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