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  1. More on Japanese steel
  2. asymmetric bevels
  3. Hello again Fred
  4. Thumbnail, the most important sharpening tool
  5. Global & Sharpmaker Questions
  6. razor edge system
  7. Kikuichi Warikomi Slicer
  8. Morimoto Knives
  9. What happened Fred!
  10. Whet Stone - waterstone
  11. Birthday present
  12. MAC knife with non-stick coating
  13. sharpening stones and a new knife
  14. Cleaning Up Carbon Steel Knife
  15. Some interesting knife related links
  16. Can a cook find happiness in a $20 knife?
  17. Help deciphering Glestain insert pamphlet
  18. New Global models
  19. Fallkniven Owner to Retire.
  20. Iron Chef America premier, identify the knives
  21. AvanteGarde Pro 8" chef knife review
  22. white steel blue steel???
  23. What is a "patina"?
  24. Flat Honing Steels?
  25. misono knives
  26. Sharpening knives (especially Japanese)
  27. Using knives...
  28. watanabe blades
  29. Using a strop...
  30. Sharpening a ceramic knife...
  31. i've finally decided
  32. Knife Sheaths...
  33. Paper or Camelia Oil for Carbon Steel Knives?
  34. Mandolines?
  35. Tojiro Powdered High Speed Tool Steel Series
  36. A good petty knife...
  37. Leonard's mail-order knife sharpening service
  38. New pic on Jck
  39. Review: Mac Pro MTH-80 Gyutou
  40. proper angle on japanese knives
  41. Kershaw wasabi knives
  42. Nenox question
  43. norton whetstones
  44. Watenabe 240 Wa Gyutou
  45. Murray Carter-Knives & DVD
  46. Japanese word of the day
  47. Sharpening Technique
  48. On the construction of Suisin's Suminagashi blades
  49. Watanabe Yanagiba Snakewood handle - first picture
  50. Henckels Twin Cuisine Cutlery
  51. Wa Sujihiki
  52. Big Bertha - Koki's Revenge
  53. Usuba dilema (copied from KF)
  54. Sharpening
  55. True Love
  56. Togidashi - Round One
  57. Finally, what you've all been dying to know!
  58. Changing bevel angle on Shun?
  59. New Japanese knives guide from Suisin
  60. New homecook looking for some insight into knives
  61. convex grind
  62. watanabe santuko
  63. Togidashi
  64. Nenox S-1/Nenox G
  65. Which santoku?
  66. Yanagi or Sujihiki
  67. Suisin videos...
  68. New Handles
  69. Best Wagyuto Survey
  70. How to sharpen a chef's knife
  71. Took the plunge on two more waterstones...
  72. New participants?
  73. New Forging Technologies
  74. Review of the new "powder steel" Tojiro gyuto
  75. handle replacement
  76. Chen Kenichi's large chinese cleaver grip
  77. the thinnest blades?
  78. Is there a Fred in the house?
  79. Some thoughts on using a yanagi...
  80. Stainless Steel Primer
  81. List of high end chinese cleavers, Help! (from KF)
  82. Meal choice?
  83. Hitachi history
  84. Review of the Watanabe Kuroichi Cai Dao
  85. A nice find.
  86. Interesting knives: Tojiro Supreme? (copy from KF)
  87. New knives for slightly "disabled" homecook
  88. kasumi knives
  89. Knife Skills
  90. Natural Waterstone Info.
  91. Glossary of Japanese Cutlery Terms.
  92. looking for a Yanagi, recommendations?
  93. Sharpening Honesuki question?
  94. That green stuff
  95. A petty for your thoughts (sorry about that one)
  96. Another Yanagiba question
  97. knifemaking......
  98. sharp spines
  99. Two world beauties from Suisin
  100. cheap sharpening trick
  101. Kershaw 7700
  102. Some new knives, pictures
  103. Suisin custom funayuki deba first Impressions
  104. Hattori HD or Tojiro Powdered Steel - On the fence
  105. To bezel or not to bevel... that is the question!
  106. A post on knife photography and large light source
  107. "Update" Alum. Oxide Combo Sharp. Stone Review...
  108. Messermeister Merdien Elite
  109. American made Chinese Vegetable Cleavers?
  110. Tojiro DP Santoku and Petty arrived today!
  111. Kitchen Shears - Cutlery of a Different Stripe
  112. sharpening question
  113. New Tendencies in German Cutlery
  114. Kellam K-Line Kitchen Knives?
  115. Tosagata Deba Hocho
  116. Misono or MAC paring?
  117. To Burr Or Not To Burr?
  118. Decisions, decisions....
  119. damascus steel
  120. White -vs-Blue
  121. New Watanabe Sujihiki Just Arrived
  122. kintaro-ame steel
  123. Making a Japanese handle
  124. Shopping for knives...
  125. Powdered steel
  126. 1lb. of knife
  127. End grain and edge retention.
  128. Hirotomo Aoko Kasumi
  129. Tojiro DP Wood handle Santuko new/more
  130. Tichbourne K6 - A Review
  131. F.Dick Parer
  132. Ceramic sharpening rods
  133. KAI knives really have Rc 65?
  134. Takeda Hamono Menkiribocho, from KF
  135. picnic knife
  136. Family Photo
  137. Unique handle design
  138. Discourse on why I love Chinese Cleavers
  139. good choice?
  140. Tools
  141. Any knife blocks to recommend for lots of gyutos?
  142. Natural Water Stones
  143. Should chef knives have kullens?
  144. What to do with old knives?
  145. Going to see what all this Cleaver ruckus is about
  146. chinese cleavers
  147. Review of the Awase Toishi Natural Finishing Stone
  148. "Dishing"
  149. japanese terms.....
  150. another cleaver question
  151. DIY: A Sharpening "Kit"...
  152. The ultimate watermelon knife
  153. DIY: Quick/cheap Stone Lapping...
  154. Knives For Home Use
  155. Mac's
  156. Tojiro Powdered High Speed DP vs. Sweden Steel DP
  157. dojo blue steel & ink pattern knives
  158. a new knife!!!!
  159. Honing steel
  160. blue steel......
  161. Three (and only three) Knives
  162. Question about touching up new knives.
  163. American knives
  164. Edge testing...
  165. Hiromoto Blue Steel Core Chef's Knife
  166. Glossary of Japanese Cutlery Terms
  167. Masahiro: where's the love?
  168. Tojiros
  169. new tojiros
  170. William Henry carbon fiber paring knife
  171. gyoto.....
  172. books.......
  173. Help on new paring knife.
  174. New MAC Yodeba?
  175. Review of the Nenox S1 240mm Gyuto
  176. Kershaw paring knife review
  177. Watanabe long Petty Knife First Impression
  178. FF Arsenal
  179. Help the newcomer..
  180. Hello everyone from a new member!
  181. Belgian Stone called Coticule
  182. Benriner
  183. carbon steel
  184. honesuki
  185. Blazen Knives
  186. Knifes for Sushi Work?
  187. Knives collection group picture
  188. Pronunciation?
  189. Messermeister Factory Open House April 22/23
  190. Takefu wa-gyuto, Suisin Funayuki and Shun deba...
  191. Watanabe Pictures
  192. Chef's Knife and Yanagi Length
  193. Mystery Masamoto Sujihiki - a short review
  194. Boning knife?
  195. tell me i don't need a cleaver!
  196. Michel Bras knives coming in Sept. to the U.S.
  197. watanabe knife.......
  198. New Handle
  199. What kind of knife would you like Suisin to make
  200. Artichoke Knife
  201. Knife Picture Update
  202. Shun Pro 210mm Deba - Delivered!
  203. Chroma knives?
  204. Next Purchase Input
  205. Seikon Dojo Kurouchi Initial Impression
  206. new nenox offerings
  207. Viking Knives
  208. What's on your wish list?
  209. It's a bird, It's a plane, It's SUPER CLEAVER!!!
  210. Laguiole Knives
  211. An American Gyuto
  212. Slicer
  213. 10'' Takohiki, Sushi Tokyo
  214. Shorter is better - A review of the Mac Parer
  215. Deba recommendation?
  216. Suisin knives
  217. new to sharpening, which stones?
  218. Why cheap knives are bad
  219. misono sweeden steel series
  220. Unlikely sharpening tool
  221. New Misono UX10, question.
  222. knife storage
  223. Sharpening Cowry X
  224. Kneeknocks, I found a 2" Japanese parer....
  225. Finally Decent Steak Knives
  226. Nakiri or Chinese Cleaver?
  227. Chinese Nakkiri
  228. Patio Parer?
  229. Murray Carter sharpening DVD information
  230. Scissors anyone?
  231. Stone question?
  232. RYUSEN - fyi
  233. I'm Hooked
  234. Straight from Japan
  235. Shapton Pro 1000 and ...
  236. Shapton Compact Lapping System? Worth the money?
  237. Review of the Takahisa Suien chinese cleaver
  238. Show me your wa's
  239. Edge Pro tips
  240. Another Edge Pro Question: Apex or Pro?
  241. Sharpening mandolin blades
  242. tojiros
  243. Squelching Rumors - Shapton Pro Series Stones
  244. My first knife review!
  245. Masahiro M3 back from vacation in Hawaii
  246. Miroshi Deba
  247. Large Bamboo Board
  248. Murray Carter wa-gyutou pics. review to follow
  249. cheap boning knives
  250. Cutlery in LA?