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The cutting tests mainly depend on sharpness and edge geometry, which is why the Japanese-style knives tended to perform improved than the Western knives. Japanese knives have tougher steel than Western knives do, which increases wear resistance at the expense of brittleness (proportional to the hardness). The French Chef knife is the one CUTCO knife in my set that I do not particularly care to use.

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A great paring knife is necessary for smaller tasks like peeling, but they're almost literally a dime a dozen at this point, so there's actually no point in stressing over which is the best.

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The excellent of the steel is unmatched in it's price variety and I can bring it is edge back to razor sharpness with great ease. I can do 90% of what I need to have in the kitchen with just my 8″ chefs knife and my rapala. I at present have shun classic knives, 7″ Santoku, 4″ paring, bread knife, serrated utility knife and a boning knife. My husband told me he'd like to invest in me a set of knives for Christmas, so I began to analysis every little thing I could.

European-style forged chef's are far better used for cracking and crushing issues like crustacean shells, bones, and garlic, but they also have a tendency to dull easier due to their softer blade steel.

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