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Forum: The Kitchen Knife

General Kitchen Knife Discussion - Buying, Using, etc

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  1. Find answers to your questions here - The Encyclopedia Britanica of KitchenKnifeForums

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    1. daveb,
    2. stereo.pete,
    3. Erilyn75

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    Forum Statistics:

    • Threads: 19
    • Posts: 608

    Last Post:

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    • Threads: 282
    • Posts: 6,541
  3. Knife & related product reviews

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    1. daveb,
    2. stereo.pete,
    3. Erilyn75

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    Forum Statistics:

    • Threads: 161
    • Posts: 2,647
  4. Bringing the past alive

    Moderators:

    1. daveb,
    2. stereo.pete,
    3. Erilyn75

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    • Threads: 155
    • Posts: 2,364
  1. whetstone ,,,,,which one?

    Started by uri007, 05-28-2014 07:21 AM
    • Replies: 1
    • Views: 458
    05-28-2014, 07:50 AM Go to last post
  2. First Gyutou!

    Started by Chylo, 05-27-2014 05:27 PM
    2 Pages
    1 2
    • Replies: 19
    • Views: 1,485
    05-28-2014, 07:09 AM Go to last post
  3. Suisin IH, how right biased??

    Started by TheDispossessed, 05-27-2014 04:26 PM
    • Replies: 5
    • Views: 395
    05-27-2014, 07:47 PM Go to last post
  4. Uploading pictures

    Started by GodprefersDiesels, 05-22-2014 12:48 AM
    • Replies: 6
    • Views: 514
    05-27-2014, 03:19 AM Go to last post
  5. Can anyone identify these Japanese knives?

    Started by andur, 05-26-2014 04:42 PM
    • Replies: 3
    • Views: 671
    05-27-2014, 02:08 AM Go to last post
  6. I need your honest opinion

    Started by AlexG, 05-23-2014 03:17 PM
    3 Pages
    1 2 3
    • Replies: 20
    • Views: 1,834
    05-26-2014, 11:54 PM Go to last post
  7. What is a really good kitchen knife?

    Started by crishy, 05-21-2014 10:33 PM
    • Replies: 7
    • Views: 631
    05-26-2014, 02:42 PM Go to last post
  8. Question What Japanese kind of knife for cook meat.

    Started by heino, 05-15-2014 12:08 PM
    2 Pages
    1 2
    • Replies: 15
    • Views: 999
    05-26-2014, 02:39 PM Go to last post
  9. Easter Action Shots?

    Started by Salty dog, 04-01-2013 07:32 AM
    • Replies: 9
    • Views: 791
    05-26-2014, 02:38 PM Go to last post
  10. Post your Favorite handles

    Started by jgraeff, 05-19-2014 10:03 AM
    4 Pages
    1 2 3 ... 4
    • Replies: 30
    • Views: 2,476
    05-26-2014, 02:35 PM Go to last post
  11. dull looking desert iron wood what to do

    Started by matt79, 05-04-2014 04:50 AM
    2 Pages
    1 2
    • Replies: 12
    • Views: 1,112
    05-26-2014, 02:35 PM Go to last post
  12. Stainless Petty recommendations

    Started by rodneyat, 05-19-2014 09:56 AM
    2 Pages
    1 2
    • Replies: 19
    • Views: 1,159
    05-26-2014, 02:33 PM Go to last post
  13. What should my next knife be?

    Started by Aldo Ferrari, 05-15-2014 12:27 PM
    3 Pages
    1 2 3
    • Replies: 23
    • Views: 1,397
    05-26-2014, 12:20 PM Go to last post
  14. takayuki blue #2?

    Started by andre s, 03-30-2014 12:28 PM
    3 Pages
    1 2 3
    • Replies: 23
    • Views: 1,747
    05-26-2014, 12:18 PM Go to last post
  15. Inox vs Ginsanko

    Started by Ucmd, 05-26-2014 08:26 AM
    • Replies: 6
    • Views: 508
    05-26-2014, 09:57 AM Go to last post
  16. Kitchen knife fora?

    Started by glestain, 05-26-2014 12:11 AM
    • Replies: 6
    • Views: 564
    05-26-2014, 02:48 AM Go to last post
  17. Chinese Cleaver (Chuka) Upgrade (Stainless)

    Started by wisew, 05-22-2014 10:43 AM
    2 Pages
    1 2
    • Replies: 15
    • Views: 1,130
    05-24-2014, 05:11 PM Go to last post
  18. What makes a good Usuba?

    Started by Umberto, 05-24-2014 03:07 AM
    • Replies: 6
    • Views: 510
    05-24-2014, 02:21 PM Go to last post
  19. Looking for 180 mm stainless petty

    Started by mark76, 05-11-2014 09:12 AM
    3 Pages
    1 2 3
    • Replies: 21
    • Views: 1,812
    05-24-2014, 11:44 AM Go to last post
  20. Aritsugu type A steel?

    Started by D3st1n, 05-22-2014 02:19 AM
    2 Pages
    1 2
    • Replies: 12
    • Views: 1,332
    05-24-2014, 07:50 AM Go to last post
    • Replies: 4
    • Views: 583
    05-23-2014, 06:54 AM Go to last post
  21. Can kitchen knives be "seasoned" like a Wok or Cast Iron Skillet?

    Started by srqbones, 05-18-2014 01:40 AM
    2 Pages
    1 2
    • Replies: 11
    • Views: 1,004
    05-20-2014, 07:11 AM Go to last post
    • Replies: 2
    • Views: 397
    05-20-2014, 12:57 AM Go to last post
  22. Need help with Yanagiba or Sujihiki, and Length

    Started by lazy112, 05-18-2014 10:49 AM
    • Replies: 7
    • Views: 631
    05-19-2014, 10:18 PM Go to last post
  23. First Knife (I bet you guys are tired of this question)

    Started by abagofit, 05-09-2014 02:04 PM
    2 Pages
    1 2
    • Replies: 15
    • Views: 1,197
    05-19-2014, 09:40 PM Go to last post

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