steel knives - can i season them like a wok?
huoguofengzi in Cookware
42
TraderJoe on May 27, 2012
What would you call the shape of this knife?
tcamp in Cookware
29
tcamp about 20 hours ago
Great Western chef's knife for someone with small hands?
Westy in Cookware
9
JavaBean on May 23, 2012
Care of carbon steel knife--patina question
tduprey in Cookware
77
Chemicalkinetics on Apr 25, 2012
Looking for Shun brand kitchen knives
BDD888 in Ontario (including Toronto)
14
JavaBean on Apr 18, 2012
Benchmade Kitchen Knives
CCSPRINGS in Cookware
49
Sid Post on Apr 15, 2012
Everything sticks to the knife!
writingislove in Cookware
35
JavaBean on Apr 11, 2012
Sashimi knife recommendations?
JackpineSavage in Cookware
28
Would a Dexter-Russell S5198 Chinese chef's knife be right for me?
HankG in Cookware
12
JavaBean on Mar 16, 2012
Chips in Japanese Knives
bkling in Cookware
103
Chemicalkinetics on Apr 30, 2012
Are these good knife choices?
justlearning in Cookware
81
SanityRemoved on Mar 09, 2012
What Style of Knives Do You Use the Most?
shezmu in Cookware
TeRReT on Mar 10, 2012
Boning knife -- a necessity for keeping other knives sharp?
Chemicalkinetics in Cookware
99
petek on Mar 18, 2012
Help identifying Sabatier?
Eiron in Cookware
21
Eiron on Mar 05, 2012
SHUN knives Chipping while sharpening
Fudd2010 in Cookware
JavaBean on Feb 06, 2012
Boning knife—Flex or Straight?
DCcook in Cookware
20
Zeldog on Feb 06, 2012
Considering Miyabi Kaizen
MelissaMachete in Cookware
11
Chemicalkinetics on Dec 09, 2011
Knife shopping in Hong Kong
JavaBean in China & Southeast Asia
6
causticcandy on Oct 25, 2011
