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2015年2月3日 (火) 15:54時点における版
Regardless of whether you are just a newbie, novice, or professional in the kitchen a kitchen knife set is an absolute must piece of gear for anyone who program to cook even periodically in the kitchen. This knife was the Cook's Illustrated Editor's Choice in their knife testing (really, it really is from the exact same household - I wasn't in a position to figure out specifically which knife was tested by Cook's Illustrated without the need of a model number).
German knives still have their spot in the kitchen, do not get me wrong, but if you've been stuck utilizing these knives for the final decade, you will be pleasantly shocked when you try out a knife from Worldwide, MAC or Shun.
Unfortunately, farberware does not hold an edge effectively, though I can sharpen it quite well with a diamond steel followed by a common fine steel. I also have a affordable paring knife from a thrift shop that I filed down to 1/4 inch (six mm) wide-it really is just appropriate for loosening cakes from pans, but not a lot else. But the usability of the knife depends on the balance, the fit of the handle, and how slippery it gets.
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