PDA

View Full Version : Kitchen Knife Knowledge



  1. Interactive Knife Steel Composition Chart
  2. Japanese Kitchen Knife Types & Styles
  3. Japanese Kitchen Knife Terminology
  4. Japanese Knife Parts - Pronunciation
  5. Kitchen Knife Glossary
  6. Android Steel Chart 2.1 published
  7. Primary/Secondary Bevel Discrepancy
  8. Audio added to Japanese kitchen knife types Db
  9. Discourse on why I love Chinese Cleavers re-post
  10. Knife Steel Chart for iphones
  11. The 'kanji' on our knives
  12. kanji
  13. cleaver tracings
  14. Japanese knife lexicon for searching Rakuten, Ebay.jp, etc.
  15. Bread Knife Patterns
  16. What is retained austenite? How does martensite form?
  17. Japanese Knife Anatomy & Terminology Illustrated
  18. Three Gyuto Profiles
  19. Japanese Handle Styles
  20. Initial Sharpening questions
  21. Old knife - wondering about use
  22. Wiki?
  23. Help identify this blade construction
  24. Help my Masahiro hunt!
  25. Shigefusa "Brands"
  26. questions about handle woods
  27. Finger divot in Choil- Name is?
  28. Blade Heavy (thick at spine) slicer?
  29. Anybody read Kanji?
  30. Kurouchi Kato Choil Shot
  31. Engraving on Japanese kitchen knives?
  32. Are all Japanese knives made from harder steel?
  33. Japanese wa-handle woods
  34. Signiture ID.
  35. "traditional" japanese knives
  36. Kato Hunter
  37. Kato Worhkorse core steel?
  38. no love for the knife
  39. Help identifying a knife
  40. shigefusa knife is dead!
  41. I thought VG-10 is stainless... o_O