View Full Version : The Kitchen Knife

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