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  1. Welcome Back In The Kitchen!
  2. Usuba - money no object
  3. Usuba - how difficult to learn?
  4. Good steel and BBQ- more fustration
  5. Nenohi
  6. Scissors and shears
  7. Sanding Kit
  8. Olive Oiled Cutting Board
  9. What were your first high performance knife choices?
  10. Resurfacing an Edge Grain
  11. Latest handle work
  12. Cutting Board Ash / Smoked Ash
  13. Iron Chef American Knives
  14. End Grain Cutting Board in Cherry
  15. Dave's board butter on maple Boos block
  16. Ever have a knife?
  17. Steel Looking for Knifemaker
  18. Watanabe Nakiri question
  19. Need Recommendation
  20. Yanagi Recommendation $200 or under
  21. Fujiwara FKH
  22. Make It Your Home Page
  23. JCK Kagayaki Cleaver
  24. Hattori FH or CarboNext or TKC
  25. Mirror Polish on Ginsanko
  26. What knife do your regret selling?
  27. Nikiri configuration
  28. Nakayama Aka-pin review
  29. Masamoto Honyaki Suji First Look
  30. Need a parer
  31. Another one ups the price (Misono)
  32. Sanding belts
  33. konosuke zdp-189 gyuto
  34. Oopsie!
  35. wood stabilizer
  36. My favorite color is BLUE!.............A patina thread.
  37. Look what I just got in the mail.
  38. Cheap stainless Honesuki
  39. Recommend me a new knife, $400 or so budget
  40. Moritaka and Karasu love
  41. Nose on nakiri
  42. Best tool for Stock Removal
  43. Masamoto KS WaGyuto, Mukimono, or Kiritsuke??
  44. Handle convert?
  45. Where can I find specs on a Masamoto KS 240mm wa-gyuto
  46. I Don't Understand this Knife
  47. Tips for Newbies?
  48. The Kramer on E-bay is bogus
  49. Konosuke HD Yo-Gyuto - First Impressions
  50. More Iron Chef America Knives
  51. Rust on Fujiwara fkh
  52. Should the weight of my new handle be taken into account?
  53. Knife construction discussions, part 1: Forged vs. stock removal
  54. Slicer fiasco
  55. HF belt sander on sale
  56. Anyone ever seen Grantons do anything?
  57. Yamawaku 210mm Yanagiba from 330mate_com
  58. Comparable to a DT ITK
  59. Name to put on knife
  60. its more than just a kitchen knife
  61. Handicapped chopping
  62. Thoughts on wide bevel knives?
  63. Lots of metal buildup on the stones?
  64. Satin Finish on Stainless
  65. Need a new line knife...
  66. Question for the knife makers
  67. Why is D2 so toothy?
  68. Why don't they make X knife?
  69. Big Ups to Everyone!
  70. Doi Kiritsuke
  71. Nenox Question
  72. 6AL4V titanium
  73. New (to me) knife store in the hood
  74. Masamoto KK or KS
  75. What keeps you going?
  76. cast dendritic cobalt?
  77. new home
  78. Soon to be my meat chopper
  79. Kanji Refinish Help
  80. World Wide Knife Makers
  81. Watanabee vs.Dishwasher
  82. First(crappy) pic of my first ever knife!
  83. Maguro mioroshi
  84. Can a gyuto be too flat?
  85. Heat treat issue
  86. Knife Progression
  87. Any thoughts on a petty?
  88. Removing wa handles
  89. Is there a difference between a 210mm petty and a 210mm sujihiki?
  90. So Yamashita's website?
  91. what's your most used knife ?
  92. gyuto or suji?
  93. Got a Beatty cleaver -- what amount of restoration is acceptable?
  94. Kanemasa E series
  95. time for another suji
  96. Is polishing stainless a waist of time?
  97. Age hardening of steel
  98. Evercut Knife. Anyone heard of it?
  99. Bob Kramer/henkels
  100. Can anyone identify this petty for me?
  101. Wa handle question
  102. Knife Finishing - Japan
  103. Any experience with this knife?
  104. Cheap misono
  105. The Best Bladesmith in Japan
  106. Konosuke HD vs. Regular
  107. Cpms35vn
  108. yay my new knife :)
  109. DVD Clarification
  110. Maintenance Purchase Help!
  111. Working the New Boner
  112. Japanese chefs NOT using pinch-grip
  113. Stone maintenance ala Carter
  114. The Kitchen Knife as Icon/Art
  115. I will visit Sanjyo (Shigefusa,Iwasaki,Yoshida,Wakui etc)
  116. which japanese knife?
  117. kanetsune.....
  118. How fast will a poly board degrade an edge?
  119. Forging a Deba
  120. Knifemaking - Takefu Knife Village
  121. Kitchen Knife Forums Symbol
  122. What kind of care does a carbon knife with a forced patina require?
  123. Kramer Knife Auction
  124. Now more confused than before....
  125. Haslinger Teaser!
  126. Pierre (Bear) Pass around Petition! (how was that for a little aliteration?)
  127. Fruit Knife
  128. Yoshikane gyutos. how are they?
  129. Hide's Export
  130. New Usuba Arrives
  131. katsuramuki with nakiri vs usuba
  132. Nenox C1 Cleaver -- Two Versions?
  133. New Use for Old (Big) Knives
  134. Zubengforge Tamahagene
  135. Hida Tool Left Handed Yanagiba
  136. What's your favorite 300 mm sujihiki?
  137. well, i just nearly cut off a toe...
  138. Sorta OT
  139. 120 Petty - Help
  140. What is the most important blade characteristic?
  141. What would you recommend to friends?
  142. shun bob kramer meiji bread knife
  143. Don't you hate it when...
  144. Misono Hankotsu
  145. Kids Knife
  146. One you haven't seen yet - Kumagoro bread knife
  147. Replacing my knives
  148. How to learn about different knife brands?
  149. Any Canadians order from yoshihiro cutlery on ebay?
  150. For the money or for the passion?
  151. Rehandling knives
  152. addict?
  153. OT: Whatever happened to the folder idea?
  154. Top 5 affordable White Steel #1 gyutos
  155. Iwasaki and Jnats (part one)
  156. - Artisan Chef Knives -
  157. Antique Japanese knives
  158. Gesshin Hide, Suisin, and Monzaburo goodies
  159. My new knifes
  160. Wa or Yo Handles?
  161. Serrated Knives
  162. Serrated Knives
  163. Short Parer Rec
  164. Kono HD review from a white#2 whore
  165. noob wa handle question
  166. Disinfecting a Wooden Board
  167. Gorgeous cutting board...but who makes it?
  168. Mastersmith designation question...
  169. Finally! My first Japanese knives
  170. Certification
  171. How Do You Like Your Tip?
  172. Dai Honyaki Pare
  173. Western Style J knife
  174. Is Usuba really necessary?
  175. well look at what came in the mail today.
  176. New Tanaka, first blood.
  177. It was a long day, but.......
  178. Michael Symon's cutting board on Cook like an iron chef
  179. Nesmuk?
  180. Stories of Love and Despair?
  181. Damascus Billets
  182. Hattori KD
  183. Moritaka on Rakuten International
  184. Australian members
  185. Modern Steel equivalent to Japanese Tamahagane
  186. Tanaka tastes blood for the second time.
  187. Blade Flex and Sujis
  188. Blue vs white steels
  189. Shigefusa's Workshop
  190. To avoid buyers remorse
  191. Question/Opinion from Salty Dog
  192. Shopping again!!
  193. Kanehiro AS (Hiromoto wa-equivalent)?
  194. Why the Secrecy, Misono?
  195. How do you guys feel about synthetics on a damascus knife?
  196. Mystery stone. Help needed to identify...
  197. Japanese Terms and their Meanings
  198. Zwilling Kramers available for pre-order on SLT
  199. Does any one use a Mukimono or single bev paring?
  200. The Knife of the decade!!
  201. kanji stamp at back of knife...rust?
  202. Gap between blade and ferrule on wa-handles
  203. Opinions on J. Jones knives
  204. Do People Really Need a Watermelon Knife?
  205. $1000 popscicle
  206. Do most Japanese makers eyeball their heat treats??
  207. Vise Advice
  208. Setup show off
  209. Advice on a Deba
  210. how jaded are you?
  211. Identify this yanagi?
  212. Identify this carter?
  213. What is a Kitchen Knife (a legal question)
  214. The perfect profile and geometry for a 120mm?
  215. Wanna Swap?
  216. Iwasaki and Tamahagane
  217. 240mm Sujihiki
  218. Devin's Knives Back in Stock
  219. Henckels, Wusthof, Thiers-Issard or Global as the kitchen knife?
  220. Blazen or Bu Rei Zen - thoughts?
  221. Suggestions for a new member to the lineup?
  222. What would you do with $500 if you had no knives
  223. Finally Finished
  224. Look what I found in the mail today
  225. Progress in 3 days (Shigefusa and Yoshikane)
  226. Damascus pattern
  227. Watanabe knives?
  228. First J-Knife, looking for help/suggestions!
  229. Ittosai / Tosagata ?
  230. New Cleaver on the way
  231. Tomato knife weight test.
  232. Info on the swedish stainless from bluewayjapan?
  233. konosuke zdp189 gyuto
  234. Pride in your knife =
  235. Kikuichi Warikomi Damascus Tsuchime 135 Petty - reviews?
  236. Shigefusa help
  237. Suehiro rika vs. 6k
  238. Fun Suji to try out?
  239. Suien VC Cleaver profile.
  240. Newbie needs some help - going to Japan
  241. Please Help Me Identify This Knife
  242. Testone
  243. Deba No Machi ?
  244. WIP: First Yanagiba Fix
  245. Damascus Bread Knife
  246. Any Experience with Itou R-2?
  247. Has Wusthof missed the boat?
  248. Chinese cleaver storage
  249. KK videos
  250. Identify the Deba