View Full Version : The Kitchen Knife

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  1. looking for 210mm suji/ petty
  2. Saya 1st try
  3. Heiji Gyuto Carbon vs Semi-Stainless
  4. Laser versus non-laser gyuto
  5. Check these babies out!
  6. When is a knife not worth rehandling?
  7. Need Advice on Two Knives - filled out the newbie form too.
  8. Suggested angle
  9. Beginner setup in UK. AKA: What else to buy?
  10. Gesshin Ginga vs Suisin Inox Honyaki
  11. Kono HD or Carbonext?
  12. Tojiro Knives Any good?
  13. Talk about a Class Act
  14. 270 mm suji Mac Pro or Carbonext
  15. What's your basher?
  16. Help in identifying this recent find.
  17. Who's got one of these?
  18. Tips for slicing cured fish?
  19. Need help in choosing a knife)
  20. Help!!!
  21. what are the extra tall gyutos available that are not carbon?
  22. Vintage cleaver rehandle
  23. new yoshikane gyuto at aframes
  24. Gesshin Ginga wa or yo?
  25. Bent or warped nakiri Asai Aogami Super
  26. Cleaning up a Forgecraft - Question
  27. Looking to replace my Hiro AS
  28. Cutting board
  29. Adjusting the balance point on a western
  30. Dechipping my old Sabatier.... and looking for new knife.
  31. Yet another "what gyuto should I buy" thread ;-)
  32. If I Could Get a Mulligan
  33. What Next?
  34. Yanagiba as all-purpose slicer?
  35. Beater/Sleeper knife
  36. J knives history?
  37. Need Help, Coticule's
  38. Brand new member. need your expertise and help. GUSTAV EMIL URN i.d.
  39. Getting a Masamoto KS from Rakuten?
  40. Looking for something thin and hard!
  41. what is AEB-L?
  42. Misono Swedish Steel Suji, should I wait for dragon?
  43. Ordered Shigefusa Kasumi, received Kitaeji???
  44. the Latest from Murry's newsletter
  45. Wa-Petty comparisons: Help please
  46. buying advice, knife for brothers girlfriend
  47. Beginner sharpening kit
  48. Guess That Price!
  49. A different kind of chip repair I'm used too...
  50. Petty opinions please
  51. Deba advice
  52. custom rehandles
  53. A few questions before I put myself in pain. Aritsugu A-Type
  54. Difference between Sabatiers
  55. Making your own glass blanks for edge pro
  56. which kitchen knife should I buy?
  57. Cutting board with or without feet?
  58. Wa-sujihiki rec
  59. 210 Durable Petty/Suji
  60. Does size matter?
  61. Anyone here score this?
  62. Sujihiki... questions
  63. Found a local knife sharpening system
  64. So who copied who?
  65. 270 mm misono swedish suji
  66. JCK Original KAGAYAKI CarboNext 210 Gyuto
  67. Gengetsu or Gesshin ginga?
  68. Sakai takayuki AEB-L?
  69. Thiers-Issard ****elephant knife failure - where to buy replacement
  70. Masamoto HC vs Sweden Series
  71. First knife set
  72. Misconception about Kitchen Knives
  73. extra tall konosuke hd?
  74. i want to build my own cutting board..mahogony?
  75. What's the limit?
  76. Burnt Chestnut handle from JKI + Masamoto KS -brief review and pics
  77. ok, what is wrong with Bolsters? and what is a good starter Gyoto?
  78. Damascus Gyuto or Santoku Gift Advice
  79. The best three knives for a paleo mama
  80. Some advice from the experienced "flippers" among you?
  81. Why can my knife cut paper but not food?
  82. Konosuke HD or Gesshin Ginga?
  83. Magnetic blocks
  84. Help me pick filleting/boning knife
  85. Misono Swedish Steel Hankotsu - Left Handed
  86. Middleton Made Knives?
  87. Diz Grind Shop
  88. Simi noob here, looking for a decent knife.
  89. Migaki & Kasumi
  90. Left handed?
  91. Chef Knife and more, 1st time REAL knife buying, lets going shopping!
  92. A question for lefties
  93. Endorsement of an awesome reclaimed wood magnetic knife bar maker
  94. My First Gyuto
  95. Mizuno Honyaki repolish
  96. Magnetic bar recommendation
  97. intro & questions: first 'true' japanese knife - help needed
  98. Heard of this guy?
  99. Looking for new knives - need suggestions!
  100. Tojiro DP?
  101. Scimitars: Practical or just for show?
  102. NEed advice about Deba knife for sushi bar.
  103. Wusthof Ridge Chef
  104. Custom Maker - Overview
  105. Question on reactivity
  106. Burke cutlery utility knife update?
  107. Culinary Scalpels
  108. What boner?
  109. Shrinking Scales?
  110. Define Normal
  111. Chefsteps knife tips
  112. best stainless
  113. In the market for some high end knives! Need your thoughts!
  114. CCK 1303 Cleaver Handle Upgrade?
  115. Help about sharpening Miyabi 5000S Usuba
  116. deba knives: be honest
  117. Masamoto KS info to pass on
  118. New lefty looking for help on first Japanese knife
  119. Looking for a great suji under 200
  120. Konosuke suji ura?
  121. Leather Knife Case
  122. Masamoto or Kikuichimonji
  123. Is it possible to thin your knife with messing up the finish?
  124. Shipping knives to Japan
  125. Why don't you sit on it !?!?!!?
  126. In scabbard or out?
  127. Warther chef knifes, worth getting to reprofle?? Also their paring knife handle
  128. Blades of the gods......
  129. My First Serious Knife Purchase
  130. gesshin ginga?
  131. Hattori FH vs Gesshin Ginga
  132. New knife time - need suggestions
  133. Interesting in purchasing kitchen knives and I have no idea what to buy
  134. looking for a western handled non stainless 270 sujihiki < 200$
  135. >> Suisin INOX Honyaki vs. Tadatsuna INOX <<
  136. Place to buy Vintage French knives in Paris?
  137. Whats your all time favorite carbon 240mm gyuto?!
  138. How old is my knife
  139. tojiro zen
  140. Many questions from a complete newbie
  141. Knife stores in NYC
  142. left handed sujihiks
  143. Looking for first good knife
  144. Is this a good score? vintage sab
  145. Need help Id'ing this deba! And i need some restoration advice
  146. Suisin western hybrid handles
  147. Gesshin ginga versus Suisin Inox Honyaki
  148. Looking for an affordable (semi)SS petty
  149. So the GF wants to use my knives...
  150. Another Kanji ID Needed
  151. 8" Global Chef Knife damaged by coconut
  152. san-mai vs monosteel
  153. Trying to get a Handle on things...
  154. discoloring of onions, blackness
  155. Biggest Issues! Defect/Minor Issue/Character
  156. What?
  157. Thinking of trying a Deba ...
  158. Restorations WIP
  159. what would you do ?
  160. Pronounciations
  161. Flexible Suji
  162. 1095 vs 1084 vs 52100
  163. Kono HD vs HH
  164. Damascus on Ebay
  165. Spanish knives
  166. 210 Petty Users...
  167. Best handle ever?
  168. wa gyuto equivalent of masamoto vg?
  169. Need recommendation on chef knife for mother.
  170. Opinion's - Kuhn Rikon
  171. Tojiro DP wa slicer/suji cutlery and more
  172. OMG Greatest deal ever for a Furi
  173. Unagisaki?
  174. suji vs gyuto
  175. Which handle material and why?
  176. Suji Advice
  177. Another help me find a knife thread !
  178. Gesshin Ginga vs. Sakai Yusuke Ks clone
  179. normal counter height
  180. looking to buy a new gyuto- need advice
  181. I used to be indecisive..
  182. Funayuki
  183. knife shops in Colorado
  184. Sujihiki Thickness
  185. VG10 Steel, Opinions
  186. 210mm tanaka damascus gyuto
  187. Gay Blade?
  188. What are your favorite steels? Carbon and Stainless
  189. any experience with zensho yoshikane v2?
  190. Anyone heading into Chef's armoury tomorrow?
  191. High/Low density chopping boards
  192. Which knife should you buy, mzer?
  193. Revisions to the "What Knife Should You Buy" Questions
  194. How do you round the spine of a knife?
  195. Rustic vs polished
  196. What's this kanji say?
  197. masamoto ks owners!
  198. what would YOU choose.
  199. vintage sabatier elephant T.I. 4 star versus modern sabatier elephant 4 star T.I.
  200. Draft Revised Questionnaire
  201. The Shun Experiment, Part Two
  202. What is it about carbon steel???
  203. new knife jai
  204. Ebony saya for precious???
  205. Konosuke HD 210 Wa-Petty vs Suisin Inox Honyaki 210 Wa-Petty Comparison
  206. Konosuke Fujiyama Blue #2
  207. Bent knife, what to do?
  208. Sayas for My Babies
  209. Anyone tried the JCK Fu Rin Ka Zan series?
  210. Help me pick a better knfie
  211. Budget Carbon Wa-gyuto
  212. Magnetic Strips and Earthquakes
  213. Shigefusa Contact Info getting in the queue
  214. Minor heart attack
  215. 1084
  216. Best All-Around Japanese Blade Shape?
  217. Okay, time to ask for opinions on knife/whetstone purchases.
  218. I was up past midnite....
  219. New project... Unfourtnetly.
  220. Yoshida Tamahagane steel knives
  221. Opinion on Fujiwara FKH
  222. Easter Action Shots?
  223. Time for a new gyuto
  224. ginsanko tanakas on ebay
  225. Bevel size???
  226. It's Time to Shed a Few Pounds
  227. Another newbie looking for some advice - First "Real" Knife
  228. time for a new gyuto 2.0
  229. Filling out revised questionnaire as requested.
  230. Fixed my magnetic knife bar today - not too shabby
  231. Looking for workhorse, thin behind the edge
  232. Wa laser to try
  233. Prices in Japan
  234. Best cheap knives ever??
  235. Best knives manufactures on the world?
  236. making a knife length shorter
  237. Who says you can't polish a turd
  238. What to do?
  239. Where can I find octogonal ho wood or iichi wood handles?
  240. Epicurean Edge
  241. .098 or .110 Blade Thickness for Paring Knives
  242. Advantages of wa vs western
  243. yo to wa handle conversion
  244. Artisan Powdered Steel
  245. Experience with knives from Eden
  246. Takeda but stainless steel
  247. What to do?
  248. spaghetti squash - what knife to cut it in half?
  249. Rehandling a Masamoto KS?
  250. Large knife block