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2015年1月23日 (金) 23:40時点における最新版
So this thread is created to act as a knife buying-guide for professional Chefs and line cooks. I expect to be capable to purchase a great knife following I graduate college, but I need a stand-in for an additional year or so. Not definitely a negative factor on pots and pans as long as it gets rinsed off, but devastating to the thin metal of a knife edge. I'd be comfy recommending that spot as the initially and final quit for all knife matters.
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