View Full Version : The Kitchen Knife

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