View Full Version : The Kitchen Knife

Pages : 1 2 3 [4] 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23

  1. W2 reactivity
  2. New Santoku
  3. Zwilling Bob Kramer Carbon Damascus 8" Chefs Knife
  4. How many gyutos do you have??
  5. Made by Hand: The Knife Maker
  6. Carter's pricing
  7. Heiji high carbon 240 gyuto - patina after 2 days of use
  8. Looking for a suji
  9. A knife recommendation for a laser wide belly gyuto?
  10. Knife Tips
  11. Customers don't know what they want
  12. First J-Knife, Thanks Jon!
  13. Julia Child on Knives and knife skills
  14. Best knife for butchering deer?
  15. Best knife for a BBQ fan
  16. Middleton Knives?
  17. I'm Embarrassed to Ask . . .
  18. Haslinger and the site not to be named
  19. Best Turkey gutting knife?
  20. Advice on traveling internationally with kitchen knives ...
  21. Christmas Present To Myself Advice
  22. Bent tip on a Mac petty
  23. Cleaver: What about weight?
  24. Silly wood for a handle or not ?
  25. Long term storage for carbon knives?
  26. Cant decide on a new gyuto
  27. first carbon knives
  28. my TKC
  29. Completed Konosuke Duo
  30. How to bone out a deer in 8 minutes...
  31. Looking for canadian sani-tuff supplier
  32. Community pass arounds question!
  33. Can someone help me find where to buy this yanagi in japan? Brand = 佐文 (sabun)
  34. Another Christmas present post
  35. Petty! This, this or this? Or something else?
  36. Cyber Monday
  37. Keeping a new knife sharp
  39. Just how fragile is SG2?
  40. Is it me, or is it the usuba?
  41. Now the wait is over ...
  42. Getting the whole family into J knives without intending to
  43. Stolen Idea
  44. What knife should I buy?
  45. A reason to buy damascus
  46. Konosuke HD Funayuki 240mm?
  47. Steakhouse Steak knives
  48. looking to buy 270 suji in Tokyo....advice?
  49. Really bad knives
  50. I now know why I never use a work knife.
  51. Cladding question
  52. Heiji Sujihiki
  53. First Vintage Chef's knife.
  54. which steel
  55. What about this murray carter knife?
  56. The next sweetheart?
  57. Chicken killer
  58. Sun? What is this?
  59. 210 yanagi?
  60. What did you learn recently?
  61. Fixerupper
  62. Perfect custom cheese knife - Challange to knife makers
  63. What happened to me?
  64. Why I Travel with Knives
  65. what is this hammered Damascus gyuto?
  66. Takes me longer to find the right TV remote
  67. My First Quality Kitchen Knife Purchase, Thanks!
  68. Am I missing something?
  69. Fed up ...
  70. Dec 5th, 2011 - New SFGZ Carters!
  71. Home Cook Starter Set--Feedback Wanted
  72. Another silly new question !! Damascus v White #2 etc
  73. Call me crazy
  74. To Rehandle or Not
  75. Top 10 Stupidest Knife Names
  76. Knife purchase suggestion.
  77. patina on a damascus blade?
  78. Videos....
  79. Kikuichi TKC Rust Problem
  80. stocking up on wood
  81. Glestain and onions. Just a few photos.
  82. Pronouncing Knife Brands
  83. Kramer Custom Ready Made Knives
  84. Who or what led you here?
  85. What can I say?
  86. Anyone giving any knives or knife related gifts for Christmas?
  87. Hope you've already got your DT ITK fix.....
  88. Recommendation Needed for Slicing and Chef Knives
  89. New And Stuck between rock and hard place
  90. Preferred lenght for your carvingknife?
  91. Passion: Revisited
  92. Looking for a good 2-3 stone starter set for sharpening!
  93. Food release importance???
  94. WARNING: Get a barf bag. Another POS kitchen knife article.
  95. Chopstick-like Tool to remove mackerel skin?
  96. Shun Professional Electric Whetstone Knife Sharpener
  97. Lobster Spliiter Recommendation
  98. Look what just arrived (Spoiler: it's a knife)
  99. Please Advise
  100. What steel is Konosuke HD?
  101. For the little chefs (and Mr. Drinky)
  102. Relationship with your knives
  103. Carter UltraLites? Anyone tried them?
  104. Looking for some advice on upgrades
  105. Just got a new knife... its my end all, be all knife ;)
  106. Pro Kitchen Work Horse Knife
  107. Which Sujihiki?
  108. Special Duty Knives
  109. My 2 latest knives! PIC
  110. Harner Laser Petty sharpening
  111. Looking for a new gyuto with flat profile or a suji instead?
  112. Ginsanko Silver-3
  113. Flat profiled gyutos
  114. Recommendations for a Santoku
  115. First two Japanese knives
  116. New knife- Takeda gyuto-feel like i'm late to the party....
  117. Forced patina on Konosuke HD?
  118. How do you decide on a custom knife?
  119. I need an education on the basics (or a link to the already posted info)
  120. Stainless Yanagi, a little "heft", ~ $300, suggestions?
  121. Anyone use takobiki day to day?
  122. The knives I grew up with(pic heavy)
  123. Santa came early ...
  124. Parer, Petty, Gyuto, Gyuto or Parer, Petty, Guyto, Suji
  125. Dumb, stupid bolster!
  126. Newbie with a newbie question
  127. post your xmas scores here!
  128. Tried out my new knives.
  129. ******** Fanatic
  130. Got my first gyuto for Christmas. A question about bevels.
  131. Calling all Shig owners
  132. VG-10 PITA
  133. The most difficult thing I ever did with a knife and...
  134. Carter thinning project ...
  135. New years knives?
  136. can you tell if a knife is with white steel or blue steel by just looking?
  137. Another Which Knife Question: The Carbon Edition
  138. Where is it Randy?
  139. Favorite Steak Knives...?
  140. Exploring the Kiritsuke
  141. 270 Gyuto
  142. OK, another stupid newbie question about knife profiles and techniques
  143. Santoku for a lefty?
  144. Knife Prototypes
  145. Pimp my Knife 2: Hiromoto
  146. Newb needs help on japanese knife purchase.
  147. Getting ready ... are you?
  148. How Do Knives Get Magnetized?
  149. Next (2nd) j-nat .. where to go from here?
  150. which 240mm gyuto?
  151. Japanese speaking knife forum?
  152. Carter refinishing
  153. OT: Chisels
  154. Which Santoku to pick
  155. what other knife (yanagi most likely) do you recommend?
  156. Qs about rounding out my home kit
  157. Keijiro Doi
  158. Hattori Jck forums gyuto
  159. Need a recommendation for a second knife.
  160. My first J-knives, Question about plastic ferrule and many more.
  161. Jck fh hattori and other questions
  162. Shiro Kamo Gyuto - any opinions?
  163. Takeda gyuto
  164. Heiji Carbon gyuto - 1 year in
  165. Which knife ? Help please
  166. Knife help again?
  167. Help with Carving Fork
  168. Bob Kramer Video
  169. My new knife decision
  170. I did it!!! My knife!!!
  171. Who makes a cleaver with a "point"?
  172. Any one have any information on these?
  173. why i love youtube
  174. Perhaps a gold knife is in your future?
  175. Thanks
  176. Misono Swedish Carbon steel
  177. Never Have a dull moment by Harold Wusthof
  178. Bob Kramer Zwilling Santoku - Come to me, baby!
  179. Nobuyasu Nakiri 165mm
  180. Japanese Sakai Takayuki Blue Steel Gyuto Knife 240mm ? Any good?
  181. Deba: Time to Start a New Obsession
  182. damascus blanks?
  183. Help! So much to learn!
  184. Tanaka blue #2 gyuto
  185. Advice new Sakai knife...
  186. I'm addicted! I did it again....Help
  187. Cool trick.
  188. Konosuke Fujiyama gyuto - clad?
  189. Why the Kiritsuke on suji?
  190. Tease...
  191. Interesting Carter Selection
  192. Zwilling info
  193. The classic knives against which all others are measured
  194. Boardsmith vs all others
  195. Anyone going to Tosho's jnats discussion on Jan 29?
  196. I Need a Memory Jog...
  197. Mighty Knives and Wedging
  198. Best Value Knife
  199. Whats up for 2012?
  200. Tojiro
  201. Knife question need advice pleas
  202. New Butch Harner Knives at CKTG
  203. Interesting older article
  204. Basic carbon utility knife recommendation
  205. Gyuto Specs (Heel Height and Thickness)
  206. If you are looking for Twin Cermax Utility Knifes...
  207. Dexter stainless
  208. What is kasumi...
  209. For what and how often do you use your Moribashi?
  210. If you made knives, how would you market them?
  211. Not your typical mukimono (or is it), a solid carbon steel but not a honyaki?
  212. What makes a good petty knife?
  213. Question about hardness
  214. Problem!...Solution?
  215. Thinning clad knives
  216. Which Knife(s) Should I Buy? (And stones)
  217. Carter dropping Blue Steel?
  218. So i sold off my ******** Addict.. what should be my next moment of weakness?
  219. What Would You Do?
  220. Japanese Brand Cheat Sheet?
  221. Science of hot foods ruining knife temper?
  222. New Purchase
  223. Another "Which Knife Should I Should I Buy" Question
  224. How great are the makers here - We are so lucky
  225. Checking B/S/T
  226. Konosuke White#2 or Gesshing Ginga?
  227. Gyuto: Mighty vs Laser
  228. Received 3 knifes this morning ...
  229. My First Japanese knife - Konosuke fujiyama gyuto
  230. A few shots of the Yoshikane SLD 240 mm Kiritsuke
  231. A blade newb decisions
  232. How would you sharpen Cermax and other Powered MC steel knives?
  233. Hattori FH
  234. Project knife ID and advice
  235. For Crab,Hankotsu, honesuki, Kanisaki deba, scissors?
  236. I love cooking, but need help getting a nice knife
  237. Things to look for on a yanagiba
  238. Question on the "Big Three"
  239. hat KD's
  240. Cleaver and Mental Help!
  241. Need some help with ID of a cleaver
  242. Carter polished
  243. ******** Artifex
  244. How to get hard cheese shavings with a gyuto?
  245. Hitachi steel quick guide
  246. Carter 5.2 sun Deba v. Takeda 180mm Deba
  247. HRC of Carter knives.
  248. Thoughts on these Mizono's please
  249. Petty Planning
  250. wa-conversion or western rehandle?