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