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