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2015年2月7日 (土) 05:30時点における最新版

So this thread is designed to act as a knife getting-guide for qualified Chefs and line cooks. This lets them save cash when sustaining cutting efficiency by working with less costly steel for the deal with than in the blade. They claim that this approach really makes their knives stronger, but a neighborhood knife shop says otherwise. Frequent use of a honing steel will retain a blade in fighting condition with no the have to have to sharpen.



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