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  1. Forge,Anvil,Vise,Drill etc
  2. Old " Hummer
  3. L.& I. J. White edge tools
  4. Another "Help identify this knife" thread
  5. Breakfast and some thoughts on two Kitchen users.
  6. Have you ever damaged your knife due to temperature or light?
  7. G3 or gingami 3 steel
  8. Tuna Tuna knife
  9. who dis??
  10. Sabatier store 84 ST Honure. France
  11. Hattori KD Gyuto - where to get?
  12. The elusive Shigefusa cloud, finally starting to get it
  13. Petty Recommendations
  14. Knife tales of Japan...
  15. please suggest knife for a rookie
  16. Surprises Out of the Box
  17. Balance Pionts
  18. Konosuke Fujiyama
  19. What do you use for really tough foods?
  20. Knife & Fork + Chad Ward
  21. Knife set as a tip for hard-working cook?
  22. Bordering on the absurd.
  23. Beautiful Sheffield Knife
  24. My next knife
  25. Calling out...
  26. Can you show me distal tapers?
  27. Kitchen Knife Virgins
  28. Heavy Patina
  29. A short W.I.P - "refurbish" as practice
  30. 30cm Gyuto
  31. Best damscus pattern for a small knife
  32. suisin inox honyaki price increase
  33. Kitchen Storage
  34. Surprises OOTB - The Positive Side
  35. Tip Work
  36. Can anyone beat this?
  37. Knife Toronto on sale today
  38. pedigree.....
  39. Ultimatum Redux
  40. New knife day, and an (almost) complete Hattori KD family
  41. Konosuke Fujiyama Kiritsuke Gyuto ...ramblings and pics.
  42. Can anyone ID this knife?
  43. Occurred to me
  44. Surf and Turf oh my...
  45. Kind of new knife day!
  46. For non-knife nuts, why carbon?
  47. An unvolontary experiment/experience
  48. I need to know if this Fu Rin Ka Zan gyuto is a good quality, reliable knife?
  49. Best way to clean this up?
  50. One problem solved
  51. Lefty Knife Fix
  52. "Au Nain" chef knife question
  53. Hamokiri
  54. knife recommendation for sushi beginner
  55. Hattori KD re-etched and OOTB
  56. Getting to that time again.....
  57. Rehandled Hattori KD's
  58. new to me and id help
  59. Damascus and patina: How they doin'?
  60. Girlfriend Boyfriend knives
  61. Pricing Previously Owned Knives
  62. Bread knife?
  63. NCD (New Cleaver Day)
  64. The "what would you buy" game...
  65. Help help IDing this yanagi
  66. Thats what happens...
  67. My new little toy (Shigefusa)
  68. Carbonext for j-knife beginner?
  69. Ed Fowler, a great read
  70. First Carters!
  71. sujihiki as all around knife
  72. More than I can chew? (New Konosuke Fujiyama 210 Gyuto)
  73. kuro-uchi and reactivity?
  74. Another Which Knife Thread
  75. does size really matter
  76. can I get anything OK for ~$100? (for sushi)
  77. Some women buy shoes when they're in a mood...
  78. Sakai Yusuke White Steel Gyuto on Ebay?
  79. What´s down your pipe?
  80. Ferrule design question
  81. Under-appreciated masters: Phil Wilson & George Tichbourne
  82. Kochi blue steel gyuto
  83. Kai cut Cleaver
  84. #6 Cleaver: Gesshin Ginga vs Sugimoto and Mizuno
  85. Under-appreciated masters Vol II: Rogers & Haslinger
  86. Looking for a professional-quality knife
  87. Recommend me yanagiba
  88. rehandling even cheapies....
  89. Crummy Carter Handles- Please show yours:
  90. Gmelia Burl
  91. Which 210mm Gyuto Should I Buy?
  92. The paper test and the right angle
  93. Peaches Peaches Peaches
  94. New toy....
  95. Decision time: which 270 guyto?
  96. New Online Japanese Knife Shop in Columbus
  97. I luv you guys & gals
  98. An exotic chefs knife and the story behind it
  99. Cutting Methods and Techniques
  100. petty advice for a lefty
  101. Fit and finish problems with Devin's ITK knives
  102. Kitchen knife throwing mother
  103. Fun day at a cooking class lol
  104. Western Style Japanese Knives
  105. Kramer "Lucky Peach" knife
  106. How kind is End Grain Tasmanian Blackwood on knives?
  107. Shun Premier vs. Shun Reserves
  108. OCD problem with knives
  109. pinch on j-knives
  110. What are you using to score your bread?
  111. Grrr!
  112. Sakai Yusuke Wa Gyuto Stainless 240mm and Suisin Inox Honyaki 240mm Gyuto
  113. Hamons
  114. Too beautiful to use
  115. First Day of School Coming up...What to take
  116. Deal?
  117. My new knife from Heiji
  118. acceptability of imperfections?
  119. Any good single-bevel lefties out there?
  120. The black kitchen mistress
  121. Shun Fuji - are they paying attention?
  122. Shigefusa just arrived JWW
  123. Musk ox horn as a handle material.
  124. Know anything about this camping knife I found?
  125. What should I buy thread?
  126. steak knives
  127. New Konosuke HD Gyuto--Wa Handle separating from ferrule
  128. Wanting knives to match my new kitchen - Melbourne, Australia
  129. Knife Block
  130. To cleaver fan, just saw a yoshi SLD up for sale
  131. Crazy Carter handle
  132. Dont laugh!
  133. Saya makers :)
  134. Shun or Calphalon Katana Santoku?
  135. Some thoughts on knives I saw at ECG
  136. Greatest Kitchen knife makers (bit of fun)
  137. The future of knife cases?
  138. For the knife experts out there...
  139. Mizuno Yanagiba?
  140. How much flex acceptable in a laser?
  141. Which of your expensive knives disappointed you(or steel)?
  142. Carter lost his beans
  143. Blade Show in Yasugi
  144. Beginner looking for a chef's knife
  145. Honyaki?
  146. Stainless at restaurants
  147. Trigger pulled One Each :p
  148. The Deba thread again
  149. carter old stock
  150. Need to buy a set of knives as a present...
  151. Which knife should I buy?
  152. Cutlery and More Japanese knife sale
  153. Suisin Shironiko Yanagiba?
  154. Vintage Knives
  155. Your work horses?
  156. How to assess a deba
  157. In-Drawer Knife Block Options
  158. OotB Kochi 270 yanagi
  159. great knife deal on ebay
  160. Magazine article on Japanese kitchen knives
  161. Differential Heat Treat in a Kitchen Knife. Why?
  162. A little help needed.
  163. 440C Kitchen Knives
  164. handle-blade matches: what do you think?
  165. NKD (well really month): Fowler and Marr
  166. What knife should I buy?
  167. Mcusta-Zanmai
  168. what should I buy, carried over from newbie section
  169. Question about edge sharpness
  170. Board
  171. What knife to buy?
  172. Got the itch....again.
  173. Fillet knife
  174. Carpenter XHP?
  175. Best budget stainless 210 wa gyuto?
  176. Something a little heftier...
  177. Japanese blade measurements?
  178. Nenox quandry
  179. Japanese Kitchen Knives Book, any good?
  180. Suisin Inox VS Artifex
  181. Best Western Handles?
  182. The gyuto grind
  183. What steel?
  184. looking for first laser gyuto
  185. Buying Tojiro Shirogami in europe
  186. Which gyuto/santuko to buy?
  187. Alternative for Tojiro Shirogami knives + some questions.
  188. German knive + Japanese waterstones = ok?
  189. decent gyuto and paring combo?
  190. Yep, I am hooked already
  191. Looking for knife set
  192. Better source of slicers?
  193. Mattrud writes!
  194. Why are so few cooks learning how to maintain their edges?
  195. Handle material - What do you prefer
  196. Student needs a jack-of-most-trades Japanese knife!
  197. Best Chef Knife for around $300-$350
  198. Anyone Know anything in reference to This
  199. Masamoto HC/CT experience?
  200. Pro chef's-to-be, please don't be put-off by carbon steel!
  201. paring knife
  202. Takamura Suminagashi vs Blazen differences
  203. What knife set to buy...?
  204. Help identifying this vintage carbon slicer? 56k warning :)
  205. Another Vintage Knife for ID
  206. SO thats how to do it
  207. Some Susin at a very decent price in Oz/Syd
  208. Another "which knife?" thread
  209. Tadatsuna
  210. N(TM)KD
  211. Difference between Gesshin Ginga and Uraku
  212. Yoshihiro blue #2 wa-gyuto.
  213. 10% Off Sale Japan Woodworker
  214. Anyone use single bevel for normal everyday use?
  215. Any thoughts on Cru Forge V?
  216. Pics of three Yamawaku knives
  217. Honesuki
  218. Super Gold (HRC 61 to 63. Powdered Tool Steel
  219. Mizuno no6 Cleaver
  220. Thick Hinoki (Or Similar) Sushi Cutting Board Source in US or Japan
  221. Vaseline on cutting boards
  222. Has Konosuke Stopped Accepting Direct Orders from International Customers?
  223. Zakuri, Kochi, Gesshin Ginga White Review Request
  224. Knife Draws First Blood - Cutlery 1, Fingers 0
  225. Wildfire cutlery
  226. What knives to buy? (AKA: The question you get all the time)
  227. What knife set to buy? Need help
  228. mystery heel chips
  229. AEB-L steel Artiflex 240
  230. Advice: Fist Knife Custom American Knife Makers
  231. Old Henckels
  232. Ginsan or SKD
  233. Wooden spoon
  234. Zakuri blue #1 kurouchi gyuto NKD
  235. Cleaver based knife set question.
  236. Masamoto price increase is coming to JCK near you
  237. Couple of quick questions
  238. Masamoto 27cm KS slicer.
  239. What exactly does Captain Testicles do, that he does not have time to record cooking vids?
  240. Masamoto KK vs. KS
  241. AEB-L steel knives
  242. Sugimoto oms#6
  243. Hello all, need help choosing first knife
  244. your taste in handles on Japanese knives - a vote?
  245. Sometimes you just have to go back to fundamental
  246. Just pick my damn gyuto please
  247. World Championship Cutting Competition 2012
  248. Reevaluating my knife purchase
  249. Request: Worn knife photo
  250. Yoshihiro Yanagiba