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  1. Went to Mr. Sugai's Sharpening Workshop at Korin
  2. custom saya's or sheaths?
  3. Bloodless knife wash and dry
  4. Brain hurts, had to show this
  5. Best example of a Doi available today?
  6. Natural stones and the hardening effect.
  7. Stupid thought of stupid coarse stones
  8. Just wondering?
  9. Why does everyone love Korin Trading?
  10. Damascus?
  11. Diamond Plates: translation help please
  12. hen an rooster
  13. Kanji Help..slightly off topic Tamahagane?
  14. Best Wa handle knives, opinions wanted.
  15. What the mailman bringeth - A KD!
  16. Misono ux10 sharpness
  17. maguro scales and chips?
  18. Sink Bridge - recommend or avoid?
  19. Forschner steel?
  20. Hattori KD's available...
  21. I wonder if this is legit?
  22. New Nenox limited edition petty knives at Korin
  23. Ceramic knives
  24. Truly need all of ur advice here.. I'm facing a crisis of my culinary life now..
  25. Please help me choose
  26. Global GF-31 Boning Knife?
  27. Chisel edge sharpening on an EdgePro Apex
  28. Hiromoto AS 240 Wa Gyuto - Custom Run?
  29. Mario Batali - Misono Swedish carbon
  30. Linde A powder
  31. Stainless Or Carbon?
  32. Just One Knife...
  33. Japanese Knife skills, breathtaking!
  34. Looking for first carbon
  35. Shaving for stirfry
  36. Flattening Question
  37. Bent Hirmoto AS Petty
  38. OT Record tuna
  39. shigefusa wa gyuto
  40. Butchery kit for poultry and fish
  41. Honyaki
  42. ordered a couple stones
  43. Aoki/Takayuki "sandwich" knife
  44. tadatsuna vs la brea bakery baguettes
  45. At what point does a Gyoto stop being a Gyoto?
  46. Chicken fabrication
  47. Sharpest Steel?
  48. 300mm too large?
  49. What's an example of "True Damascus"?
  50. Knife Maker
  51. What are old and used Honyaki worth?
  52. white vs blue for Deba
  53. Your burriest stones
  54. Gyuto/Santoku AEB-L: Nearly Finished
  55. Yanagi Choil Polishing/Smoothing
  56. I have been good 1st knife in a year
  57. Now That's FAST
  58. King 1k/6k soak time
  59. Polishing
  60. do I need a yanagiba?
  61. Interactive Knife Steel Chart 2.0
  62. Forschner Unter Alles
  63. Moritaka
  64. Thinest Wa Gyuto
  65. Real Tamahagane Kitchen Cutlery?
  66. Sharpened first trad. blade / stone question
  67. Somthing extra.....
  68. Fixer upper?
  69. Shigemori sujibiki Sujihiki meat slicer 240mm
  70. The edgecurve; how important?
  71. Knife polishing with natural stones
  72. Sharpening Tip Video - Anyone?
  73. Bester 1200 arrives
  74. Broke down and bought my first carbon
  75. Stone storage
  76. Masamoto HC....is it worth it?
  77. Sow's Ears versus Silk Purses IV
  78. Cleaning ceramic
  79. New addiction
  80. Moritaka Gyuto Arrived
  81. Shigefusa Kurouchi Nakiri
  82. Japane-blades.com
  83. First Sharpening Session
  84. Compare and contrast- Synthetic vs. Natural Aoto
  85. Beston 500, Bester 1000 and ... ??
  86. Hiromoto Shiroko 240mm gyuto
  87. Carbon vs Stainless
  88. Shigefusa Gyuto Lengths--
  89. Additions to Shun Classic Knife set, Please, for a Newb.
  90. Getting a handle on handles: Wa vs. Western Gyuto
  91. I got a new Masakane
  92. Not a week goes by that I don't end up gouging my bank account...
  93. Battle White vs Blue
  94. Takaji Honyaki Gyuto - Impressions?
  95. Great overall introduction to sharpening
  96. new knife new yanagi Honyaki
  97. No Reservations
  98. Wider bevel on tojiro dp gyuto?
  99. And, it starts slowly...
  100. Fish Fabrication with Japanese knives
  101. ichimonji wcti wa-gyuto
  102. Warped Deba
  103. Does anyone on this forum own a Cutlers Green Stone?
  104. Knife Sharpening Article in Todays WSJ
  105. Anyone use Sugimoto?
  106. Wrought Iron...
  107. Mounting the DMT XXC
  108. Another Kanji/Knife ID question
  109. Budget Cutting Board
  110. can you help me identify this knife please??
  111. deba sharpening?
  112. stropping by tissue paper , illusion or real deal ?
  113. to steel or not to steel
  114. Sharpening scalloped edges
  115. Newbie first post! Global or Shun? Sharpening steel?
  116. Why is there so much neg about Shun Pro?
  117. EdgePro Aftermarket Stones--
  118. First traditional japanese knives set
  119. Please help with steak knives...
  120. Sharpening pressure
  121. which kind of knife can replace the electrical slicer for cutting the Salami sausage
  122. need advice on what knife to buy
  123. New Knife Warped - What Gives?
  124. A package came for me today
  125. king stone pic
  126. Asking for some advice on Edge Pro purchase:
  127. Flying overseas with Knives?
  128. hfi - 5005 steel toleido spain
  129. What portion of your income goes towards knives? My credit card bills just arrived...
  130. Inox=AEB-L
  131. Help me choose a budget Santoku
  132. the best sharpening master in hong kong
  133. Slicer or bread knife for my use?
  134. My New Funayuki
  135. Tanaka 300mm yanagiba received bent? pics
  136. Look at this mess
  137. Best visual/test confirmation of sharpness
  138. Check out the latest I was asked to sharpen...
  139. Suehiro.. are they for me?
  140. Planning to buy a Usuba...
  141. Knife Handles
  142. 180 Gyuto for a utility knife ??
  143. First sharpening session with Edge Pro Apex...
  144. Please Help with Kanji/ Knife ID
  145. Inotada
  146. Enough variety of stones?
  147. aframes shipping
  148. Honyakis
  149. Going to aritsugu - what to get
  150. New carbon on the way
  151. D or Octagon preference?
  152. Ikkanshi Tadatsuna YSS INOX with western handle or traditional octagonal handle
  153. The Chimera of Equipment Overcoming lack of Skill
  154. Sakai White Steel WA 240mm gyuto
  155. SS10K, Chocera 10K or JKS 10K?
  156. 300mm suji for breaking down fish
  157. How Long Does a Good Knife Last?
  158. Looking for two things
  159. Starter/Budget Deba: Pls help me choose
  160. Want Shorogami Gyuto or Suji?
  161. Post Office just called.........
  162. How Do I Sharpen This?
  163. Overpriced much?
  164. what is the name of this stone?
  165. Tojiro DP-A1: what exactly am i going to be getting?
  166. Looking for advice
  167. High Quality Carbon and Stainless
  168. Damascus - how the pattern affects the price
  169. Zubeng Forge Custom Gyuto
  170. Takeda's Sister
  171. Where did this thread go?
  172. Looks like the last 45 days of threads are gone...
  173. Current Wish List--
  174. lost last post
  175. OK which one would you pick and why?
  176. I will take this opportunity....
  177. Unintended Consequences as Serendipity
  178. Whew! That was traumatic!
  179. Appropriate edge touchup
  180. Masamoto HC 240mm Gyuto Review
  181. Basic knife photography tips?
  182. One knife only...
  183. Now Kanetsune's got a new line of affordable d-handled tsuchime kitchen knives
  184. Tippet's decent score
  185. Check Out This Deal...
  186. a familiar question, that has been asked ad nauseum
  187. Aoki 270mm Wa Gyuto
  188. Zubeng Forge Traditional Gyuto 240mm
  189. Replacement Masamoto carbon suji arrived today
  190. Hattori FH handles
  191. So sexy that I had to share: DevinT creation
  192. Stainless Sabatier, Y or N?
  193. Shapton GlassStone #16000: initial impressions
  194. Seki Ryu SCORE!
  195. Kae Sa Lak
  196. Grit contamination?
  197. Steel Report
  198. girlfriends knife
  199. 3:33 pm in China
  200. Cobalt alloy clad 13 chrome stainless steel = ?
  201. Coarse stone.
  202. Devin thomas vs hattori KD Knives
  203. Kramer vid
  204. Posting pictures
  205. Is it me the stone or both
  206. Ittosai and Hattori HD...same knife?
  207. Mark and Hoss are selling the 240mm gyuto you need...
  208. What exactly is a petty used for?
  209. 'Peace Come'?
  210. New West Knife Works
  211. Can you justify buying a new cutting board when you already have a perfectly good one
  212. removing scratches on the side of the blade
  213. A Sujihiki in the making.
  214. Need help choosing my 2nd stone
  215. Peacock Flattening Stone
  216. Is Mr. Doi done?
  217. USUBA Experts, Please Respond
  218. Steelex Waterstones any good?
  219. Handle measurments.
  220. How long from Japan to USA using Economy Air SAL Small Packet
  221. So who would be down for a sharpening Olympics....
  222. First freehand sharpening attempt
  223. So who uses a holder/stand for their Shapton GS stones?
  224. Do Shapton GS play well with others?
  225. Knife rolls and edge guards
  226. New mr Itou's @ JCK
  227. Need help choosing my 2nd stone revised
  228. Naniwa Omura 150
  229. polishing the blade?
  230. How to sharpen- tutorial, detailed explanations?
  231. This is pretty cool!
  232. Henckels Zwilling Miyabi 5000S
  233. kotobuki
  234. Mass market knives in Japan
  235. Okudo Suita
  236. Favour from U.S. FF member?
  237. Greetings from Sakai Japan
  238. Boning knife for large animals?
  239. Mr. Itou and Mr. Tanaka opinions
  240. big fish bones - more tooth or more polish?
  241. Need advice on maintaining Shun blade
  242. What size knife to choose?
  243. Just received my Bester 1200!!!
  244. Aritsugu steel info? (Rottman)
  245. #1000 grit "ARASHIYAMA"?
  246. Soup kitchen knife strategy
  247. Video of grinding a Nakiri blade
  248. Homemade Board wax
  249. The basic starter gyuto
  250. EdgePro Stones