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2015年2月5日 (木) 19:41時点における最新版

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So my very first wonderful activity right after dish washing, was cutting endless 30 Kg sacks of onions, all with a knife that defied all attempts to remain sharp. Yes I have the huge Worldwide G8311 knife block for some of our more used knives, and it goes in a cabinet under the counter prime when not utilized. I cannot even make a decision on one particular knife for myself, substantially much less one knife for every person all the time! At the moment at function I am switching amongst a konosuke hd and a masamoto KS as my main knife. Perhaps a second bendy (versatile) blade for filleting (Glestian is good there) Smaller commercial pub style kitchens are ok as lengthy as you never let any one else touch your knife.

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Not genuinely a poor factor on pots and pans as extended as it gets rinsed off, but devastating to the thin metal of a knife edge. It has gotten so automatic for me, that I have basically looked about on the counter for a knife that I utilized moments before, only to obtain it clean and dry in the drawer.

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