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  1. Tojiro the next Shun?
  2. Frozen Food Knife
  3. 1st try at a 350mm slicer
  4. Finishing Stones Poll!
  5. My first solo salmon
  6. Ultimate Edge= Best Knife Bag Ever!
  7. 800/4000 Do I need another stone?
  8. down to two choices: Kumagoro or Takagi (honyaki)
  9. g.sakai mu knives
  10. srs-15 vs sg2
  11. Shapton GS coarse grit?
  12. Asagao-pm
  13. How do you thin your knives?
  14. Allowing Knives to get Really Cold = Problem?
  15. More on Santoku
  16. new toy from Santa Takeshi :D
  17. Suisin pick and mix
  18. New _and old_Gude Bread Knives ... DANG !!
  19. An informal survey of knives, bags, and the cooking profession
  20. Micro-mesh Q
  21. Paraffin oil
  22. odd question?
  23. Kobayashi Deba 210mm!
  24. The big gyutou upgrade.
  25. Alchemist (TC Blades) Custom
  26. Cleaing flatteing stoe/plates
  27. wa-gyuto recomendation thread # 98368346287642984 :D
  28. Best way to remove forced patina?
  29. Kumagoro gyuto 240
  30. No more flat rate international shipping at Korin
  31. Best Pure Stone Flattener
  32. Going to Sakai city: which stainless gyuto from Suisin or Aoki?
  33. Pick stones for me
  34. Not Every Japanese Cook Can Cut
  35. Nenox Sujihiki
  36. Kumagoro gyuto arrived, pics
  37. Masahiro
  38. Takeda Single bevel Yanagi
  39. Slicing Salmon Lox Style - Some Thoughts
  40. Naninwa SS came today
  41. Masamoto VG10 arrived yesterday.
  42. Rediscovering my Glasstones
  43. Masahiro...not a spoon
  44. Spider Cracks in my stones
  45. how should I treat my Ho wood Wa handle
  46. Knives fo Ma' and Pa'
  47. Immediately blunt!
  48. Petty Advice
  49. Straight razors and knives. Any difference in sharpening?
  50. Henkels Miyabi, any thoughts?
  51. sharpening steel
  52. Thoughts on Moritaka Hamano knives?
  53. how about this yamawaku V2
  54. What is the best way to round a spine?
  55. Takeda's Sharpeing Method
  56. Anyone tried Hand American's Diamond Spray?
  57. final sharpening help
  58. stone rig
  59. Before you polish...
  60. New Watanabe
  61. Mineral oil on water stones
  62. 1 stone for everyday sharpening?
  63. The Ichimonji Corporation
  64. Knives Recommendation please
  65. OMG! Tanaka Petty
  66. Takayuki GC wa Gyuto has finally arrived
  67. If you had one question...
  68. Sujihiki or Yanagi/Deba or Honesuki for the 100th time
  69. 6k Arashiyama difficulties
  70. Narrowing down the Gyuto choices.
  71. Advice: Doing Sharpening "In Service" for my Work
  72. Iso opinion on Hiromoto knives
  73. Where to buy stones?
  74. Kanetsugo Pro M or new Kagayaki at JCK
  75. Octagonal or D-shaped for my next Wa handle
  76. Steel Used in Kikuichi Carbon Elite series?
  77. Sandpaper
  78. Fixing a Chipped Deba
  79. Japanese Knife Maintenance
  80. new knifes from Moritaka
  81. Flattening stone problems
  82. Some notes on the 240 vs 270 Wa Gyuto dilemma
  83. So does anybody here use serrated knives?
  84. Maruyoshi Knives?
  85. Kiridashi?
  86. Don't Need No Stinking Stones!
  87. Blood on the stones
  88. ordered a Moritaka
  89. misono lines
  90. SuperHone Aligner Kit?
  91. Grinding a bevel
  92. A little help please
  93. I've got blisters on my fingers
  94. 270 Gyutou: Hattori FH vs. Tadatsuna vs Grand Cheff
  95. problem with jck???
  96. Knife Block?
  97. New Water ?? Stones??
  98. I found a new addition while I was in china town today
  99. Poly boards are the WORST!!!
  100. Your favorite/"go to" gyuto!
  101. I finally pulled the trigger
  102. Kitchen Utility Knife __ Broad Range !!
  103. Tadatsuna sujihiki?
  104. Japanese steel preferences
  105. Chinese cleavers...
  106. Knife advice requested
  107. Fruit Prep
  108. when to flatten?
  109. Full line of Hiromoto damascus knives
  110. Polishing... the whole knife
  111. Konosuke?
  112. Some HD photos of the new cleaver
  113. "New" knives at JCK
  114. How could this happen?
  115. Visit to Korin
  116. Got my Kanetsugu
  117. Honing Rods: Steel vs. Ceramic?
  118. Hattori/Ryusen/Ittosai/Kikuichi/Takahisa et al.
  119. stones stones stones
  120. Help me find my knife
  121. Seki Magoroku
  122. ordered a Kitayama 8k stone
  123. Sharpening Angles -- Japanese & German
  124. ceramic steel for kumagoro
  125. Looking for a project knife.
  126. Need Recommendation for Kitchen Shears
  127. Quick advice on cleaver
  128. Thoughts on using a usuba
  129. Naniwa SS, Chocera, Sigma Power
  130. Questions about Wa handles
  131. Mineral Oil!
  132. kanetsugu Pro-M
  133. Fun Japanese "Swap Meet" Knife Vendor Vid!
  134. Quick question on knife maintenance
  135. Henkels New "Miyabi Series"
  136. Usuba Sharpening Angle?
  137. Next Dumb Question: Cleaning EdgePro Stones?
  138. Shun Bob Kramer knives
  139. Masamoto HC help...
  140. sharpening, cooking, cutting, demos, west coast get togethers,
  141. Quick & Stupid Question
  142. Quick OT ___ Neck Knives __ who uses, how, why?
  143. Konosuke
  144. Tanaka blue #2 270mm suminagashi wa-gyuto
  145. Sabatier-K Carbons are on sale this month.
  146. Suisin ginsanko damascus 270mm kiritsuke
  147. Boning Knife: 80/20 vs. 50/50
  148. Recommend a paring knife
  149. New Handles
  150. What do i get with 90-10.
  151. More Tanaka
  152. SHIMATANI uses charcoal. So what?
  153. natural aoto then...
  154. cleaver eager
  155. Tanaka vs Shimatani
  156. finally got the gyuto I wanted at JWW
  157. Bluewayjapan running 10% sale
  158. Waterstones/Whetstones
  159. HandAmerican Customer Service
  160. DIY Sayas
  161. Beginner gyuto suggestions?
  162. Chosera sets are back
  163. Carbon Wa Gyuto
  164. Interesting web-site
  165. Seki Magoroku
  166. Help me pick a Gyuto?........... with a twist!
  167. two quick beginner questions
  168. Acacia for end-grain cutting board?
  169. Hiromoto/Masamoto
  170. Hattori's unlisted KD
  171. Hirotomo Info
  172. which stone to buy?
  173. Ebi SS or Kitayama?
  174. quick question
  175. Hollow ground/concave gyutos
  176. Still more tanaka...
  177. My God ! Has anyone seen this?
  178. Forged Kitchen Knife
  179. Haha...My knife just came
  180. Is there a bester 500???
  181. An evening with the handlemaker
  182. Yellow Cedar wa handles
  183. Is a steel rod necessary?
  184. Strop Block
  185. "Do you see my cutting ring?"
  186. Very thin, blue steel knives?
  187. blade style recommendation
  188. Serious Downgrading... you might benefit
  189. Travel sharpening kit
  190. I've found my knife !
  191. Dumb Question of the Day: Cleaver Sharpening
  192. saya for masahiro 240mm sujibiki
  193. Help please before I buy my stones.
  194. A strange 'new' one...
  195. Best way to mail a knife?
  196. The thirsty Beston #500
  197. BDL Kinda Question ... but for anyone ..
  198. Fujiwara oil smell
  199. Naguras
  200. Tax Day Sale at Japanese Knife Sharpening
  201. Brief Review of Hand American Borosilicate Honing Rod
  202. yet another lox cutting Q
  203. Saya Pins and Knife Rolls
  204. OK, I give up !
  205. Sexxxxxx
  206. First attempt with wetstones
  207. Must visit inTokyo
  208. Natural Arkansas novaculite whetstones
  209. "Japanese Hand Axe 240mm"
  210. Photoshoot with my Nenox G-Series Petty
  211. Where can I buy Sigma Power stones?
  212. First gyuto
  213. japanese knife polishing ....
  214. My first burr...hahahaha
  215. King 1200-8000 vs 1000-6000
  216. you guys have ruined me; couple questions
  217. Tadatsuna White Steel Gyuto
  218. fastest coursest meanest badest waterstone
  219. Yanagi vs Straight Razor
  220. My first set of sharpening stones
  221. Kitayama 8000 v. EBI 8000 or 10000
  222. Masagane Gyuto on Sale
  223. My first try to sharpen KC way
  224. China
  225. New Tanaka Nakiri -- Good Deal?
  226. Wood mosaic handles tutorial - (High graphic volume)
  227. Honyaki Knives
  228. Anyone try metalmaster's unbranded stones?
  229. 3000 vs 500 dollars knife
  230. Help Identify Steel
  231. Favorite Western handled Gyuto
  232. Shigefusa Knives
  233. Kansui Dojo Petty?
  234. Japanese Knife Maker List
  235. Interesting ebay item.....I guess
  236. Takenoko and Arashiyama are exactly the same stone
  237. Ikkanshi Tadatsuna
  238. A nice thing that happened today
  239. Very proud of you guys and myself !!!
  240. FINALLY I understand slicing tuna!
  241. Sabatier chef-de-chef?
  242. sharpening other people's knives, and things i've been noticing from that :)
  243. Weekend Project
  244. Warping "honyaki" petty
  245. Finally, a 3-5k stone that FEELS GOOD.
  246. Fee's and Friends
  247. looking for a knife
  248. The bad 'ol days or Good stones and flatteners are worth it
  249. sharpening forum member's knife, part 2.
  250. Stone advice