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  1. Knife as a gift?
  2. 210 verus 240?
  3. Stainless Steel Clad?
  4. Zakuri 165mm Blue #1 Kurouchi Tosagata Bocho - $70?!? Thoughts?
  5. Santoku as primary knife?
  6. Aogami Super carbon steel clad - Masakage Koishi vs. Hiromoto Tenmi Jyuraku
  7. Shirogami carbon steel clad with stainless steel versus unclad Aogami # 2 carbon steel
  8. Down to three.... Maskage Mizu/Masakage Yuki/Fu-Rin-Ka-Zan?
  9. Best Gyuto and Nakiri for under $400
  10. Starting to think about a Suji...
  11. AEB-L stainless
  12. Chinese Cleaver Considerations
  13. need you opinion
  14. Left handed Mioroshi deba
  15. Show your knives! Charcuterie & Butchery
  16. WTB - Slicing Knife
  17. Prefered steel for a deba?
  18. My angel is a centerfold!
  19. Korean kitchen knives?
  20. French asymmetry
  21. ID help please..... This is a longshot
  22. Konosuke vs Gesshin Ginga
  23. looking for new gyuto...(lefty)
  24. cpm steels vs. regular steels
  25. New Hide knives online distributors/shops
  26. Whats the Deal with Shun and VG-10 Steel?
  27. Another cleaver ID...
  28. Bit of a splurge....
  29. JCK new custom order yanagiba series
  30. Should I get a Chinese Cleaver?
  31. Is it wrong...
  32. 360 pics in Jons part.
  33. Moving out from parents, need new knives
  34. newbie question(s)
  35. I Have a Knife.....
  36. links for store locators
  37. tojiro dp vs yaxell ran
  38. Pics of a tool festival in Japan
  39. Nakiri and clever question
  40. Talk me out of wanting a nakiri
  41. Cheap Nakiri - which to get
  42. Ouch!!!! this listing gives me the heebee geebee's
  43. Kansui Dojo opinions?
  44. CCK 1303 or CCK 1103
  45. exactly how much care is required for carbon steel?
  46. ShiBaZi vs CCK cleavers
  47. Sha Ra Ku Mono
  48. any feedback I can find for the Asai AS?
  49. Looking for Deba and Petty knives
  50. Why the Petty and what size?
  51. Recommendations for a Yanagiba under $500 and Gyuto under $400
  52. Knife roll advice
  53. deal of the century!
  54. Gyuto Showdown
  55. Shun elites for reasonably cheap (Australia)
  56. Wedging Takeda
  57. 2 Issues with Wusthof Classic Ikon Knives: Scratched & Rust
  58. Deboning oxtail
  59. Shun facelift
  60. Any Ultimatum m390 reports?
  61. moritaka 165mm petty vs fruit prep
  62. Making a Knife from Scratch
  63. Knife holder - advice
  64. Too busy to post more but......
  65. Hey guys, looking for help choosing
  66. Seeking recommendations on a Chinese Chef's Knife.
  67. Miyabi 5000s Deba
  68. Deba Recommendation
  69. Miyabi 600D vs. Tojiro DP
  70. Doi Birthday Knives - Curious about owners
  71. Kramer carving set
  72. Japan Woodworker In Alameda Is Closed
  73. japanese knife identification
  74. Cowry X Santoku 165mm - available!
  75. Requesting help with information about this Japanese knife.
  76. Why should the handle angle upwards?
  77. Gyuto Help
  78. Taking the Plunge (another what to buy thread)
  79. What do you look for in a suji? (home cook)
  80. European knives ?
  81. Advise on this list of knives, and where to buy? Hattori HD, Tojiro ITK, Fujiwara FKM, WickedEdge
  82. Sakon damascus?
  83. Cut Brooklyn : My Small Collection
  84. UK Knife sites
  85. Another knife that I need help identifying
  86. CCK KF1700?
  87. I bought 3 sets.. Cheap!
  88. How do you store them?
  89. Custom handle and sheath...highly non-traditional....Cutty: avert your gaze!
  90. honesuki?
  91. "Prestigious" japanese knives/makers?
  92. Shun blue steel knives
  93. What would be my top stainless gyuto?
  94. Kato from Rakuten
  95. Does anyone know about Hiyoshimaru yanagis?
  96. How to sell the ones you love
  97. budget 210mm petty/suji
  98. home cook workhorse Wa-gyuto <$400
  99. Just for two
  100. K-Sab Canadian
  101. What are your daily drivers?
  102. Kanji ID Needed
  103. how do you guys compare Gesshin 2000+4000 & bester 1200+Suehiro Rika 5000??
  104. Best way to carry knives?
  105. Infant with unsheathed exotic knife
  106. Thou Shalt Not Covet...
  107. Henckels MC66
  108. comparitive analysis of three top name makers
  109. Asian market cleavers
  110. Chroma Knives
  111. A close up
  112. Grits. How high, is too high?
  113. Suien SCC-01 or Sugimoto #30?
  114. Let's see your DIY sayas
  115. What's a Kramer actually like?
  116. How to order a Tillman/rottman knife
  117. Alfred Zanger Knives
  118. New knife
  119. Tojiro Senkou Classic
  120. First yanagiba. Now which stone to pair?
  121. Cheese Knife
  122. Looking to Purchase a New Knife
  123. Good cutting board in EU
  124. Shun blue steel vs Al Mar Ultra... looking for a new knife
  125. New knives, need a new board advice, around $60-70. Always have used plastic.
  126. Petty/Utility for Professional Use
  127. WTB Watanabe 240-270mm gyuto
  128. Should I say no to this Nogent?
  129. Another New Knife Thread
  130. Suitable knife for rolls cutting.
  131. That's Heavy.
  132. If my knife veers to the left or right what should i do?
  133. My current favorite knife
  134. Delamination on deba - issue or not?
  135. CCK, Old Hickory & in-laws
  136. Can You Identify These Knives?
  137. Opinions on Yoshikane and Masamoto???
  138. Great Cutter
  139. Somethings just shouldn't be
  140. Am I out of the loupe?
  141. Modifying a Suien VC?
  142. What happened to the popularity of these knives?
  143. Ageing of knifes vs price.
  144. Carter Paring?
  145. Sakai yusuke handle
  146. Cleaning discoloration/patina off Ichimonji TKC, Kikuichi TKC and CarboNext knives
  147. Need your professional opinion on this chef knife
  148. Can I Get a Kanji Translation on Aisle 5?
  149. 210 Ealy
  150. Can you help identify this yanagiba?
  151. What Knife should I purchase?
  152. Sabatier.... redefined
  153. Breaking down a beef tenderloin.
  154. Total Beginner / Noob
  155. Kochi and Gesshin Ginga
  156. Searching for a reasonable addition to my knifes + sharpening question
  157. In search for new deba
  158. Wusthof Classic and Petec edge
  159. Not asking what knife to buy :-)
  160. Post Holiday Sales?
  161. Carving Knife and Chinese Cleaver advice
  162. Gyuto Opinions: Heiji, Yoshikane, Watanabe and Shige?
  163. Takeda Gyuto AS 240mm Rust Problem
  164. 210 Nakiri
  165. Store with affordable international shipping?
  166. One wa-gyuto to rule them all
  167. AU members, any interest in CCK carbon slicer?
  168. What is a "laser knife"
  169. Shun Alternatives (or knives around $100)
  170. Need newbie help: Kikuichi Elite Carbon 240
  171. Henckels Four Star Vs. Henckels International (What's the difference)?
  172. Tojiro Flash DP Damascus Paring Knife
  173. what am I missing from the range?
  174. regrettable knife purchaces
  175. Suji dilemma: need some experienced advice
  176. Looking for a chef's knife
  177. Carter Damascus.
  178. Out of the Box
  179. Heads up: Fish handled takeda cleaver
  180. New member: Suji advice wanted
  181. Gaps in the market?
  182. Boardsmith Endgrain board
  183. Coolest. Cleaver. Ever.
  184. Looking for 150 mm stainless petty with some belly
  185. Home/hobby cook looking for a new knife
  186. NKD Harner parer
  187. A high-end no-fuss knife - contradiction in terms?
  188. Vintage sabatier blanks on ebay
  189. $75 EBay Gift Card - what to buy?
  190. Some purdy end grain boards soon to be available in AU
  191. What if 1 more...
  192. Please help identify this knife!
  193. Kasumi/Kitaeji, 210/240mm
  194. Genuine or fake Globals?
  195. Your Three Cheapest knives that ACTUALLY performed
  196. Thai knife dealers
  197. R2 and SG-2 steel
  198. www.kinknives.com?
  199. using dexter knife more than my japanese gyutos!
  200. Knife dealer outside Yangshuo China
  201. Difference between Zwilling Four Star and Four Star II? (Buying advice)
  202. handles
  203. Ozzy re-handles
  204. Lost chance at new cellphone, gained chance at new knife?
  205. Wa handle shapes
  206. Help me add to my new set....
  207. Sakai Ichimonji Kichikuni
  208. New to the forum, with a question
  209. Starting My Collection
  210. Paring knife tales and the humble opinel.
  211. Carter for $200?
  212. Custom knifemaker in the UK
  213. Souvenier Bread Knives?
  214. My new German line knife
  215. Ultimate Steel
  216. Crossing THE Threshold
  217. Another Kanji Help thread
  218. Moritaka
  219. I won a MAC!
  220. Shun Classic 300mm Yanagiba repair..
  221. Which 24 cm Gyuto and 27 cm slicer knife should i buy
  222. Torn between Sakai Yusuke KS clone and Konosuke Funayuki/Gyuto
  223. gyuto Misono 180 mm or .....?
  224. Recommendations: short (120-130mm) petty
  225. need robust paring and utility
  226. KS v Shig
  227. Looking at Gesshins - Feedback Please
  228. Adam Marr's 240mm Custom Integral Western and Saya
  229. What causes the profile of a knife to flatten after multiple sharpenings?
  230. Help with choosing a chopping cleaver
  231. making a saya ?
  232. Are Nenox knives over priced?
  233. Little help
  234. Cutting boards - Lone Star or Boardsmith?
  235. Konosuke HD vs Geshin Ginga
  236. Hiromoto AS Thickness question
  237. The Shun Experiment
  238. The Hook
  239. Knife questions for the semi experts!
  240. Boning chicken legs with a thin, hard knife
  241. Looking for a little cleaver input...
  242. Kikuichi Performance TKC vs. Kikuichi Elite Carbon Gyuto
  243. Carbonext gyuto
  244. Looking for a nakiri
  245. Yoshikane SKD Hammered Gyuto or Kanetsune Sandvic Nickel Damascus Gyuto
  246. Video Project In Progress
  247. Honesuki advice
  248. Newbie survey
  249. 150mm Stainless Petty
  250. How does semi-stainless steel behave