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  1. Welcome Back In The Kitchen!
  2. Sharpening Tiny Knives
  3. Takenodo Nagura
  4. Usuba - money no object
  5. Usuba - how difficult to learn?
  6. Stropping with pastes and sprays
  7. Good steel and BBQ- more fustration
  8. What stone line up are you using these days?
  9. Nenohi
  10. Ultimate Edge Deluxe
  11. Scissors and shears
  12. Sanding Kit
  13. Olive Oiled Cutting Board
  14. What were your first high performance knife choices?
  15. Always start at 500 to get to 5000
  16. Resurfacing an Edge Grain
  17. Diamond and CrO2 sprays?
  18. Latest handle work
  19. Naniwa SS 10K vs. Chosera 10K
  20. Cutting Board Ash / Smoked Ash
  21. Iron Chef American Knives
  22. End Grain Cutting Board in Cherry
  23. How do you sharpen your microbevel?
  24. Dave's board butter on maple Boos block
  25. Ever have a knife?
  26. I'm now ready for DM's beginner's sharpening school
  27. Re-etching / maintaining Damascus.
  28. looking for permasoakers
  29. All you Stoners out there...
  30. What's it going to take for me to be able to push cut a tomato?
  31. Steel Looking for Knifemaker
  32. CCK 1303 - Remove the Lacquer?
  33. Watanabe Nakiri question
  34. Need Recommendation
  35. Yanagi Recommendation $200 or under
  36. Sharpening French Mandoline
  37. Fujiwara FKH
  38. Make It Your Home Page
  39. JCK Kagayaki Cleaver
  40. Hattori FH or CarboNext or TKC
  41. Atoma Plates??????
  42. Sharpening a Nakiri
  43. Mirror Polish on Ginsanko
  44. What knife do your regret selling?
  45. Nikiri configuration
  46. DMT mini-sharp as naguras?
  47. Edge Pro Stones
  48. Nakayama Aka-pin review
  49. Masamoto Honyaki Suji First Look
  50. Need a parer
  51. Another one ups the price (Misono)
  52. Sanding belts
  53. konosuke zdp-189 gyuto
  54. Oopsie!
  55. wood stabilizer
  56. My favorite color is BLUE!.............A patina thread.
  57. Micro Bevel on Shigefusa Muki
  58. DMT XXC too coarse for flattening Naniwa SS 10k?
  59. Look what I just got in the mail.
  60. Cheap stainless Honesuki
  61. Recommend me a new knife, $400 or so budget
  62. Moritaka and Karasu love
  63. Nose on nakiri
  64. Best tool for Stock Removal
  65. Thoughts on Diamond Machining Technology ceramic honing rods?
  66. Bad Honing Technique
  67. Masamoto KS WaGyuto, Mukimono, or Kiritsuke??
  68. Handle convert?
  69. Best way to even out a blade.
  70. JNAT review - Karasu rock
  71. Cherry tomato and Naturals
  72. Where can I find specs on a Masamoto KS 240mm wa-gyuto
  73. Got Sharpening Questions?
  74. I Don't Understand this Knife
  75. Tips for Newbies?
  76. The Kramer on E-bay is bogus
  77. Konosuke HD Yo-Gyuto - First Impressions
  78. More Iron Chef America Knives
  79. I need something at 1 micron
  80. Rust on Fujiwara fkh
  81. Sharpening Tojiro Honesuki
  82. Should the weight of my new handle be taken into account?
  83. Knife construction discussions, part 1: Forged vs. stock removal
  84. Re-finishing blade
  85. Slicer fiasco
  86. Materials for stropping paired with compounds
  87. HF belt sander on sale
  88. Anyone ever seen Grantons do anything?
  89. Material for strop backing
  90. Making Natural Stones
  91. Yamawaku 210mm Yanagiba from 330mate_com
  92. Comparable to a DT ITK
  93. Name to put on knife
  94. Suehiro Rika 5000x WaterStone w/base
  95. its more than just a kitchen knife
  96. portable sharpening rig ideas?
  97. Handicapped chopping
  98. Thoughts on wide bevel knives?
  99. What makes japanese water stones great?
  100. Total polishing of Suji
  101. Deba Sharpening
  102. Kitaeji Polishing
  103. Lots of metal buildup on the stones?
  104. How do you deal with the ura?
  105. Satin Finish on Stainless
  106. Need a new line knife...
  107. Question for the knife makers
  108. Natural stone size
  109. Micro-Meshing
  110. Why is D2 so toothy?
  111. Why don't they make X knife?
  112. Big Ups to Everyone!
  113. Doi Kiritsuke
  114. Nenox Question
  115. My new stone :)
  116. 6AL4V titanium
  117. New (to me) knife store in the hood
  118. Jigs vs Freehand
  119. Masamoto KK or KS
  120. What keeps you going?
  121. cast dendritic cobalt?
  122. new home
  123. Soon to be my meat chopper
  124. Kanji Refinish Help
  125. World Wide Knife Makers
  126. Re-etching
  127. Watanabee vs.Dishwasher
  128. First(crappy) pic of my first ever knife!
  129. Maguro mioroshi
  130. Can a gyuto be too flat?
  131. Sharpening a Blazen 240...
  132. Heat treat issue
  133. Knife Progression
  134. Any thoughts on a petty?
  135. Hiromoto AS sharpening
  136. Removing wa handles
  137. Is there a difference between a 210mm petty and a 210mm sujihiki?
  138. So Yamashita's website?
  139. what's your most used knife ?
  140. Would there be a good reason to buy a DMT 8C?
  141. gyuto or suji?
  142. Got a Beatty cleaver -- what amount of restoration is acceptable?
  143. Kanemasa E series
  144. time for another suji
  145. Is polishing stainless a waist of time?
  146. Age hardening of steel
  147. Evercut Knife. Anyone heard of it?
  148. One Guy, Three Stones
  149. Bob Kramer/henkels
  150. Can anyone identify this petty for me?
  151. Wa handle question
  152. Knife Finishing - Japan
  153. Any experience with this knife?
  154. Cheap misono
  155. The Best Bladesmith in Japan
  156. Anyone have experience with this Epicedge natural aoto?
  157. Konosuke HD vs. Regular
  158. Knife too sharp?
  159. Cpms35vn
  160. yay my new knife :)
  161. DVD Clarification
  162. Maintenance Purchase Help!
  163. Working the New Boner
  164. Japanese chefs NOT using pinch-grip
  165. Can anyone help identify this combination stone?
  166. Stone maintenance ala Carter
  167. The Kitchen Knife as Icon/Art
  168. Stone soaking container
  169. I will visit Sanjyo (Shigefusa,Iwasaki,Yoshida,Wakui etc)
  170. Pressure while sharpening
  171. which japanese knife?
  172. Initial impressions of Gesshin 400, 2000 and 5000
  173. kanetsune.....
  174. How fast will a poly board degrade an edge?
  175. Forging a Deba
  176. Knifemaking - Takefu Knife Village
  177. Kitchen Knife Forums Symbol
  178. What kind of care does a carbon knife with a forced patina require?
  179. Kramer Knife Auction
  180. Now more confused than before....
  181. Haslinger Teaser!
  182. amakusa stone wheel
  183. Pierre (Bear) Pass around Petition! (how was that for a little aliteration?)
  184. Fruit Knife
  185. Yoshikane gyutos. how are they?
  186. Hide's Export
  187. trying to learn how to sharp
  188. New Usuba Arrives
  189. katsuramuki with nakiri vs usuba
  190. Nenox C1 Cleaver -- Two Versions?
  191. New Use for Old (Big) Knives
  192. Please explain advanced deburring - detection of subtle burrs and how to get rid of them
  193. Zubengforge Tamahagene
  194. Hida Tool Left Handed Yanagiba
  195. What's your favorite 300 mm sujihiki?
  196. well, i just nearly cut off a toe...
  197. Sorta OT
  198. 120 Petty - Help
  199. What is the most important blade characteristic?
  200. What would you recommend to friends?
  201. having a heck of a time sharpening my Hiromoto AS Santoku
  202. shun bob kramer meiji bread knife
  203. Don't you hate it when...
  204. Misono Hankotsu
  205. Kids Knife
  206. Chosera 5k
  207. One you haven't seen yet - Kumagoro bread knife
  208. confedence in my sharpening skills
  209. Whetstones Shigefusa uses
  210. Replacing my knives
  211. How to learn about different knife brands?
  212. Any Canadians order from yoshihiro cutlery on ebay?
  213. For the money or for the passion?
  214. Rehandling knives
  215. addict?
  216. OT: Whatever happened to the folder idea?
  217. On Flattening Bevels
  218. Top 5 affordable White Steel #1 gyutos
  219. Iwasaki and Jnats (part one)
  220. - Artisan Chef Knives -
  221. Antique Japanese knives
  222. Edge Pro - Professional Model
  223. Gesshin Hide, Suisin, and Monzaburo goodies
  224. My new knifes
  225. Wa or Yo Handles?
  226. Serrated Knives
  227. Serrated Knives
  228. Short Parer Rec
  229. Kono HD review from a white#2 whore
  230. Metal Masters 10k stone
  231. Stone repair
  232. noob wa handle question
  233. Disinfecting a Wooden Board
  234. Gorgeous cutting board...but who makes it?
  235. Mastersmith designation question...
  236. Finally! My first Japanese knives
  237. Certification
  238. How Do You Like Your Tip?
  239. Rounding the spine/choil on a Takeda?
  240. Dai Honyaki Pare
  241. Western Style J knife
  242. Straightening Block/Stick
  243. Is Usuba really necessary?
  244. Got a new stone to play with, Atagoyama Kiita
  245. Iyoto 伊予砥 VS Bester 1000
  246. well look at what came in the mail today.
  247. New Sharpening Station
  248. New Tanaka, first blood.
  249. It was a long day, but.......
  250. Michael Symon's cutting board on Cook like an iron chef