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  1. Help me decide on my first gyuto please!!!
  2. Sorry...another "what would you recommend" thread
  3. Masamoto KK or Gesshin Hinde Yanagi? or other recommendation (up to $700)
  4. Masamoto KK or Gesshin Hinde Yanagi? or other recommendation (up to $700)
  5. Moritaka Gyutou versus Masakage Koishi AS
  6. knife roll
  7. Every Day Blade Maintenance
  8. Sharpening stroke - edge trailing vs edge leading
  9. Sohonten and Tsukiji Masamoto
  10. Opinion: Petty/Paring Knife (Budget $100)
  11. I'm Feeling These Carters
  12. something beautiful
  13. Fancy a single bevel restoration?
  14. Deba ID
  15. Bent tip
  16. Rader Integral Wa-handled knives
  17. Thinning VG10...
  18. Buying a japanese knife; not sure about what style is best
  19. What's your "unicorn"?
  20. kaeleb's kids knife
  21. Handle repair/glue question?
  22. #11 cleaver?
  23. What should I buy?
  24. Loaner Knives?
  25. Need a slicer
  26. K390 Kitchen knife
  27. chukabocho id
  28. need help finding an amazing honesuki/petty blade!!!
  29. Oyster Knife
  30. konosuke price increase
  31. flattening stone advise
  32. Suisin Inox bread knife
  33. What is your favorite gyuto profile?
  34. Togiharu Cleave
  35. Good introductory stones?
  36. What to do about this, or what are my options...
  37. Vintage ID help
  38. Help!! I eliminaded the katsumi line while polishing!!
  39. My polished Sakai Yusuke
  40. Knife as a gift?
  41. 210 verus 240?
  42. Stainless Steel Clad?
  43. Zakuri 165mm Blue #1 Kurouchi Tosagata Bocho - $70?!? Thoughts?
  44. Santoku as primary knife?
  45. Aogami Super carbon steel clad - Masakage Koishi vs. Hiromoto Tenmi Jyuraku
  46. Shirogami carbon steel clad with stainless steel versus unclad Aogami # 2 carbon steel
  47. Down to three.... Maskage Mizu/Masakage Yuki/Fu-Rin-Ka-Zan?
  48. Best Gyuto and Nakiri for under $400
  49. Starting to think about a Suji...
  50. AEB-L stainless
  51. Chinese Cleaver Considerations
  52. need you opinion
  53. Left handed Mioroshi deba
  54. Show your knives! Charcuterie & Butchery
  55. WTB - Slicing Knife
  56. Prefered steel for a deba?
  57. My angel is a centerfold!
  58. Korean kitchen knives?
  59. French asymmetry
  60. ID help please..... This is a longshot
  61. Konosuke vs Gesshin Ginga
  62. looking for new gyuto...(lefty)
  63. cpm steels vs. regular steels
  64. New Hide knives online distributors/shops
  65. Whats the Deal with Shun and VG-10 Steel?
  66. Catcheside Cutlery - Knives available.
  67. Another cleaver ID...
  68. Bit of a splurge....
  69. JCK new custom order yanagiba series
  70. Should I get a Chinese Cleaver?
  71. Is it wrong...
  72. 360 pics in Jons part.
  73. Moving out from parents, need new knives
  74. newbie question(s)
  75. I Have a Knife.....
  76. links for store locators
  77. tojiro dp vs yaxell ran
  78. Pics of a tool festival in Japan
  79. Nakiri and clever question
  80. Talk me out of wanting a nakiri
  81. Cheap Nakiri - which to get
  82. Ouch!!!! this listing gives me the heebee geebee's
  83. Kansui Dojo opinions?
  84. CCK 1303 or CCK 1103
  85. exactly how much care is required for carbon steel?
  86. ShiBaZi vs CCK cleavers
  87. Sha Ra Ku Mono
  88. any feedback I can find for the Asai AS?
  89. Looking for Deba and Petty knives
  90. Why the Petty and what size?
  91. Recommendations for a Yanagiba under $500 and Gyuto under $400
  92. Knife roll advice
  93. deal of the century!
  94. Gyuto Showdown
  95. Shun elites for reasonably cheap (Australia)
  96. Wedging Takeda
  97. 2 Issues with Wusthof Classic Ikon Knives: Scratched & Rust
  98. Deboning oxtail
  99. Finally- Stainless Nakiri passaround
  100. Shun facelift
  101. Any Ultimatum m390 reports?
  102. moritaka 165mm petty vs fruit prep
  103. Making a Knife from Scratch
  104. Knife holder - advice
  105. Too busy to post more but......
  106. Hey guys, looking for help choosing
  107. Seeking recommendations on a Chinese Chef's Knife.
  108. Composite damascus cleaver - WIP
  109. Miyabi 5000s Deba
  110. Deba Recommendation
  111. Miyabi 600D vs. Tojiro DP
  112. Doi Birthday Knives - Curious about owners
  113. Kramer carving set
  114. Japan Woodworker In Alameda Is Closed
  115. japanese knife identification
  116. Cowry X Santoku 165mm - available!
  117. Requesting help with information about this Japanese knife.
  118. Why should the handle angle upwards?
  119. Gyuto Help
  120. Taking the Plunge (another what to buy thread)
  121. What do you look for in a suji? (home cook)
  122. European knives ?
  123. Advise on this list of knives, and where to buy? Hattori HD, Tojiro ITK, Fujiwara FKM, WickedEdge
  124. Sakon damascus?
  125. Cut Brooklyn : My Small Collection
  126. UK Knife sites
  127. Another knife that I need help identifying
  128. CCK KF1700?
  129. I bought 3 sets.. Cheap!
  130. How do you store them?
  131. Custom handle and sheath...highly non-traditional....Cutty: avert your gaze!
  132. honesuki?
  133. "Prestigious" japanese knives/makers?
  134. Shun blue steel knives
  135. What would be my top stainless gyuto?
  136. Kato from Rakuten
  137. Does anyone know about Hiyoshimaru yanagis?
  138. How to sell the ones you love
  139. budget 210mm petty/suji
  140. home cook workhorse Wa-gyuto <$400
  141. Just for two
  142. K-Sab Canadian
  143. What are your daily drivers?
  144. Kanji ID Needed
  145. how do you guys compare Gesshin 2000+4000 & bester 1200+Suehiro Rika 5000??
  146. Best way to carry knives?
  147. Infant with unsheathed exotic knife
  148. Thou Shalt Not Covet...
  149. Henckels MC66
  150. comparitive analysis of three top name makers
  151. Asian market cleavers
  152. Chroma Knives
  153. A close up
  154. Grits. How high, is too high?
  155. Suien SCC-01 or Sugimoto #30?
  156. Let's see your DIY sayas
  157. Internet down
  158. What's a Kramer actually like?
  159. How to order a Tillman/rottman knife
  160. Alfred Zanger Knives
  161. New knife
  162. Tojiro Senkou Classic
  163. First yanagiba. Now which stone to pair?
  164. Cheese Knife
  165. Looking to Purchase a New Knife
  166. Good cutting board in EU
  167. Shun blue steel vs Al Mar Ultra... looking for a new knife
  168. New knives, need a new board advice, around $60-70. Always have used plastic.
  169. Petty/Utility for Professional Use
  170. WTB Watanabe 240-270mm gyuto
  171. Should I say no to this Nogent?
  172. Another New Knife Thread
  173. Suitable knife for rolls cutting.
  174. That's Heavy.
  175. If my knife veers to the left or right what should i do?
  176. My current favorite knife
  177. Delamination on deba - issue or not?
  178. CCK, Old Hickory & in-laws
  179. Can You Identify These Knives?
  180. Opinions on Yoshikane and Masamoto???
  181. Great Cutter
  182. Somethings just shouldn't be
  183. Am I out of the loupe?
  184. Modifying a Suien VC?
  185. Electric -Tungsten carbide hard edge tool
  186. What happened to the popularity of these knives?
  187. Ageing of knifes vs price.
  188. Carter Paring?
  189. Sakai yusuke handle
  190. Cleaning discoloration/patina off Ichimonji TKC, Kikuichi TKC and CarboNext knives
  191. Need your professional opinion on this chef knife
  192. Can I Get a Kanji Translation on Aisle 5?
  193. 210 Ealy
  194. Can you help identify this yanagiba?
  195. What Knife should I purchase?
  196. Sabatier.... redefined
  197. Breaking down a beef tenderloin.
  198. Total Beginner / Noob
  199. Kochi and Gesshin Ginga
  200. Christmas give away.
  201. Searching for a reasonable addition to my knifes + sharpening question
  202. In search for new deba
  203. Wusthof Classic and Petec edge
  204. Not asking what knife to buy :-)
  205. Post Holiday Sales?
  206. Carving Knife and Chinese Cleaver advice
  207. Gyuto Opinions: Heiji, Yoshikane, Watanabe and Shige?
  208. Takeda Gyuto AS 240mm Rust Problem
  209. 210 Nakiri
  210. Store with affordable international shipping?
  211. One wa-gyuto to rule them all
  212. AU members, any interest in CCK carbon slicer?
  213. What is a "laser knife"
  214. Shun Alternatives (or knives around $100)
  215. Need newbie help: Kikuichi Elite Carbon 240
  216. Henckels Four Star Vs. Henckels International (What's the difference)?
  217. Tojiro Flash DP Damascus Paring Knife
  218. what am I missing from the range?
  219. regrettable knife purchaces
  220. Suji dilemma: need some experienced advice
  221. Looking for a chef's knife
  222. Carter Damascus.
  223. Out of the Box
  224. Heads up: Fish handled takeda cleaver
  225. New member: Suji advice wanted
  226. Gaps in the market?
  227. Boardsmith Endgrain board
  228. Coolest. Cleaver. Ever.
  229. Looking for 150 mm stainless petty with some belly
  230. Home/hobby cook looking for a new knife
  231. NKD Harner parer
  232. A high-end no-fuss knife - contradiction in terms?
  233. Vintage sabatier blanks on ebay
  234. $75 EBay Gift Card - what to buy?
  235. Some purdy end grain boards soon to be available in AU
  236. What if 1 more...
  237. Please help identify this knife!
  238. Kasumi/Kitaeji, 210/240mm
  239. Genuine or fake Globals?
  240. Your Three Cheapest knives that ACTUALLY performed
  241. Thai knife dealers
  242. R2 and SG-2 steel
  243. www.kinknives.com?
  244. using dexter knife more than my japanese gyutos!
  245. Knife dealer outside Yangshuo China
  246. Difference between Zwilling Four Star and Four Star II? (Buying advice)
  247. handles
  248. Ozzy re-handles
  249. Lost chance at new cellphone, gained chance at new knife?
  250. Wa handle shapes