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Thread	Last Post	Replies	Views
noob knife question started by thatsmell (2/10/12 at 7:43am)	Yes, but... CT is one of the easiest places to get facts as... Today at 3:40 pm by boar_d_laze	24	258
210 mm gyuto, gift to me for $250 budget. Need rec started by martinc (1/28/12 at 10:53pm)	A note on the Konsuke. It seems to have lost a bit of the... Today at 1:39 pm by martinc	22	297
chroma 301 started by tejas1821 (Yesterday at 8:09 pm)	I'm a private chef in Atlanta and purchased a 10" Chroma 301... Yesterday at 8:09 pm by tejas1821	0	28
the right knife for me started by graemedaly (1/24/12 at 3:58pm)	Lighter and thinner -- just about any Japanese gyuto. It... Yesterday at 8:23 am by boar_d_laze	5	118
Knife length 240 or 270mm? started by X86BSD (2/9/12 at 8:14am)	I'm currently using four sharpening kits: Bench oil stones;... 2/10/12 at 7:44pm by boar_d_laze	10	122
Masamoto - VG & the CT Series started by Zhazelmyer (2/9/12 at 8:08am)	Well, I definitely have some pretty hilarious space issues... 2/10/12 at 3:29pm by Zhazelmyer	6	87
Moved : Porchetta started by Mrs Salt (2/7/12 at 6:34pm) Forum: Recipes
Following up started by coffeemike (2/5/12 at 12:34am)	Astonishingly, my K-Sab came in record time yesterday. (I'll... 2/10/12 at 11:04am by coffeemike	7	95
Which stones or "system" for beginner to sharpen Hattori HD and Kagayaki VG-10? started by Deputy (1/19/12 at 6:10pm) 1 2	Saw that a bit later. Drywall it is. 2/10/12 at 8:27am by Deputy	40	545
Hattori FH started by brandonknill (2/6/12 at 5:07pm)	Thankyou for all your comments and advice. It is definately a... 2/10/12 at 7:06am by brandonknill	13	147
What Is The Best Style Knife for Doing this? ............................. started by LennyD (1/8/12 at 4:23pm) 1 2 3	Chris, thanks so much for the response. I had read about the... 2/9/12 at 11:15pm by chinacats	67	852
LamsonSharp knives.. Opinions and recommendations to a up and coming chef. started by Fraduf (1/30/11 at 7:06pm)	I was going to express the exact same sentiment. I think I've... 2/9/12 at 9:43am by Deputy	12	972
What would be the Japanese equivalent to a 6" Sabatier slicer (petty)? started by carpenter (2/6/12 at 6:32pm)	GG = Gesshin Ginga. Phone typing short hand. 2/8/12 at 4:17pm by Wagstaff	6	86
Something better than Carbonext but not too expensive? started by lorriman (2/7/12 at 4:06pm)	These kind of questions are always difficult. CarboNext is a... 2/8/12 at 8:35am by boar_d_laze	1	81
Similar handle to Katana? started by Deputy (1/15/12 at 9:33pm) 1 2	Too funny, I knew there was going to be a catch or punchline. Lol 2/7/12 at 7:16pm by LennyD	32	460
what kind of knife do you have? started by 9ballprodigy (7/1/07 at 2:38am) 1 2 3	Last year i toke my first head chefs job. my trusty victornox... 2/7/12 at 9:08am by ben 1986	76	9,291
Critique of Knives and Knife Companies started by chefjeff01 (2/5/12 at 11:30am)	"You are asking g for a lot of information, and not giving... 2/6/12 at 10:39pm by LennyD	11	127
whetstone - water stone questions started by butzy (12/28/10 at 9:27am)	h 2/6/12 at 6:21pm by Suile	7	1,385
Looking for a Gyuto - an alternate to a Mac Pro? started by BobH (1/24/12 at 9:17am) 1 2	Well done SG. Fwiw, Paul at paulsfinest.com carries the... 2/5/12 at 10:48pm by Deputy	49	740
Sharpening global and shun knives started by Jpburris26 (2/5/12 at 2:45pm)	I have global knives and am thinking about shuns. When it... 2/5/12 at 2:45pm by Jpburris26	0	22
Cheese Board Problems started by Baking Addict (2/1/12 at 5:28pm)	It's a bit complicated since knives and boards don't stand in... 2/4/12 at 6:32pm by boar_d_laze	5	73
Sabatier chef de chef help started by chinacats (2/4/12 at 8:46am)	Thank you Boar_D_Laze (love the moniker), this is very... 2/4/12 at 10:51am by chinacats	2	34
Sujihiki options - thoughts on Moritaka and some others? started by Deputy (1/29/12 at 12:28pm)	From what I am told lighting is pretty much everything. 2/3/12 at 1:31pm by LennyD	13	159
Treating myself to a new tool started by coffeemike (1/31/12 at 9:14am)	Sabatiers have a lot in common with Globals in that they kind... 2/2/12 at 11:26am by boar_d_laze	6	117
Drawer trays - possible stupid question - & other storage Qs started by Deputy (1/28/12 at 10:15pm)	Nothing wrong with that. Mine is quite a hodge podge of makes... 2/2/12 at 6:19am by KnifeSavers	14	182
Cheese Board Problems started by Baking Addict (2/1/12 at 5:26pm)	Hi everyone: I'm a newbie here and have been going nuts... 2/1/12 at 5:26pm by Baking Addict	0	9
Cheeseboard Problems started by Baking Addict (2/1/12 at 5:24pm)	Hi everyone: I'm a newbie here and have been going nuts... 2/1/12 at 5:24pm by Baking Addict	0	10
Cheeseboard started by Baking Addict (2/1/12 at 5:23pm)	Hi everyone: I'm a newbie here and have been going nuts... 2/1/12 at 5:23pm by Baking Addict	0	15
Taking a different approach started by coffeemike (1/25/12 at 11:27am)	So, there's a lot I could do better. But, as someone once... 2/1/12 at 1:01pm by coffeemike	5	99
MASAMOTO VG Gyuto 210(240) mm? Advise for a beginner. started by porto (2/1/12 at 5:36am)	My mistake. I've already retyped thread. 2/1/12 at 6:39am by porto	4	89
Time for a another knife? Need some help in buying a new knfie started by LuckXIII (1/31/12 at 10:40pm)	I work in a professional kitchen at a university, and I... 1/31/12 at 10:40pm by LuckXIII	0	38
Need help deciding between Hattori HD and Konosuke HD Gyuto Xmas purcahase started by LennyD (12/17/11 at 11:28am) 1 2	Looks good, Lenny. Enjoy that beauty! 1/30/12 at 11:16pm by Deputy	32	760
Double bevel or single bevel on chefs knifes started by martinc (1/16/12 at 7:17am)	I have been sharpening knives all my life. I could shave my... 1/30/12 at 5:08pm by davehriver	9	199
Gunter Willhelm special event at Costco started by davehriver (1/28/12 at 3:19pm)	Yeah it's 440C high carbon stainless. A steel that takes a... 1/28/12 at 5:54pm by davehriver	2	61
Sharpening Free Hand. started by brandonknill (1/27/12 at 5:33pm)	Okay, that sounds good. I'll prolly practice on the Mac... 1/28/12 at 1:42pm by brandonknill	7	100
Shun Vs. Global Santoku started by chunghan (4/23/04 at 4:10am) 1 2	Lenny, I for one do not discount or dismiss the santoku. I... 1/27/12 at 9:18pm by ChrisLehrer	32	30,012
Beginner Home Cook Knife Recommendations started by biggreeneggic (1/24/12 at 3:12pm) 1 2	Sounds like you have one comparison down already, how sharp... 1/27/12 at 9:17pm by LennyD	37	447
Opinions on Chroma/Porsche knives started by BryanJ (12/1/08 at 11:41pm)	Well I may be coming to this thread pretty late - just... 1/26/12 at 2:50pm by KBevan	24	5,254
Looking for the right knife for me started by TonyPham (1/22/12 at 7:05pm)	Take a look at the Chef Knives to Go and Cutlery and More... 1/25/12 at 5:36pm by boar_d_laze	11	196
the right knife for me started by graemedaly (1/24/12 at 3:58pm)	hi i am wondering if ye could help me, i am looking for a... 1/24/12 at 3:58pm by graemedaly	0	15
Saber Knives knife bag / roll / case (whatever you call it, it's pretty good) started by Deputy (1/23/12 at 3:10pm)	Well, I've also ordered a knife bag to supplement all of my... 1/23/12 at 3:10pm by Deputy	0	50
Bob Kramer stropping block started by martinc (1/19/12 at 9:09pm)	Thanks phatch. 1/23/12 at 2:53pm by martinc	2	90
Help finding a good chefs Knife started by aaanicholls (1/15/12 at 8:16pm)	By in large, I love the old knives. They are excellent... 1/23/12 at 2:51pm by tommerr	13	270
1st post and a question for the sharpening experts started by chefdog (1/15/12 at 7:19am)	I have a small steel steam table insert as a pond/stone... 1/23/12 at 11:13am by KnifeSavers	10	268
CUTCO Petite Chef started by littleladychef (8/4/11 at 11:27am)	I've had a few Cutco blades come through and to me the steel... 1/23/12 at 11:09am by KnifeSavers	26	456
Do I need this?? started by duckfat33 (1/20/12 at 11:30pm)	BDL you read me correctly. I am better understanding the use... 1/22/12 at 12:40pm by LennyD	5	113
Tojiro ITK Shirogami Wa-Gyuto 210mm - Public Service Announcement started by pohaku (11/23/11 at 7:10pm)	Thanks for the post BDL. There is no doubt that my home... 1/19/12 at 11:37am by racineboxer	15	508
MAC knives -- sharpen on both sides? started by ChefBoyarG (1/17/12 at 1:49pm)	Haha! Yes to the original poster, sharpen both sides. 1/18/12 at 8:12am by racineboxer	13	147
Sabatier Loire? started by Ntosaj (1/17/12 at 10:34am)	Alright so its unanimous! I had come to same same conclusions... 1/17/12 at 4:22pm by Ntosaj	3	65
Best knives??? started by zdawgnight (10/6/10 at 2:50pm) 1 2 3 4	Observation is observation. Calling an observation... 1/17/12 at 11:03am by Capsaicin	101	7,559
Damascus Nakiri started by Eaglewood (1/15/12 at 7:27pm)	Here is a custom knife that a good friend of mine made. I am... 1/15/12 at 7:27pm by Eaglewood	0	41

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