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They although, are also more brittle which makes the knife significantly less forgiving and thus significantly less sturdy. You get a knife that won't discolor or rust, and maintains its edge with out being very hard to sharpen. Professional chefs in New York (and elsewhere) would get a violation and fine from the board of health for making use of a knife with a manage, or cutting board, created of wood. A high top quality eight" chef knife can cost around $120. I can not do devoid of my heavy Chef's knife.

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