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2015年1月23日 (金) 21:34時点における最新版

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For that explanation they generally advise you sharpen a kitchen knife only with a steel or medium stone, not with 6000 or 10000 grit stone or polishing paste or microdiamond dust, as you may with woodworking tools.

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The knives have a rather bold curve that aids spread the shock of cutting throughout the whole knife so it is much easier to use the knives for long periods of time with no receiving hand fatigue.

The set comes with the sharpening steel, so you can maintain the edge sharpness of all your knives, it can be made use of to smooth out the roughness of the blade and restore the edge of the knife brought on by the stone, leaving the knife smooth, straight and super sharp. 

We enlisted six testers, male and female and with varying hand sizes and kitchen skills, and got every single of them to invest weeks hacking, dicing, and chopping their way by way of ten complete chickens, 10 butternut squashes, ten onions, and ten bunches of parsley.

I'm a bit of a knife nut, and I have carried out comparisons amongst the Victorinox and my Shuns and Wusthofs. Nearly every single chef I know swears by Japanese steel and most choose Shun knives for their craftsmanship, sharpness and comfort. Personally, I have their 8-inch chef's knife and their four-inch pairing knife (I was fortunate to get both as gifts). For me, one particular good knife replaces dozens, and I assume those knife sets are a waste of revenue!

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