PDA

View Full Version : The Kitchen Knife



Pages : 1 2 3 4 [5] 6 7 8 9 10 11 12 13 14 15 16

  1. Petty Planning
  2. wa-conversion or western rehandle?
  3. So Which is the Mightiest gyuto
  4. Thoughts on getting a child started...
  5. OOTB edges?
  6. Which Heiji Santoku?
  7. New Takeda Gyuto with inconsistencies
  8. Etching and Cheese ...
  9. Do I need a bread knife? If so, which one? Tojiro?
  10. Japanese (Or Any) Soft Poly Board?
  11. the value of "going custom"
  12. Another interesting custom knife question...
  13. Advice on Traveling with Custom Knives
  14. Henckels Lobster Splitter
  15. Bad case of stinky knife
  16. Small gyuto instead of petty?
  17. What Knives Do You Hate to Sharpen?
  18. Knife Duffel Bag. Anyone?
  19. Messermeister Knife Roll Sales (Amazon.ca)
  20. food release
  21. ebay Yanagi
  22. One of the Oldest Sabatiers in the world
  23. Knife ID
  24. 240mm vs 270mm wa gyuto?
  25. Why I do what I do.
  26. Don't see these cullens too often outside of Glestain
  27. ACME all in one sharpner
  28. VINTAGE CLEAVER
  29. watanabe Kuro-uchi Yanagi for a lefty any one have one?
  30. TOWN CUTLER
  31. Being a Lefty can be a good thing!
  32. I haven't heard much about 1084 here.
  33. Camelia oil = tea oil cooking oil?
  34. Magnolia for a handle. Where to buy?
  35. Bent blade - maybe?
  36. Forschner Rosewood
  37. Open Source Idea -- Custom Butter/Table Knives
  38. The keepers
  39. Your favorite handle(s)?
  40. Buying a new cleaver
  41. Time for a New Toy
  42. Scimitar or Suji
  43. What to buy
  44. first last grail
  45. Konosuke's Fujiyama line
  46. Choosing new 210/240 Gyuto?
  47. Hated Woods
  48. Perfect slices every time!
  49. Need advice on 2 knives
  50. Which knife should I buy: Knife for the wife, she likes her Shun classics
  51. Wilkins Chef knife alternative?
  52. Knife locker and other items
  53. Another what to buy post!
  54. Glestain and cucumber.
  55. Durability of mixed wood handles?
  56. Birds beak parer
  57. Knife Magazines
  58. Is Yours Bigger Than Mine?
  59. Should I buy an usuba? Which one?
  60. Nakiris and stuff
  61. Best place to get knives whetstone-sharpened in Tokyo?
  62. If you could only keep one kitchen knife which would you choose?
  63. Knife set advice neede
  64. Koki Updated his Site
  65. Who wrote this?
  66. Cleaver Question
  67. Great Deals on Honing Sprays
  68. Just picked my first good knife!
  69. Can you please help me identify my new knife?
  70. Yoshikane v Mac v Takayuki
  71. King 1000 how sharp
  72. It's Official!
  73. Apologies to the purists
  74. First Deba
  75. Suji
  76. Suncraft "Dot" Santoku: Anybody use one of these?
  77. Watanabe gyuto - really damn quick to sharpen!
  78. Honyaki
  79. CarboNext steel
  80. knife man
  81. Doi Birthday
  82. V2 steel?
  83. Old Sheffield Kitchen knives
  84. Selling knife on B/S/T here on KF - question
  85. Removing patina help
  86. Which Sujihiki?
  87. Konosuke "Silver" Steel
  88. Tonight's Menu:
  89. What to buy.
  90. Noob in need of education and suggestions.
  91. Need advice on buying a gyuto, looking at Hattori.
  92. Trying to track down a specific Suji. Help!
  93. M390 Steel ??
  94. Fu Rin Ka Zan of JCK
  95. Housewares show Chicago
  96. Bernal Cutlery
  97. Mammoth Handle
  98. VG-10 vs__?
  99. Ryusen vs Kikuichi?
  100. Looking for a knife and can't find it anywhere!
  101. Real honesuki wanted
  102. Masakage Koishi AS by Kato san
  103. What am I doing wrong?
  104. Yoshihiro anyone ?
  105. Konosuke Swedish stainless steel??
  106. Android Angle Measurement
  107. Shun Blue
  108. Now in search of Henckel alternatives..
  109. Gift for my GF
  110. Asai
  111. Decisions decisions!
  112. Funayuki & Gyuto
  113. MADE IN THE U.S.A
  114. Flat out good looks....
  115. Looking for steel samples for composition analysis
  116. Advice needed on a yanagiba.
  117. Blue Steel #2 vs White Steel #2
  118. Kane Soh Yanagi-ba
  119. New knife arrived - should I take to the stone?
  120. Presentation box pics please
  121. Snapper and Hon Deba.
  122. Blade height and wear!
  123. Any one use or know about the Konosuke Kiritsuke Yanagi 300mm Fujiyama White #2
  124. New knife
  125. Is this the best Santoku knife?
  126. Not strictly a kitchen knife
  127. Mioroshi Deba or "standard" Deba?
  128. Deba vs funyaki?
  129. heavy duty knife
  130. Kniferoll/knifebag - first time working with leather
  131. WIP vintage knives
  132. Pictures of my three Itou knives
  133. Chan Chi Kee Cutlery on The Layover
  134. Thinking about a deba
  135. Sur La Table raises price of ZKramers
  136. Knife at the top of your list...what is it?
  137. Trying to find a Konosuke HD 210mm Petty Wa
  138. The Price of Certain Makers Knives
  139. Hinoura River Jump
  140. L'OHIRA
  141. Discount codes
  142. First Good Knife Advice
  143. Looking for Kono HD 210mm Petty SAYA
  144. Korin Exclusive Togiharus
  145. Need a suji?
  146. How sweet does this Yanagiba look?
  147. Saya for Yanagi's
  148. Is Shigefusa worth the price?
  149. Collective nouns
  150. Novaculite.
  151. Magnets for Knife rak
  152. This
  153. Looking for densely grained redwood and/or red Koa.
  154. Henckels Cermax 9.5 inch
  155. Can Someoen Identify This Knife?
  156. Well, where are the wips?
  157. First Gyuto, Couple (pages) of questions..
  158. Pride. If you don't have kids, you probably wouldn't understand.
  159. Best use of stationary bike
  160. Grinding Wheels
  161. Murray Carter yanagiba
  162. Carter IP International Pro or SFGZ RH or HG
  163. Which Yanagiba
  164. Uraoshi on Misono Sujihiki
  165. Nouveau technique.
  166. Number 11
  167. Best Gyuto, $300-$400(ish)???
  168. Help me with info on this knife
  169. How can you tell if a knife is perfectly straight?
  170. identify this knife please
  171. Carbon Sabatier
  172. Laser?
  173. Saya for 240mm Kikuichi TKC Gyuto
  174. New Sabatier knives on sale for the weekend (uk only)
  175. NKD... ( new knife day )
  176. Found knives, help identify?
  177. Anyone has experiance with the customer service from Koki?
  178. Thoughts on Kikuichi TKC Gyuto
  179. Knife Request from a newbie
  180. Suisin Shiro-Hayate
  181. Konosuke HD--Blemish or Patina?
  182. Moritaka strikes again
  183. KKF Butcher Knife Set Prototypes
  184. Sakai Yusuke 210 Wa-Gyuto Review
  185. Service Cutlery Poll
  186. The S-box
  187. Kent's Knife Cleanerand sharperner
  188. Cleaver fun
  189. book - Japanese Kitchen knives
  190. To Deba or Not to Deba--That is the question
  191. Musk Ox Horn
  192. Three Sisters
  193. patina development with various foods
  194. My NKD (New Knife Day)...
  195. Take the Takagi Challenge
  196. Monzaburo Honyaki
  197. New Heiji knives
  198. For the Makers, Craftsmen, Hobbyists
  199. Pics of last weeks produce
  200. Mario and Devin Sujihiki
  201. Does anybody know what Steel/s are used in Chef Choice kitchen knives (Trizor)
  202. Taking sticker glue off of sayas
  203. faverot tater peelers
  204. Any good videos or information on Thinning?
  205. Recommedations for a Yanagiba
  206. You want blue he got blue!
  207. Bread Knife
  208. Mr. Tanaka Has Passed Away
  209. Deba Do's and Dont's
  210. US/Canadian Kamagata Usuba?
  211. Please spare me your petty advise !
  212. Should Twin Cermax chip this easily? (high-res pictures included)
  213. My first Masamoto
  214. Ittosai Kotetsu Blue 2 steel?
  215. Thiers.FR part deux
  216. first-time japanese knife set purchase
  217. carter sword
  218. Chukabocho options...
  219. Sabatier stunner
  220. This is the list of the knives that was stolen last month from my home.
  221. tweaking the work of others
  222. Chosera Stones?
  223. How heavy is your suji?
  224. Interesting knife on eBay
  225. Fork and board question
  226. Stephan Fowler Custom Order
  227. NKD-All hail the Fujiyama Sujihiki!
  228. What to buy - 1st Carbon Knife
  229. Top Kitchen Knives
  230. Spike's Fang has arrived
  231. Rockwell Scale and relative hardness
  232. Usuba advice
  233. Mamma mia!
  234. For those considering deba
  235. Sharpening Knives "in the UK"
  236. Is anyone familiar with Daniel Koster cutlery
  237. NKD- Zakuri Tosagata Bocho
  238. First Post / Beginner Question(s)
  239. Folksy Chef
  240. Takohiki thoughts
  241. Handle conversion?
  242. Couple of Sharpening ?'s
  243. best steel
  244. NKD! Gesshin Heiji Honesuki
  245. New (old) cleaver day!
  246. Another reason why . . .
  247. CarboNext users
  248. Another one of Chef's
  249. Arnon Kartmazov kitchen knives
  250. Awakening a new Deba and Usuba--How would you do it?