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