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The Kitchen Knife - Page 8
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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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    • Threads: 17
    • Posts: 486
  2. Forum Actions:

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    • Threads: 270
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  3. Knife & related product reviews

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

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    • Threads: 129
    • Posts: 2,283
  4. Bringing the past alive

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

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    • Threads: 128
    • Posts: 1,949

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  1. whetstone ,,,,,which one?

    Started by uri007‎, 05-28-2014 07:21 AM
    • Replies: 1
    • Views: 218
    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: 1,055
    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: 272
    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: 330
    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: 361
    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: 1,228
    05-26-2014, 11:54 PM Go to last post
  7. Cleaver

    Started by rami_m‎, 05-21-2014 07:55 AM
    2 Pages
    1 2
    • Replies: 19
    • Views: 965
    05-26-2014, 02:46 PM Go to last post
  8. What is a really good kitchen knife?

    Started by crishy‎, 05-21-2014 10:33 PM
    • Replies: 7
    • Views: 416
    05-26-2014, 02:42 PM Go to last post
  9. 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: 773
    05-26-2014, 02:39 PM Go to last post
  10. Easter Action Shots?

    Started by Salty dog‎, 04-01-2013 07:32 AM
    • Replies: 9
    • Views: 626
    05-26-2014, 02:38 PM Go to last post
  11. Post your Favorite handles

    Started by jgraeff‎, 05-19-2014 10:03 AM
    4 Pages
    1 2 3 ... 4
    • Replies: 30
    • Views: 1,972
    05-26-2014, 02:35 PM Go to last post
  12. dull looking desert iron wood what to do

    Started by matt79‎, 05-04-2014 04:50 AM
    2 Pages
    1 2
    • Replies: 12
    • Views: 841
    05-26-2014, 02:35 PM Go to last post
  13. Stainless Petty recommendations

    Started by rodneyat‎, 05-19-2014 09:56 AM
    2 Pages
    1 2
    • Replies: 19
    • Views: 824
    05-26-2014, 02:33 PM Go to last post
  14. What should my next knife be?

    Started by Aldo Ferrari‎, 05-15-2014 12:27 PM
    3 Pages
    1 2 3
    • Replies: 23
    • Views: 999
    05-26-2014, 12:20 PM Go to last post
  15. takayuki blue #2?

    Started by andre s‎, 03-30-2014 12:28 PM
    3 Pages
    1 2 3
    • Replies: 23
    • Views: 1,345
    05-26-2014, 12:18 PM Go to last post
  16. Inox vs Ginsanko

    Started by Ucmd‎, 05-26-2014 08:26 AM
    • Replies: 6
    • Views: 296
    05-26-2014, 09:57 AM Go to last post
  17. Kitchen knife fora?

    Started by glestain‎, 05-26-2014 12:11 AM
    • Replies: 6
    • Views: 361
    05-26-2014, 02:48 AM Go to last post
  18. Chinese Cleaver (Chuka) Upgrade (Stainless)

    Started by wisew‎, 05-22-2014 10:43 AM
    2 Pages
    1 2
    • Replies: 15
    • Views: 603
    05-24-2014, 05:11 PM Go to last post
  19. What makes a good Usuba?

    Started by Umberto‎, 05-24-2014 03:07 AM
    • Replies: 6
    • Views: 307
    05-24-2014, 02:21 PM Go to last post
  20. Looking for 180 mm stainless petty

    Started by mark76‎, 05-11-2014 09:12 AM
    3 Pages
    1 2 3
    • Replies: 21
    • Views: 1,302
    05-24-2014, 11:44 AM Go to last post
  21. Aritsugu type A steel?

    Started by D3st1n‎, 05-22-2014 02:19 AM
    2 Pages
    1 2
    • Replies: 12
    • Views: 974
    05-24-2014, 07:50 AM Go to last post
    • Replies: 4
    • Views: 411
    05-23-2014, 06:54 AM Go to last post
  22. 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: 698
    05-20-2014, 07:11 AM Go to last post
    • Replies: 2
    • Views: 300
    05-20-2014, 12:57 AM Go to last post
  23. Need help with Yanagiba or Sujihiki, and Length

    Started by lazy112‎, 05-18-2014 10:49 AM
    • Replies: 7
    • Views: 370
    05-19-2014, 10:18 PM Go to last post

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