PDA

View Full Version : The Kitchen Knife



Pages : 1 2 3 4 5 6 [7] 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29

  1. Any thoughts on Cru Forge V?
  2. Pics of three Yamawaku knives
  3. Honesuki
  4. Super Gold (HRC 61 to 63. Powdered Tool Steel
  5. Mizuno no6 Cleaver
  6. Thick Hinoki (Or Similar) Sushi Cutting Board Source in US or Japan
  7. Vaseline on cutting boards
  8. Has Konosuke Stopped Accepting Direct Orders from International Customers?
  9. Zakuri, Kochi, Gesshin Ginga White Review Request
  10. Knife Draws First Blood - Cutlery 1, Fingers 0
  11. Wildfire cutlery
  12. What knives to buy? (AKA: The question you get all the time)
  13. What knife set to buy? Need help
  14. mystery heel chips
  15. AEB-L steel Artiflex 240
  16. Advice: Fist Knife Custom American Knife Makers
  17. Old Henckels
  18. Catcheside Cutlery - Works in progress.
  19. Ginsan or SKD
  20. Aeb-L user experiences?
  21. Wooden spoon
  22. Zakuri blue #1 kurouchi gyuto NKD
  23. Cleaver based knife set question.
  24. Masamoto price increase is coming to JCK near you
  25. Couple of quick questions
  26. Masamoto 27cm KS slicer.
  27. What exactly does Captain Testicles do, that he does not have time to record cooking vids?
  28. Masamoto KK vs. KS
  29. AEB-L steel knives
  30. Sugimoto oms#6
  31. Hello all, need help choosing first knife
  32. your taste in handles on Japanese knives - a vote?
  33. Sometimes you just have to go back to fundamental
  34. Just pick my damn gyuto please
  35. World Championship Cutting Competition 2012
  36. Reevaluating my knife purchase
  37. Request: Worn knife photo
  38. Yoshihiro Yanagiba
  39. Cleanliness is Next To....
  40. who makes the hardest white steel laser?
  41. Stainless with Hamon
  42. Usaba v Nakiri
  43. Catcheside cutlery - Kitchen knife making/Damascus courses.
  44. Pro's, what's on your line?
  45. Knife ID/Info
  46. Petty, Deba or chef?
  47. Smallish utility - Fujiwara?
  48. Gishiki Yo Bocho
  49. Evolution of knife handles
  50. Would your chefs knife pass the ABS Master Smith Test?
  51. Tojiro ITK Kiritsuke
  52. Need some knife+sharpening suggestions
  53. Suggestions for a Chefs Knife
  54. Patina or not
  55. What Knife did you keep?
  56. Which Honesuki....Heiji, Takeda, or
  57. Help with a petty selection!?
  58. Who is making kitchen knives from 440c
  59. Are Takedas still worth the price?
  60. Revisiting an old friend :)
  61. Another quick Usuba question
  62. Quick Question about BST
  63. Help selecting a wa-petty....please.
  64. IDing help: kanji on single bevel
  65. Takeda VS Kochi, etc
  66. Humbly asking for some tips for equipment for "newbie" (but not a total amature)
  67. Kramer vs. Kramer vs. Kramer
  68. Masamoto ks vs Takeda as vs Konosuke - replacing a miyabi 240mm sg2
  69. Which Konosuke Petty, the 150mm or 180mm would better compliment my new 240mm Kon HD Gyutou?
  70. any idea what this knife is .. thanks .
  71. First Carbon / Semi-stainless J-Knife Recommendation?
  72. Drawiing of handle
  73. Help on choosing a Chinese Cleaver!
  74. Before and after thread
  75. Suj/Yanagii Recommendation plz
  76. What would you do if you got "THE" Call?
  77. This is what I married!
  78. Show your newest knife buy
  79. Help choosing "first" kitchen knives!
  80. Chubuknives.com - New online knife shop?
  81. Spanish mackerel and deba. Just a pic share.
  82. anybody ever use one of these?
  83. help me find set of nice knives for home users
  84. What's On Your List
  85. Good sturdy sharp 9 inch gyuto for professional use?
  86. NC(chuka)D!
  87. Hanging knives?!
  88. Tung oil on ho-wood or magnolia
  89. Mioroshi or Deba
  90. Chef Son's bread slasher
  91. Looking for a Slicing Knife and sharpening equip.
  92. Twin Cermax Birchwood MD67
  93. I finally found my perfect knife!
  94. Help a guy out with a deba
  95. black palm handle.
  96. Best Wall-Mounted Knife Rack?
  97. blade color
  98. Help identifying this santoku
  99. Has Anyone Tried Out Sakai Ichimonji?
  100. Dispelling Myths
  101. Microscope suggestions?
  102. picnic knives?
  103. NKD
  104. Identify this Mystery Deba of Doom?
  105. How to inspect a knife?
  106. $10 SLT gift card
  107. please tell me more about Shiro-ko #3(white#3)
  108. Cleaning a butcher block
  109. Kato 27cm chefs knife. Maxim delivers
  110. Few new temporary toys.
  111. honyaki blade or "non" honyaki blade?
  112. Opinion Needed: Kitchen Knife Set (Budget $150)
  113. New Zwilling Kramer SG2
  114. New Knife - First Post
  115. deba vs. sujihiki
  116. Tool steels?
  117. Looking for info on some knives I inherited
  118. Getting Started
  119. Forged Stainless mono, Nakiri ,with hollow geometry, prototype
  120. Shingata Akamon 1k or Red brick 1k experiences?
  121. Another "which knife" question
  122. Experienced Deba users chime in...
  123. Konosuke HD2??
  124. Kramer Cutting Board
  125. Found A Small Chinese Cleaver.....Can Anyone ID This?
  126. Shigefusas at Rakuten
  127. Rockwell & Blue Paper steel & White #2
  128. Heiji Santoku
  129. Length Sakai Yusuke/Ichimonji and Geshin Ginga
  130. NKD - 3 x Heiji
  131. Patina poll
  132. Relative toughness of blade steels???
  133. Serenity knives?
  134. Collecting kitchen knives as a hobby
  135. Chinese bladesmiths?
  136. Combinations in knife steel
  137. Damascus Steel Knives
  138. Cheap CBN and Diamond slurrys from US Products
  139. Other vendors
  140. Beater Preferences
  141. Where to buy hattori KD in Tokyo or Kyoto
  142. Boning Knife Adivce
  143. Hiromoto's
  144. Any insight on Misono Swedish gyuto
  145. Shig help
  146. update recommended go-to?
  147. New Knife Roll Needed
  148. Get Ready for some old school!
  149. What Knife Should I Buy
  150. Sakai yusuke suji
  151. Seeking advice on new 2 stone combo...
  152. Carter knives
  153. An unexpected gift- ID help please
  154. Yamawaku Nakiri Test
  155. Western Rehandle
  156. Cleaver Maker
  157. My First Trip to JKI
  158. Knife Collection Point system!
  159. Masamoto nakiri; new?
  160. Favorite 210 Gyuto under $300
  161. Shun classic...discontinued or just deeply discounted?
  162. knife bag
  163. Because of you, I sold my Shun. Now help me! :)
  164. Taiwan maker
  165. So my girlfriend's moving back to Seattle...
  166. What knife should I buy?
  167. Cutting chocolage
  168. Knife for a hardworking line cook?
  169. help need!! custom handles with match sayas
  170. New Knives Fujiwara FKM 210mm Gyuto and Sakai Yusuke Swedish 240mm Gyuto
  171. First time for tip repair
  172. The knives I have with me these day in NYC.
  173. Just purchased a Kasumi 24CM kitchen knife
  174. Shun knife blockset or mixed knives as a gift
  175. One side microbevel
  176. Bent knife problem
  177. Get Ready for some old school, as promised
  178. Cut Brooklin on NPR
  179. Naozumi Shirogami gyuto. Anyone ever use one?
  180. Gyuto Decisions
  181. ZDP-189 Sharpening is difficult
  182. Removing knife lacquer..
  183. Your Current Favorite Knife you own - Photos please
  184. Mr. Itou
  185. 3 hours sharpening today....
  186. Sharpening problems recently...?? Need some advice
  187. SS vs Carbon when sharpening?
  188. Special knife Rituals
  189. What next?
  190. Looking for some input for a Christmas gift - Chef knife/Gyuto
  191. Help needed.
  192. This is both funny and sad, more stupid than anything else
  193. Should I fix a chip?
  194. Carbon Sabatiers
  195. Masanobu Suji
  196. Marko Suji
  197. Steeling alternative
  198. Oh no! Not another "Which knife should I buy" thread!
  199. Deba meets the Pompano
  200. Ham knife I believe...Sab experts?
  201. Suji width
  202. Recommend me a knife(knives) please!
  203. shigefusa, where to buy?
  204. Korin Sharpening?
  205. Sharpening services experience with Korin
  206. How long do you spend on sharpening?
  207. A Crazy Nakiri WIP - for our crazy friend
  208. Applying diamond slurry to felt?
  209. Which one should I buy?
  210. Handle epoxy question?
  211. Florentine kitchen knives
  212. Leather Sheaths
  213. Yoshikane petty thinning job
  214. Micro wire/burr removal
  215. Sticky A-type guyto
  216. Looking for your recommendations
  217. Soaking times
  218. How to get that shine back
  219. Knife giveaway contest
  220. Best forced patina
  221. Shigefusa for Our European Friends
  222. Have any one ever used ceramic knife? Super Cool!
  223. I'm Finally Becoming A Man
  224. How flat is flat?
  225. Need help deciding on a new gyuto
  226. Presentation box
  227. The Glestain Project
  228. Ginga vs Suisin?
  229. Travel Knives
  230. Help a newb buy a knife....
  231. Amazon.ca Shun Ken Onion Parer - $45, Shun U2 Utility Knife $41
  232. Help me get my 1st yanagi! Becoming sushi chef.
  233. Skin Irritation Due to Stones
  234. Nenox Dessert Ironwood
  235. Yet another "What knife should I buy" thread
  236. 12c27 experience?
  237. Carter faux nakiri
  238. knife storage and travel
  239. Helluva day
  240. board butter on bakko yanagi cutting board?
  241. All Purpose Recommendation Request
  242. Which line of stones are the best/ most consistent?
  243. any one know what this says
  244. Pizza Knife
  245. Buying advice: 240mm wa-gyuto for a push-cutter
  246. Roselli Knives?
  247. Young buck ...Getting Creative
  248. Cut To The Quick
  249. yanagi takohiki fuguhiki
  250. Another Cleaver ID question