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Latest revision as of 07:32, 5 January 2015

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More than the years as I've guided a lot of specialist and amateur cooks toward cutlery purchases, it really is come to my interest levels of insanity at the knife shop can seem, at times, to be directly correlated to testosterone levels and the amount of food tv watched. A fancy, extended, pricey Japanese knife does not necessarily a superior cook make. And frankly, you waste a lot significantly less when you use the right, sharp knife for a task.

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It's also worth mentioning that even the ideal knife can be useless, even risky, if you do not know how to use and take care of it. For cutting technique, I refer you to this great instructional video by Food Network celebrity chef, Alton Brown As for upkeep, the two most important things you need to know are how to store them—use a knife block, magnetic strip, or a special knife drawer organizer in order to preserve them from being chipped—and how to hone them in order to hold the edge straight and aligned amongst sharpening.

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