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  1. R2 steel?
  2. What's the latest Diamond In the Rough?
  3. Has anyone tried one of these?
  4. 720 grit diamond whetstone
  5. Dislexic Homecooks: Untie in Confession!
  6. EdgePro Usage and care questions
  7. hattori is in
  8. Wilfire Cutlery Opinions Sought
  9. Is Gingami 3 ('silver') steel the same as YSS INOX?
  10. Suisin INOX, Japanese versus Western style
  11. Best money no object artificial stone
  12. Determining the grit of an unknown stone.
  13. Gyuto Decision
  14. Western Deba?
  15. Differences in finishes
  16. Leather knife roll and Japanese Knives
  17. stain resistant steel yanagi
  18. Mizuno Hontanren cleaver with exceptionally POOR fitting
  19. Nenox Question
  20. Help Buying Yanagiba
  21. Eric Ripert's Louis Vuitton knife luggage
  22. Waterstone Comparisons
  23. Birthday Present (my knives will thank me)
  24. Mineral Oil Alternatives?
  25. Looking for affordable 150mm (6") Gyuto
  26. Ozuko, Shouboudani Asagi, hardness, scratchy? whcih steel?
  27. Finishing a sanded handle?
  28. norton whetstones
  29. stropping season
  30. Epic fail...
  31. Natural stones in Mexico.... and other stuff.
  32. A category called "picnic knives" and their real world value.
  33. Show us your Patina!!
  34. blue aoto cracked...how?
  35. Sigma Power Select II?
  36. Adventures in Boredom
  37. Mystery Whetstone..please help to ID
  38. Our/Your Hobby Progression
  39. looking for reviews about mizumo tanrenjo
  40. questions about nakiris
  41. Angle of knife strokes...
  42. Is that a 330mm Yanagiba in your roll, or are you just happy to see me?
  43. Where is a great Sushi place in Vegas?
  44. Parer recommendations
  45. Messermeister 12-Inch Ceramic Rod Knife Sharpener whats next?
  46. Blue me away
  47. Experience with Yoshihiro Usuba?
  48. handamerican
  49. Epic fail redux
  50. So a new finding
  51. subs out of nortons
  52. Kanemasa E series petty
  53. Blade oils
  54. Belt sander to flatten yanagi?
  55. Gesshin 1000
  56. messermeister ceramic honer/steel what next?
  57. First attempt at opening a yanagi (or sharpening one for that matter...)
  58. The Takobiki
  59. New here, Misono vs Blazen?
  60. Newbie post sharpening question.
  61. Almost amputation
  62. recommendation and oppinions on wetstones.
  63. seek advise on shigefusa
  64. Best 1K and under stones?
  65. yanagiba & EP (or any jigs)
  66. The idea of innovation.
  67. vg-10 cleaver on ebay
  68. advice before buying
  69. Buying natural stones...
  70. What stones do you actually use?
  71. Flat vs. Convex vs. concave
  72. Burrs and deburring
  73. Knife Wiki
  74. what length gyuto are you using?
  75. How often do you actually use your knives?
  76. chefs knives to go
  77. Need help selecting a 10" chef knife/gyuto.
  78. Wusthof PEtec series
  79. Dimpled to the edge?
  80. Long Petty
  81. chopping with a nakiri
  82. Sakai vs Yoshihiro
  83. Gyuto with flatter profile...
  84. I will visit Sanjyo (Shigefusa,Iwasaki,Yoshid a,Wakui etc)
  85. Any reasons why I should not buy a Masamoto VG Gyuto?
  86. making a stone-fixer
  87. sigma power 120 (whatever version stu sells)
  88. OK, I'm very close to mastering the ULTIMATE knife technique!
  89. "Beater" knives
  90. Matched Set - Gyuto & Petty in CanaryWood
  91. Haslinger Teaser!
  92. Naniwa 10K superstone problem
  93. Asymmetrical edge sharpening
  94. Do I need a Hankotsu?
  95. Carbon doesn't last too long does it?
  96. What is the most durable reasonably priced yanagi? Or, is that not the answer.
  97. trying to learn how to sharp my knives
  98. Questions about my new Shun Elite Chef
  99. what's better swedish or VG10?
  100. Masamoto VG question
  101. Nenox C1 Cleaver -- Two Versions?
  102. Kdx
  103. mini-deba?
  104. How to make a knife :)
  105. Rust spots on carbon?
  106. nenox 1500 stone
  107. What angle do you sharpen at (talking about knife position, not the edge)
  108. fujiwara 270 on da way!
  109. Lazy boy sharpening advice
  110. Carbon vs. stainless vs. Korin vs. fact?
  111. Oooh! Look how cute!
  112. sharpening single bevel for the first time
  113. Hitachi ZDP189 vs. Takefu SG2
  114. Natural Stones
  115. fujiwara is here
  116. I've decided what knife I'm getting...
  117. Minamoto Kanemasa B-series
  118. Hitachi G3 steel... opinions?
  119. jck discounts/coupons?
  120. Edges touching nothing but food?
  121. decisions, decisions, what to do.
  122. 2 month wait is almost over...
  123. Abrasive rods and grits?
  124. Naniwa superstones
  125. flatteners
  126. Shigefusa and his Whetstones
  127. Damascus Gyuto
  128. So fellow chefs, do you let coworkers use your knives?
  129. First set of stones
  130. Confused on some Knife Terminology
  131. Fast finishing stones?
  132. Green brick vs. blue brick
  133. Looks useful
  134. natural stones on eBay
  135. fujiwara patina has started and i like it!
  136. Opinion on a newer steel...
  137. Help! some idiot put my knife in the dishwasher.
  138. How important is a distal taper?
  139. cutting boards
  140. Iwasaki and Jnats (part one)
  141. 300mm sujihiki - Best value?
  142. Stones Advice (part 2)
  143. how to sharpen a nakiri?
  144. Danged Indecision
  145. Richmond Addict - First Impressions
  146. Flattening vs. lapping
  147. Suspected chive shaving
  148. Smelting
  149. Konosuke HD insights from a white#2 whore
  150. Naniwa Snow White 8K
  151. chroma type 301
  152. 120 vs 150 Petty
  153. Advice on honing steel for a Japanese knife
  154. stones vs hones
  155. A New Arrival
  156. Best stain resistant 240mm knife for line work
  157. Microbevels and strops...
  158. schrade/old timer
  159. building a stone set
  160. pics of nee stuff. im so happy i could kiss kc
  161. Hilarious!
  162. Just to Brag
  163. Looking to buy a Forschner knife in Paris -- where to get one?
  164. kanasama 300 sujihiki
  165. i have a new favorite gyuto
  166. 220/1000 norton sub
  167. kanetsune 300 sujihiki
  168. Aritsugu 140 mm petty
  169. Damascus Sujihiki
  170. New End Grain Board Treatment
  171. AEB-L vs MV-H (Masahiro)... same steel?
  172. What happened?
  173. new mu
  174. Shigefusa's Workshop
  175. adjustiong a knife for butchering
  176. Some pics of my Edge Pro J-Nats
  177. What am I doing wrong?
  178. french vs. japanense steel
  179. What exactly is a 'kitchen knife'?
  180. DMTXXc or DMTXc?
  181. Iwasaki and Tamahagane
  182. Chef's Knife For Professional Kitchen
  183. America's Test Kitchen
  184. Sharpening tapered knives
  185. Stablized wood.
  186. Knife for Girlfriend
  187. Hiromoto G3 190 Santoku. Review and picks
  188. Can anyone compare Fujiwara and Carbonext gyuto?
  189. New Video- Angles of Approach
  190. New Video- Uraoshi Sharpening
  191. East Meets West Get-Together June 7, 2011
  192. Tojiro DP Steel
  193. Morphing a Kanemasa 270 mm. gyuto
  194. Masamoto VG vs. Carbonext
  195. Single beveling a gyuto
  196. When is it time to sharpen?
  197. Progress in 3 days (Shigefusa and Yoshikane)
  198. Bent blade
  199. 210 petty/suji recommendations?
  200. Any opinions here regarding this Seki Magoroku?
  201. J M Bullman makes the big time!
  202. Another nooby query
  203. Konosuke ZDP-189
  204. how do you make sure your stone is level?
  205. Knife Rolls/Cases
  206. Any benefits to a kiritsuke-shaped or other cool shaped yanagi?
  207. Knife techniques on a gyuto
  208. washington forge knives
  209. New Wildfire Cutlery Pass Around
  210. Iizuka san Sketch of Boning Knife
  211. Why are knives your passion?
  212. Got Iyoto?
  213. Misono price hike
  214. Can you go over Blue vs White steel again?
  215. advice sharpening yanagiba
  216. Sugimoto #6 question.
  217. Mizuno Blue DX Yanagiba experience?
  218. How are the handles affixed in a usual Japanes Chef's knife?
  219. Swedish steel vs. VG10
  220. best medium stone?
  221. morataka knives
  222. G3 steel in Hiromoto TJ
  223. Kramer original carbon now at SLT
  224. Thinnest gyutou
  225. Shigefusa Hot Forging
  226. Carbon steel gyuto..
  227. Molybdenum-Vanadium patina?
  228. masamoto supply constrained?
  229. what glue do they use in cutting boards?
  230. Devin Thomas Customs
  231. My inexpensive knives thread #2: Ikea
  232. Good book on metallurgy [Knife related]
  233. Myth or reality the 7 degree free hand sharpening
  234. Safety glove recommendation?
  235. Cool video: sharp knives make short work
  236. Just to share something
  237. Inazuma Gekko nakiri
  238. Miyabi 7000MC
  239. yaginashima asagi and natural aoto
  240. naniwa ss 3 and 5 k
  241. New Nakiri
  242. Q@A with Iizuka san
  243. which knife to use?
  244. Funayuki
  245. NYT Article on Knives: The Knife Rack Goes High-End
  246. Ana 1, Ana 2
  247. Looking for a new petty.
  248. Board makers
  249. Stone Cleaning
  250. Heirloom cutting board