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  1. How heavy is your suji?
  2. Interesting knife on eBay
  3. Fork and board question
  4. Stephan Fowler Custom Order
  5. NKD-All hail the Fujiyama Sujihiki!
  6. What to buy - 1st Carbon Knife
  7. Top Kitchen Knives
  8. Spike's Fang has arrived
  9. Rockwell Scale and relative hardness
  10. Usuba advice
  11. Mamma mia!
  12. For those considering deba
  13. Sharpening Knives "in the UK"
  14. Is anyone familiar with Daniel Koster cutlery
  15. NKD- Zakuri Tosagata Bocho
  16. First Post / Beginner Question(s)
  17. Folksy Chef
  18. Takohiki thoughts
  19. Handle conversion?
  20. Couple of Sharpening ?'s
  21. best steel
  22. NKD! Gesshin Heiji Honesuki
  23. New (old) cleaver day!
  24. Another reason why . . .
  25. CarboNext users
  26. Another one of Chef's
  27. Arnon Kartmazov kitchen knives
  28. Awakening a new Deba and Usuba--How would you do it?
  29. Do you like your nakiri?
  30. Knife article with a UK tilt....
  31. Forge,Anvil,Vise,Drill etc
  32. Old " Hummer
  33. L.& I. J. White edge tools
  34. Another "Help identify this knife" thread
  35. Test knife and present for a customer.
  36. Breakfast and some thoughts on two Kitchen users.
  37. Have you ever damaged your knife due to temperature or light?
  38. G3 or gingami 3 steel
  39. Tuna Tuna knife
  40. who dis??
  41. Sabatier store 84 ST Honure. France
  42. Hattori KD Gyuto - where to get?
  43. The elusive Shigefusa cloud, finally starting to get it
  44. Petty Recommendations
  45. Knife tales of Japan...
  46. please suggest knife for a rookie
  47. Surprises Out of the Box
  48. Balance Pionts
  49. Konosuke Fujiyama
  50. What do you use for really tough foods?
  51. Knife & Fork + Chad Ward
  52. Knife set as a tip for hard-working cook?
  53. Bordering on the absurd.
  54. Beautiful Sheffield Knife
  55. My next knife
  56. Calling out...
  57. Can you show me distal tapers?
  58. Kitchen Knife Virgins
  59. Heavy Patina
  60. A short W.I.P - "refurbish" as practice
  61. 30cm Gyuto
  62. Best damscus pattern for a small knife
  63. suisin inox honyaki price increase
  64. Kitchen Storage
  65. Surprises OOTB - The Positive Side
  66. Tip Work
  67. Can anyone beat this?
  68. Knife Toronto on sale today
  69. Catcheside Cutlery - Video Gallery.
  70. pedigree.....
  71. Ultimatum Redux
  72. New knife day, and an (almost) complete Hattori KD family
  73. Konosuke Fujiyama Kiritsuke Gyuto ...ramblings and pics.
  74. Can anyone ID this knife?
  75. Occurred to me
  76. Surf and Turf oh my...
  77. Kind of new knife day!
  78. For non-knife nuts, why carbon?
  79. An unvolontary experiment/experience
  80. I need to know if this Fu Rin Ka Zan gyuto is a good quality, reliable knife?
  81. Best way to clean this up?
  82. One problem solved
  83. Lefty Knife Fix
  84. "Au Nain" chef knife question
  85. Hamokiri
  86. knife recommendation for sushi beginner
  87. Hattori KD re-etched and OOTB
  88. Getting to that time again.....
  89. Rehandled Hattori KD's
  90. new to me and id help
  91. Damascus and patina: How they doin'?
  92. Girlfriend Boyfriend knives
  93. Pricing Previously Owned Knives
  94. Bread knife?
  95. NCD (New Cleaver Day)
  96. The "what would you buy" game...
  97. Help help IDing this yanagi
  98. Thats what happens...
  99. My new little toy (Shigefusa)
  100. Carbonext for j-knife beginner?
  101. Ed Fowler, a great read
  102. First Carters!
  103. sujihiki as all around knife
  104. More than I can chew? (New Konosuke Fujiyama 210 Gyuto)
  105. kuro-uchi and reactivity?
  106. Another Which Knife Thread
  107. does size really matter
  108. can I get anything OK for ~$100? (for sushi)
  109. Some women buy shoes when they're in a mood...
  110. Sakai Yusuke White Steel Gyuto on Ebay?
  111. What´s down your pipe?
  112. Ferrule design question
  113. Under-appreciated masters: Phil Wilson & George Tichbourne
  114. Kochi blue steel gyuto
  115. Kai cut Cleaver
  116. #6 Cleaver: Gesshin Ginga vs Sugimoto and Mizuno
  117. Under-appreciated masters Vol II: Rogers & Haslinger
  118. Looking for a professional-quality knife
  119. Recommend me yanagiba
  120. rehandling even cheapies....
  121. Crummy Carter Handles- Please show yours:
  122. Gmelia Burl
  123. Which 210mm Gyuto Should I Buy?
  124. The paper test and the right angle
  125. Peaches Peaches Peaches
  126. New toy....
  127. Decision time: which 270 guyto?
  128. New Online Japanese Knife Shop in Columbus
  129. I luv you guys & gals
  130. Damascus 270 mm Suji for sale.
  131. An exotic chefs knife and the story behind it
  132. Cutting Methods and Techniques
  133. petty advice for a lefty
  134. Fit and finish problems with Devin's ITK knives
  135. Kitchen knife throwing mother
  136. Fun day at a cooking class lol
  137. Western Style Japanese Knives
  138. Kramer "Lucky Peach" knife
  139. How kind is End Grain Tasmanian Blackwood on knives?
  140. Need some feed back on this handle design.
  141. Shun Premier vs. Shun Reserves
  142. OCD problem with knives
  143. pinch on j-knives
  144. What are you using to score your bread?
  145. Grrr!
  146. Sakai Yusuke Wa Gyuto Stainless 240mm and Suisin Inox Honyaki 240mm Gyuto
  147. Hamons
  148. Too beautiful to use
  149. First Day of School Coming up...What to take
  150. Deal?
  151. My new knife from Heiji
  152. acceptability of imperfections?
  153. Any good single-bevel lefties out there?
  154. The black kitchen mistress
  155. Shun Fuji - are they paying attention?
  156. Shigefusa just arrived JWW
  157. Musk ox horn as a handle material.
  158. Know anything about this camping knife I found?
  159. What should I buy thread?
  160. steak knives
  161. New Konosuke HD Gyuto--Wa Handle separating from ferrule
  162. Wanting knives to match my new kitchen - Melbourne, Australia
  163. Knife Block
  164. To cleaver fan, just saw a yoshi SLD up for sale
  165. Crazy Carter handle
  166. Dont laugh!
  167. Saya makers :)
  168. Shun or Calphalon Katana Santoku?
  169. Some thoughts on knives I saw at ECG
  170. Greatest Kitchen knife makers (bit of fun)
  171. catchesidecutlery.com now live!
  172. The future of knife cases?
  173. For the knife experts out there...
  174. Mizuno Yanagiba?
  175. How much flex acceptable in a laser?
  176. Which of your expensive knives disappointed you(or steel)?
  177. Carter lost his beans
  178. Blade Show in Yasugi
  179. Beginner looking for a chef's knife
  180. Honyaki?
  181. Stainless at restaurants
  182. Trigger pulled One Each :p
  183. The Deba thread again
  184. carter old stock
  185. Need to buy a set of knives as a present...
  186. Which knife should I buy?
  187. Cutlery and More Japanese knife sale
  188. Suisin Shironiko Yanagiba?
  189. Vintage Knives
  190. Your work horses?
  191. How to assess a deba
  192. In-Drawer Knife Block Options
  193. OotB Kochi 270 yanagi
  194. great knife deal on ebay
  195. Magazine article on Japanese kitchen knives
  196. Differential Heat Treat in a Kitchen Knife. Why?
  197. A little help needed.
  198. 440C Kitchen Knives
  199. handle-blade matches: what do you think?
  200. NKD (well really month): Fowler and Marr
  201. What knife should I buy?
  202. Mcusta-Zanmai
  203. what should I buy, carried over from newbie section
  204. Question about edge sharpness
  205. Board
  206. What knife to buy?
  207. Got the itch....again.
  208. Fillet knife
  209. Carpenter XHP?
  210. Best budget stainless 210 wa gyuto?
  211. Something a little heftier...
  212. Japanese blade measurements?
  213. Nenox quandry
  214. Japanese Kitchen Knives Book, any good?
  215. Suisin Inox VS Artifex
  216. Best Western Handles?
  217. The gyuto grind
  218. What steel?
  219. looking for first laser gyuto
  220. Buying Tojiro Shirogami in europe
  221. Which gyuto/santuko to buy?
  222. Alternative for Tojiro Shirogami knives + some questions.
  223. German knive + Japanese waterstones = ok?
  224. decent gyuto and paring combo?
  225. Yep, I am hooked already
  226. Looking for knife set
  227. Better source of slicers?
  228. Mattrud writes!
  229. Why are so few cooks learning how to maintain their edges?
  230. Handle material - What do you prefer
  231. Student needs a jack-of-most-trades Japanese knife!
  232. Best Chef Knife for around $300-$350
  233. Anyone Know anything in reference to This
  234. Masamoto HC/CT experience?
  235. Pro chef's-to-be, please don't be put-off by carbon steel!
  236. paring knife
  237. Takamura Suminagashi vs Blazen differences
  238. What knife set to buy...?
  239. Help identifying this vintage carbon slicer? 56k warning :)
  240. Another Vintage Knife for ID
  241. SO thats how to do it
  242. Some Susin at a very decent price in Oz/Syd
  243. Another "which knife?" thread
  244. Tadatsuna
  245. N(TM)KD
  246. A damascus Petty and Suji for sale.
  247. Difference between Gesshin Ginga and Uraku
  248. Yoshihiro blue #2 wa-gyuto.
  249. 10% Off Sale Japan Woodworker
  250. Anyone use single bevel for normal everyday use?