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  1. Help me add to my new set....
  2. Sakai Ichimonji Kichikuni
  3. New to the forum, with a question
  4. Starting My Collection
  5. Paring knife tales and the humble opinel.
  6. Carter for $200?
  7. Custom knifemaker in the UK
  8. Souvenier Bread Knives?
  9. My new German line knife
  10. Ultimate Steel
  11. Crossing THE Threshold
  12. Another Kanji Help thread
  13. Moritaka
  14. I won a MAC!
  15. Shun Classic 300mm Yanagiba repair..
  16. Which 24 cm Gyuto and 27 cm slicer knife should i buy
  17. Torn between Sakai Yusuke KS clone and Konosuke Funayuki/Gyuto
  18. gyuto Misono 180 mm or .....?
  19. Recommendations: short (120-130mm) petty
  20. need robust paring and utility
  21. KS v Shig
  22. Looking at Gesshins - Feedback Please
  23. Adam Marr's 240mm Custom Integral Western and Saya
  24. What causes the profile of a knife to flatten after multiple sharpenings?
  25. Help with choosing a chopping cleaver
  26. making a saya ?
  27. Are Nenox knives over priced?
  28. Little help
  29. Cutting boards - Lone Star or Boardsmith?
  30. Konosuke HD vs Geshin Ginga
  31. Hiromoto AS Thickness question
  32. The Shun Experiment
  33. The Hook
  34. Knife questions for the semi experts!
  35. Boning chicken legs with a thin, hard knife
  36. Looking for a little cleaver input...
  37. Kikuichi Performance TKC vs. Kikuichi Elite Carbon Gyuto
  38. Carbonext gyuto
  39. Looking for a nakiri
  40. Yoshikane SKD Hammered Gyuto or Kanetsune Sandvic Nickel Damascus Gyuto
  41. Video Project In Progress
  42. Honesuki advice
  43. Newbie survey
  44. 150mm Stainless Petty
  45. How does semi-stainless steel behave
  46. Gengetsu
  47. Question for Salty about Nenohi
  48. looking for 210mm suji/ petty
  49. Saya 1st try
  50. Heiji Gyuto Carbon vs Semi-Stainless
  51. Laser versus non-laser gyuto
  52. Check these babies out!
  53. When is a knife not worth rehandling?
  54. Need Advice on Two Knives - filled out the newbie form too.
  55. Suggested angle
  56. Beginner setup in UK. AKA: What else to buy?
  57. Gesshin Ginga vs Suisin Inox Honyaki
  58. Kono HD or Carbonext?
  59. Tojiro Knives Any good?
  60. Talk about a Class Act
  61. 270 mm suji Mac Pro or Carbonext
  62. What's your basher?
  63. Help in identifying this recent find.
  64. Who's got one of these?
  65. Tips for slicing cured fish?
  66. Need help in choosing a knife)
  67. Help!!!
  68. what are the extra tall gyutos available that are not carbon?
  69. Vintage cleaver rehandle
  70. new yoshikane gyuto at aframes
  71. Gesshin Ginga wa or yo?
  72. Bent or warped nakiri Asai Aogami Super
  73. Cleaning up a Forgecraft - Question
  74. Looking to replace my Hiro AS
  75. Cutting board
  76. Adjusting the balance point on a western
  77. Dechipping my old Sabatier.... and looking for new knife.
  78. Yet another "what gyuto should I buy" thread ;-)
  79. If I Could Get a Mulligan
  80. What Next?
  81. Yanagiba as all-purpose slicer?
  82. Beater/Sleeper knife
  83. J knives history?
  84. Need Help, Coticule's
  85. Brand new member. need your expertise and help. GUSTAV EMIL URN i.d.
  86. Getting a Masamoto KS from Rakuten?
  87. Looking for something thin and hard!
  88. what is AEB-L?
  89. Misono Swedish Steel Suji, should I wait for dragon?
  90. Ordered Shigefusa Kasumi, received Kitaeji???
  91. the Latest from Murry's newsletter
  92. Wa-Petty comparisons: Help please
  93. buying advice, knife for brothers girlfriend
  94. Beginner sharpening kit
  95. Guess That Price!
  96. A different kind of chip repair I'm used too...
  97. Petty opinions please
  98. Deba advice
  99. custom rehandles
  100. A few questions before I put myself in pain. Aritsugu A-Type
  101. Difference between Sabatiers
  102. Making your own glass blanks for edge pro
  103. which kitchen knife should I buy?
  104. Cutting board with or without feet?
  105. Wa-sujihiki rec
  106. 210 Durable Petty/Suji
  107. Does size matter?
  108. Anyone here score this?
  109. Sujihiki... questions
  110. Found a local knife sharpening system
  111. So who copied who?
  112. 270 mm misono swedish suji
  113. JCK Original KAGAYAKI CarboNext 210 Gyuto
  114. Gengetsu or Gesshin ginga?
  115. Sakai takayuki AEB-L?
  116. Thiers-Issard ****elephant knife failure - where to buy replacement
  117. Masamoto HC vs Sweden Series
  118. First knife set
  119. Misconception about Kitchen Knives
  120. extra tall konosuke hd?
  121. i want to build my own cutting board..mahogony?
  122. What's the limit?
  123. Burnt Chestnut handle from JKI + Masamoto KS -brief review and pics
  124. ok, what is wrong with Bolsters? and what is a good starter Gyoto?
  125. Damascus Gyuto or Santoku Gift Advice
  126. The best three knives for a paleo mama
  127. Some advice from the experienced "flippers" among you?
  128. Why can my knife cut paper but not food?
  129. Konosuke HD or Gesshin Ginga?
  130. Magnetic blocks
  131. Help me pick filleting/boning knife
  132. Misono Swedish Steel Hankotsu - Left Handed
  133. Middleton Made Knives?
  134. Diz Grind Shop
  135. Simi noob here, looking for a decent knife.
  136. Migaki & Kasumi
  137. Left handed?
  138. Chef Knife and more, 1st time REAL knife buying, lets going shopping!
  139. A question for lefties
  140. Endorsement of an awesome reclaimed wood magnetic knife bar maker
  141. My First Gyuto
  142. Mizuno Honyaki repolish
  143. Magnetic bar recommendation
  144. intro & questions: first 'true' japanese knife - help needed
  145. Heard of this guy?
  146. Looking for new knives - need suggestions!
  147. Tojiro DP?
  148. Scimitars: Practical or just for show?
  149. NEed advice about Deba knife for sushi bar.
  150. Wusthof Ridge Chef
  151. Custom Maker - Overview
  152. Question on reactivity
  153. Burke cutlery utility knife update?
  154. Culinary Scalpels
  155. What boner?
  156. Shrinking Scales?
  157. Define Normal
  158. Chefsteps knife tips
  159. best stainless
  160. In the market for some high end knives! Need your thoughts!
  161. CCK 1303 Cleaver Handle Upgrade?
  162. Help about sharpening Miyabi 5000S Usuba
  163. deba knives: be honest
  164. Masamoto KS info to pass on
  165. New lefty looking for help on first Japanese knife
  166. Looking for a great suji under 200
  167. Konosuke suji ura?
  168. Leather Knife Case
  169. Masamoto or Kikuichimonji
  170. Is it possible to thin your knife with messing up the finish?
  171. Shipping knives to Japan
  172. Why don't you sit on it !?!?!!?
  173. In scabbard or out?
  174. Warther chef knifes, worth getting to reprofle?? Also their paring knife handle
  175. Blades of the gods......
  176. My First Serious Knife Purchase
  177. gesshin ginga?
  178. Hattori FH vs Gesshin Ginga
  179. New knife time - need suggestions
  180. Interesting in purchasing kitchen knives and I have no idea what to buy
  181. looking for a western handled non stainless 270 sujihiki < 200$
  182. >> Suisin INOX Honyaki vs. Tadatsuna INOX <<
  183. Place to buy Vintage French knives in Paris?
  184. Whats your all time favorite carbon 240mm gyuto?!
  185. How old is my knife
  186. Catcheside Cutlery - Off the Shelf Knives.
  187. Website temporarily down....
  188. tojiro zen
  189. Many questions from a complete newbie
  190. Knife stores in NYC
  191. left handed sujihiks
  192. Looking for first good knife
  193. Is this a good score? vintage sab
  194. Need help Id'ing this deba! And i need some restoration advice
  195. Suisin western hybrid handles
  196. Gesshin ginga versus Suisin Inox Honyaki
  197. Looking for an affordable (semi)SS petty
  198. So the GF wants to use my knives...
  199. Another Kanji ID Needed
  200. 8" Global Chef Knife damaged by coconut
  201. san-mai vs monosteel
  202. Trying to get a Handle on things...
  203. discoloring of onions, blackness
  204. Biggest Issues! Defect/Minor Issue/Character
  205. What?
  206. Thinking of trying a Deba ...
  207. Restorations WIP
  208. what would you do ?
  209. Pronounciations
  210. Flexible Suji
  211. 1095 vs 1084 vs 52100
  212. Kono HD vs HH
  213. Damascus on Ebay
  214. Spanish knives
  215. 210 Petty Users...
  216. Best handle ever?
  217. wa gyuto equivalent of masamoto vg?
  218. Need recommendation on chef knife for mother.
  219. Opinion's - Kuhn Rikon
  220. Tojiro DP wa slicer/suji cutlery and more
  221. OMG Greatest deal ever for a Furi
  222. Unagisaki?
  223. suji vs gyuto
  224. Which handle material and why?
  225. Suji Advice
  226. Another help me find a knife thread !
  227. Gesshin Ginga vs. Sakai Yusuke Ks clone
  228. normal counter height
  229. looking to buy a new gyuto- need advice
  230. I used to be indecisive..
  231. Funayuki
  232. knife shops in Colorado
  233. Sujihiki Thickness
  234. VG10 Steel, Opinions
  235. 210mm tanaka damascus gyuto
  236. Gay Blade?
  237. What are your favorite steels? Carbon and Stainless
  238. any experience with zensho yoshikane v2?
  239. Anyone heading into Chef's armoury tomorrow?
  240. High/Low density chopping boards
  241. Which knife should you buy, mzer?
  242. Revisions to the "What Knife Should You Buy" Questions
  243. How do you round the spine of a knife?
  244. Rustic vs polished
  245. What's this kanji say?
  246. masamoto ks owners!
  247. what would YOU choose.
  248. vintage sabatier elephant T.I. 4 star versus modern sabatier elephant 4 star T.I.
  249. Draft Revised Questionnaire
  250. The Shun Experiment, Part Two