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Thread: Kitchen Knife Glossary

  1. #61
    Senior Member Benuser's Avatar
    Join Date
    May 2011
    Amstelveen, The Netherlands

  2. #62
    Senior Member
    Join Date
    Apr 2013
    I didn't search this whole thread, so maybe it's been suggested already, but I would suggest adding a definition for workhorse, which, while a somewhat subjective term, does get used a lot on the forum and may be confusing to new users.

  3. #63
    What does it mean for a yanagiba to be "opened"? I tried searching around and cant find any references apart from a small handful of "OMG ITS WAY TOO HARD TO DO YOURSELF" posts but no one actually says what it is.

  4. #64
    Senior Member
    Join Date
    Nov 2013
    Uraoshi sharpening?

  5. #65

    Nice Glossary

    You made some good points .I did a little research on this topic.Thanks for taking the time to discuss this, I feel strongly about it and love learning more on this topic.

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