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

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