likely) do you recommend?
  175. Qs about rounding out my home kit
  176. Keijiro Doi
  177. Hattori Jck forums gyuto
  178. Need a recommendation for a second knife.
  179. My first J-knives, Question about plastic ferrule and many more.
  180. Jck fh hattori and other questions
  181. Shiro Kamo Gyuto - any opinions?
  182. Takeda gyuto
  183. Heiji Carbon gyuto - 1 year in
  184. Which knife ? Help please
  185. Knife help again?
  186. Help with Carving Fork
  187. Bob Kramer Video
  188. My new knife decision
  189. I did it!!! My knife!!!
  190. Who makes a cleaver with a "point"?
  191. Any one have any information on these?
  192. why i love youtube
  193. Perhaps a gold knife is in your future?
  194. Thanks
  195. Misono Swedish Carbon steel
  196. Never Have a dull moment by Harold Wusthof
  197. Bob Kramer Zwilling Santoku - Come to me, baby!
  198. Nobuyasu Nakiri 165mm
  199. Japanese Sakai Takayuki Blue Steel Gyuto Knife 240mm ? Any good?
  200. Deba: Time to Start a New Obsession
  201. Some stainless success!
  202. damascus blanks?
  203. Help! So much to learn!
  204. Tanaka blue #2 gyuto
  205. Advice new Sakai knife...
  206. I'm addicted! I did it again....Help
  207. Cool trick.
  208. Konosuke Fujiyama gyuto - clad?
  209. Why the Kiritsuke on suji?
  210. Tease...
  211. Interesting Carter Selection
  212. Zwilling info
  213. The classic knives against which all others are measured
  214. Boardsmith vs all others
  215. Anyone going to Tosho's jnats discussion on Jan 29?
  216. I Need a Memory Jog...
  217. Mighty Knives and Wedging
  218. Best Value Knife
  219. Whats up for 2012?
  220. Tojiro
  221. Knife question need advice pleas
  222. New Butch Harner Knives at CKTG
  223. Interesting older article
  224. Basic carbon utility knife recommendation
  225. Gyuto Specs (Heel Height and Thickness)
  226. If you are looking for Twin Cermax Utility Knifes...
  227. Dexter stainless
  228. What is kasumi...
  229. For what and how often do you use your Moribashi?
  230. If you made knives, how would you market them?
  231. Not your typical mukimono (or is it), a solid carbon steel but not a honyaki?
  232. What makes a good petty knife?
  233. Question about hardness
  234. Problem!...Solution?
  235. Thinning clad knives
  236. Which Knife(s) Should I Buy? (And stones)
  237. Carter dropping Blue Steel?
  238. Demand for some simple forge finish 100mm Petty in blade only?
  239. So i sold off my ******** Addict.. what should be my next moment of weakness?
  240. What Would You Do?
  241. Japanese Brand Cheat Sheet?
  242. Science of hot foods ruining knife temper?
  243. New Purchase
  244. Another "Which Knife Should I Should I Buy" Question
  245. How great are the makers here - We are so lucky
  246. Checking B/S/T
  247. Updates from Metal land.
  248. Konosuke White#2 or Gesshing Ginga?
  249. Gyuto: Mighty vs Laser
  250. Received 3 knifes this morning ...