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  1. Best carving knife?
  2. Received my Tojiro DP!
  3. F.Dick Peeling / Tourning Knife
  4. New stuff at EE
  5. I found it finally!
  6. Nenox carving fork?
  7. Rekommendations for knifesmiths in Kobe?
  8. New knife time: Sujihiki
  9. sharpening stone question
  10. OT : Sitram Cybernox
  11. Misono UX10, Hattori HD, or Blazen?
  12. A Look at a Carter Int'l Pro Series
  13. Anyone handled a William Henry
  14. Yet another santoku question, if you will...
  15. What's a good chef knife for baking & pastry?
  16. What is a good steak knife?
  17. can't make up my mind!
  18. Hattori HD without Damascus?
  19. a visit to korin
  20. Need help choosing a Carbon Gyuto
  21. Mac knives UK seller???
  22. Does anyone else sharpen this way?
  23. 18-pc Wusthof, Gourmet Knife Block Set???
  24. JCK sale
  25. Honesuki upgrades?
  26. Suishin Petty First Impression
  27. bored again
  28. Hattori KD Care and Feeding
  29. new Gyuto choice
  30. Cutting board choice
  31. Lefty vs. Righty
  32. Hattori HD 150 Gyuto or Petty???
  33. Best type of knife storage?
  34. Stropping
  35. New Kid In Town
  36. Your advise on my next knife
  37. Adventures in waterstones
  38. Kikuichi tip measurement needed
  39. Sources for Very Fine Stones?
  40. Edgepro vs. Sharpmaker
  41. Honyaki Question
  42. Stone Fixer
  43. Got my Misono UX10 270!
  44. Chinese Polishing Stone
  45. parer choice
  46. Watanabe question
  47. Suisin 300mm Yanagi
  48. First foray: 240mm Kikuichi Carbon Elite
  49. New toys on the way!!!
  50. So here we have the "Partoku" ????
  51. First time buyer and I need some advice
  52. Question about Nenox s-1
  53. Masterpieces in wood and steel
  54. Prefered damascus
  55. Another Newb
  56. Can anyone help me identify this cleaver?
  57. chip on Twin Cermax M66 gyuto
  58. My friend is nuts! KD story
  59. granton (kullen) edge
  60. Early Xmas loot
  61. Stone suggestions
  62. Another toy incoming!
  63. Newbie: "Please spend my money for me?"
  64. Kasumi
  65. Question about Kikuichi Elite Carbon gyuto...
  66. Yet another "Help me buy" question
  67. Usuba Useful for Western Cooking?
  68. zdp-189 vs Cowry X vs VG-10
  69. Converting to Japanese Knives
  70. Water stone recommendation
  71. What angle for "steeling" my new knife?
  72. your opinions, please
  73. Phone # for CutleryandMore.com
  74. I've changed my favorite kitchen knife!
  75. Best sharpener
  76. Usefulness of Honesuki? (another newbie question)
  77. 270 or 300mm sujihiki ?
  78. Recommended knife protectors?
  79. Nenox KD, & other new stuff
  80. My Christmas present...
  81. Suisin "INOX" steel revealed...
  82. wholesale Hattori knives
  83. vintage MAC steak knives?
  84. Edge Pro: Which stones to get?
  85. Another newbie/lurker's first post
  86. Silly cutting board question
  87. Starkemunich Knives
  88. Watanabe Shows Kuroichi Chinese Cleaver
  89. Tip sharpening question
  90. knife for arthritis sufferer
  91. Kiwi knives from Thailand
  92. New knives.
  93. One more newbie
  94. What Stones?
  95. Stone question - should I worry about...
  96. Gift question
  97. Sharp Knife not Sharp?
  98. Blue or White steel ? #1 or #2 ?????????????
  99. Keep those fingers curled!
  100. Hiromoto 270mm Carbon Steel Gyuto (review)
  101. Is it necessary to try to maintain 70/30 bevels?
  102. New Reviews
  103. Question for chefs regarding sanitation
  104. Cutting bar cokies
  105. Thinning the blades - questions
  106. Some sharpening thoughts, hand vs. Edge Pro
  107. New stones
  108. Masahiro Virgin Carbon?
  109. Kikuichi 240MM Gyuto stainless with molybdenum carbon
  110. Knife block
  111. Gravlox
  112. Show us your Carbon
  113. Ideal Yanagi?
  114. New Watanabe Blade Engravings
  115. Reviews
  116. Western Deba for chopping duck chinese style?
  117. Let the Patina begin!
  118. Burr raised on the wrong side of the blade
  119. Best place to buy a magnetic strip?
  120. Rysen makes Hattori/ Hattori makes Rysen?
  121. Watanabe Herb Snips
  122. Watanabe 300mm Sujihiki
  123. Kasumi Diamond Sharpener
  124. Canarian knives
  125. I'm having trouble finding a maple cutting board
  126. Tojiro SD - what's the steel?
  127. C-Dawg: Hirotomo question
  128. reviews: c-dawg edition
  129. A question of choice,whats at hand and in use.
  130. Share your Carters
  131. Is the group above soligen steel ,why the snoobery?
  132. Yup, another spend my money post
  133. JUst got back from E.E.
  134. garde manger
  135. Budget 300 or 330 gyuto?
  136. Hiromoto 600 cleaver, how do I use it?
  137. Smoothing out the rough edges
  138. Changing handles -sounds like fun!
  139. 4000 KIng stone
  140. Opinions on new design (for me)...thanks
  141. only one in existance!
  142. Sharpening single bevels with an EdgePro
  143. fightin words
  144. Sugimoto versus ChanChiKee
  145. Typical "first gyuto" thread.. help?
  146. Sharp!!
  147. New knife
  148. Ittosai Kotetsu Stain Resistant knives
  149. 270 sujhiki grip
  150. Pardon my drool
  151. Any One Have Opinion About Globael Knives?
  152. Watanabe Mioroshi Deba 210mm
  153. Shun...
  154. Question for Watanabe Owners
  155. Hattori HD thinness question
  156. Is it a Hattori forgery?
  157. Gyuto Deba
  158. I need some advice from you cleaver fans
  159. I Don't Get It - Please Forgive My Stupid Questions
  160. Middle Stone Question
  161. Wedding Gift Suggestion
  162. Shigefusa
  163. honesuki sharpening
  164. Naniwa Stone
  165. Hattori or Kershaw Shun
  166. How do you know if you have a GOOD Hattori or not PICS
  167. New handle on things?
  168. Best bet from (gulp) Macy's?
  169. information on Sakon
  170. Murray Carter video sought
  171. My favourite small knife
  172. chocolate
  173. Minsono UX10 Santuko
  174. My recent HATTORI purchase
  175. Revolutionary New Knife
  176. Kumagoro Suminagashi
  177. Fledgling knife freak in need of recommendations
  178. Other carbon steels
  179. can anyone identify this santoku?
  180. places to buy stones???
  181. knife storage
  182. Shapton Stones
  183. New Nenox sujihiki shapes?
  184. News On Shaptons
  185. old french bread knife.
  186. Wa handle
  187. how hard a vegetable is too hard for a Japanese blade?
  188. Tina Nordstrom Knives
  189. Best stone combination
  190. Sharpening and Stropping question
  191. messermeister
  192. Takeda
  193. Sujihiki- Nenox or Ryusen?
  194. Deba Shigefusa or Kansui Kobayashi?
  195. glestain knives?
  196. What to buy in Paris?
  197. Kintaro Ame Pics
  198. Pure Tung Oil for Handles
  199. Some one feeling the heat of JCK
  200. Takeda slowness
  201. My knives
  202. That's it, I want something special
  203. Some quote for lefties from Watanabe
  204. Kershaw Ken Onion Chef's knife?
  205. Masamoto or Aritsugu Honyaki
  206. Some new stuff I saw.
  207. Koki's getting into custom knives
  208. Juergen Schanz German Boning Knife
  209. Hattori KD Handle
  210. Ittosai v. Hattori v. Ryusen
  211. Watanabe vs Takeda
  212. Shapton lapping plate
  213. Kevin Wilkins' Ryback?
  214. salmon knife
  215. Supersteels
  216. Korin Knives
  217. Murray Carter DVD
  218. sophmoritis
  219. Yanagi: Watanabe, Suisin, Ittosai, Aritsugu or Masamoto
  220. I'm dreaming of a yanagi
  221. Someone Please help me order a SUISIN Yanagiba
  222. forced patina on yanagi's?
  223. IS THIS NORMAL Scratches on the back side of Yanagi
  224. Watanabe Mukimono Quick Review
  225. Suisin Inox Honyaki Yanagiba
  226. Stone Fixer
  227. Hattori KD Gyuto - Cowry X steel
  228. Mirror Polishing a blade
  229. National geographic
  230. No stone - what to do?
  231. Questions about Watanabe Yanagi
  232. Anyone ordered from Dick (dick.biz) before?
  233. How do I use ferric acid without doing harm to myself or others?
  234. Watanabe Yanagiba PICS
  235. How are bevel degrees determined?
  236. Reviewing posts from last year
  237. Hattori HD3G Gyuto 150mm
  238. Chef's Knife always the Main Cooking Knife?
  239. ZDP-189 japanese kitchen knives
  240. Pics Of Suisin 330mm Hayate
  241. Nenox damascus HRC 67 info anyone?
  242. info on R-2 powdered steel in Itou Hiroo knives
  243. Hello
  244. honing speed
  245. Ryusen Blazen 270 vs Nenox 285 s-1 Corian Nenox 285mm Sugibiki value proposition
  246. Iron Chef Sakai knife skills - Is a Sugibiki best?
  247. Vci Paper From Brownells???
  248. big usuba
  249. Shigefusa
  250. Haslinger meets Devin Thomas