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