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2015年2月12日 (木) 17:04時点における版
In the mid-1940's, serrated stainless steel steak knives had been introduced which changed permanently changed the planet of steak knives. And at the finish of just about every test, we've told the very same story: One bargain knife has commonly trounced the competition—including knives costing ten times its price tag. When it's difficult to picture a factory-created knife that could surpass this one—either in price tag or quality—every so often we revisit the category to be positive. Any material can be sharp if its edge is thin enough—this is why an otherwise harmless piece of paper can provide a paper cut. Sharp square angles on numerous of the knife handles and blade spines had been a prime instance of this.
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Both the chef's and paring knives performed beautifully, the kitchen shears (which do come apart for cleaning) have been good and weighty, and I truly liked applying the smallerknife for chopping lettuce, parsley and other items that didn't want the complete length of a chef's knife.
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If you crave power but desire precision, then a heavy Western-style chef's knife is what you happen to be after. Thicker and far more wedge-shaped than either a gyutou or a santoku, Western-style chef's knives have been created to be very versatile in the kitchen. Sharp strategies make them very good for precise knife function (although their weight and thickness limits them in this field). A fantastic steel must be made use of to hone your knife on a regular basis, and it should really be sharpened once a year or so, depending on how heavily you use it.
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