View Full Version : The Kitchen Knife

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