View Full Version : The Kitchen Knife

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