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2015年1月23日 (金) 18:00時点における最新版



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Sharpening frequently is essential, although, no matter how low-cost or highly-priced the knife. As soon as it's suitable it's not only a slicer but is freat for trimming,even for sashimi and getting quite low drag does properly as a bread knife. The blade is rather thin and virtually a lot more like a petty than a Chef's but it can actually get SHARP for a knife you can discover beneath $40. Amazon has a key sale going for the J.A. Henckels International Classic Forged 7-Piece set (52% off). The leather sheathed rapala fillet knife.

I have a 10" Wustof Chef's knife that has the kellens (the small dug in divots like a sankotu) in the side. I can see myself replacing the chef's knife with something even nicer in the future asis my go to knife for everything. The carving knife can simply make the thinnest slices whereas CUTCO's version of a carving knife is serrated and mangles any delicate meat slicing. The other 1 is his larger grade knife. The knife brands listed in this thread are all amazing knives.

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