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  1. Yoshihiro Yanagiba
  2. Cleanliness is Next To....
  3. who makes the hardest white steel laser?
  4. Stainless with Hamon
  5. Usaba v Nakiri
  6. Pro's, what's on your line?
  7. Knife ID/Info
  8. Petty, Deba or chef?
  9. Smallish utility - Fujiwara?
  10. Gishiki Yo Bocho
  11. Evolution of knife handles
  12. Would your chefs knife pass the ABS Master Smith Test?
  13. Tojiro ITK Kiritsuke
  14. Need some knife+sharpening suggestions
  15. Suggestions for a Chefs Knife
  16. Patina or not
  17. What Knife did you keep?
  18. Which Honesuki....Heiji, Takeda, or
  19. Help with a petty selection!?
  20. Who is making kitchen knives from 440c
  21. Are Takedas still worth the price?
  22. Revisiting an old friend :)
  23. Another quick Usuba question
  24. Quick Question about BST
  25. Help selecting a wa-petty....please.
  26. IDing help: kanji on single bevel
  27. Takeda VS Kochi, etc
  28. Humbly asking for some tips for equipment for "newbie" (but not a total amature)
  29. Kramer vs. Kramer vs. Kramer
  30. Masamoto ks vs Takeda as vs Konosuke - replacing a miyabi 240mm sg2
  31. Which Konosuke Petty, the 150mm or 180mm would better compliment my new 240mm Kon HD Gyutou?
  32. any idea what this knife is .. thanks .
  33. First Carbon / Semi-stainless J-Knife Recommendation?
  34. Drawiing of handle
  35. Help on choosing a Chinese Cleaver!
  36. Before and after thread
  37. Suj/Yanagii Recommendation plz
  38. What would you do if you got "THE" Call?
  39. This is what I married!
  40. Show your newest knife buy
  41. Help choosing "first" kitchen knives!
  42. Chubuknives.com - New online knife shop?
  43. Spanish mackerel and deba. Just a pic share.
  44. anybody ever use one of these?
  45. help me find set of nice knives for home users
  46. What's On Your List
  47. Good sturdy sharp 9 inch gyuto for professional use?
  48. NC(chuka)D!
  49. Hanging knives?!
  50. Tung oil on ho-wood or magnolia
  51. Mioroshi or Deba
  52. Chef Son's bread slasher
  53. Looking for a Slicing Knife and sharpening equip.
  54. Twin Cermax Birchwood MD67
  55. I finally found my perfect knife!
  56. Help a guy out with a deba
  57. black palm handle.
  58. Best Wall-Mounted Knife Rack?
  59. blade color
  60. Help identifying this santoku
  61. Has Anyone Tried Out Sakai Ichimonji?
  62. Dispelling Myths
  63. Microscope suggestions?
  64. picnic knives?
  65. NKD
  66. Identify this Mystery Deba of Doom?
  67. How to inspect a knife?
  68. $10 SLT gift card
  69. please tell me more about Shiro-ko #3(white#3)
  70. Cleaning a butcher block
  71. Kato 27cm chefs knife. Maxim delivers
  72. Few new temporary toys.
  73. honyaki blade or "non" honyaki blade?
  74. Opinion Needed: Kitchen Knife Set (Budget $150)
  75. New Zwilling Kramer SG2
  76. New Knife - First Post
  77. deba vs. sujihiki
  78. Tool steels?
  79. Looking for info on some knives I inherited
  80. Getting Started
  81. Shingata Akamon 1k or Red brick 1k experiences?
  82. Another "which knife" question
  83. Experienced Deba users chime in...
  84. Konosuke HD2??
  85. Kramer Cutting Board
  86. Found A Small Chinese Cleaver.....Can Anyone ID This?
  87. Shigefusas at Rakuten
  88. Rockwell & Blue Paper steel & White #2
  89. Heiji Santoku
  90. Length Sakai Yusuke/Ichimonji and Geshin Ginga
  91. NKD - 3 x Heiji
  92. Patina poll
  93. Relative toughness of blade steels???
  94. Serenity knives?
  95. Collecting kitchen knives as a hobby
  96. Chinese bladesmiths?
  97. Combinations in knife steel
  98. Damascus Steel Knives
  99. Cheap CBN and Diamond slurrys from US Products
  100. Other vendors
  101. Beater Preferences
  102. Where to buy hattori KD in Tokyo or Kyoto
  103. Boning Knife Adivce
  104. Hiromoto's
  105. Any insight on Misono Swedish gyuto
  106. Shig help
  107. update recommended go-to?
  108. New Knife Roll Needed
  109. Get Ready for some old school!
  110. What Knife Should I Buy
  111. Sakai yusuke suji
  112. Seeking advice on new 2 stone combo...
  113. Carter knives
  114. An unexpected gift- ID help please
  115. Yamawaku Nakiri Test
  116. Western Rehandle
  117. Cleaver Maker
  118. My First Trip to JKI
  119. Knife Collection Point system!
  120. Masamoto nakiri; new?
  121. Favorite 210 Gyuto under $300
  122. Shun classic...discontinued or just deeply discounted?
  123. knife bag
  124. Because of you, I sold my Shun. Now help me! :)
  125. Taiwan maker
  126. So my girlfriend's moving back to Seattle...
  127. What knife should I buy?
  128. Cutting chocolage
  129. Knife for a hardworking line cook?
  130. help need!! custom handles with match sayas
  131. New Knives Fujiwara FKM 210mm Gyuto and Sakai Yusuke Swedish 240mm Gyuto
  132. First time for tip repair
  133. The knives I have with me these day in NYC.
  134. Just purchased a Kasumi 24CM kitchen knife
  135. Shun knife blockset or mixed knives as a gift
  136. One side microbevel
  137. Bent knife problem
  138. Get Ready for some old school, as promised
  139. Cut Brooklin on NPR
  140. Naozumi Shirogami gyuto. Anyone ever use one?
  141. Gyuto Decisions
  142. ZDP-189 Sharpening is difficult
  143. Removing knife lacquer..
  144. Your Current Favorite Knife you own - Photos please
  145. Mr. Itou
  146. 3 hours sharpening today....
  147. Sharpening problems recently...?? Need some advice
  148. SS vs Carbon when sharpening?
  149. Special knife Rituals
  150. What next?
  151. Looking for some input for a Christmas gift - Chef knife/Gyuto
  152. Help needed.
  153. This is both funny and sad, more stupid than anything else
  154. Should I fix a chip?
  155. Carbon Sabatiers
  156. Masanobu Suji
  157. Marko Suji
  158. Steeling alternative
  159. Oh no! Not another "Which knife should I buy" thread!
  160. Deba meets the Pompano
  161. Ham knife I believe...Sab experts?
  162. Suji width
  163. Recommend me a knife(knives) please!
  164. shigefusa, where to buy?
  165. Korin Sharpening?
  166. Sharpening services experience with Korin
  167. How long do you spend on sharpening?
  168. Applying diamond slurry to felt?
  169. Which one should I buy?
  170. Handle epoxy question?
  171. Florentine kitchen knives
  172. Leather Sheaths
  173. Yoshikane petty thinning job
  174. Micro wire/burr removal
  175. Sticky A-type guyto
  176. Looking for your recommendations
  177. Soaking times
  178. How to get that shine back
  179. Knife giveaway contest
  180. Best forced patina
  181. Shigefusa for Our European Friends
  182. Have any one ever used ceramic knife? Super Cool!
  183. I'm Finally Becoming A Man
  184. How flat is flat?
  185. Need help deciding on a new gyuto
  186. Presentation box
  187. The Glestain Project
  188. Ginga vs Suisin?
  189. Travel Knives
  190. Help a newb buy a knife....
  191. Amazon.ca Shun Ken Onion Parer - $45, Shun U2 Utility Knife $41
  192. Help me get my 1st yanagi! Becoming sushi chef.
  193. Skin Irritation Due to Stones
  194. Nenox Dessert Ironwood
  195. Yet another "What knife should I buy" thread
  196. 12c27 experience?
  197. Carter faux nakiri
  198. knife storage and travel
  199. Helluva day
  200. board butter on bakko yanagi cutting board?
  201. All Purpose Recommendation Request
  202. Which line of stones are the best/ most consistent?
  203. any one know what this says
  204. Pizza Knife
  205. Buying advice: 240mm wa-gyuto for a push-cutter
  206. Roselli Knives?
  207. Young buck ...Getting Creative
  208. Cut To The Quick
  209. yanagi takohiki fuguhiki
  210. Another Cleaver ID question
  211. Help me decide on my first gyuto please!!!
  212. Sorry...another "what would you recommend" thread
  213. Masamoto KK or Gesshin Hinde Yanagi? or other recommendation (up to $700)
  214. Masamoto KK or Gesshin Hinde Yanagi? or other recommendation (up to $700)
  215. Moritaka Gyutou versus Masakage Koishi AS
  216. knife roll
  217. Every Day Blade Maintenance
  218. Sharpening stroke - edge trailing vs edge leading
  219. Sohonten and Tsukiji Masamoto
  220. Opinion: Petty/Paring Knife (Budget $100)
  221. I'm Feeling These Carters
  222. something beautiful
  223. Fancy a single bevel restoration?
  224. Deba ID
  225. Bent tip
  226. Rader Integral Wa-handled knives
  227. Thinning VG10...
  228. Buying a japanese knife; not sure about what style is best
  229. What's your "unicorn"?
  230. kaeleb's kids knife
  231. Handle repair/glue question?
  232. #11 cleaver?
  233. What should I buy?
  234. Loaner Knives?
  235. Need a slicer
  236. K390 Kitchen knife
  237. chukabocho id
  238. need help finding an amazing honesuki/petty blade!!!
  239. Oyster Knife
  240. konosuke price increase
  241. flattening stone advise
  242. Suisin Inox bread knife
  243. What is your favorite gyuto profile?
  244. Togiharu Cleave
  245. Good introductory stones?
  246. What to do about this, or what are my options...
  247. Vintage ID help
  248. Help!! I eliminaded the katsumi line while polishing!!
  249. My polished Sakai Yusuke
  250. Knife as a gift?