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post #16 of Old 01-12-2013
chef2sail
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Re: Ceramic Knife

My Henkels four star was my knife for years. I also had a Wustoff I used. I always like their balance and their weight made them great all round knives. I was really happy when I was starting out as a sous chef 38 years ago to get knives of that quality as I was tres poor.

When I retired my toque and started wearing a suit is when I got turned on to the Shuns. They really are razor sharp and hold their edge. I was given many of them as gifts. They are marvelous.

We dont own a food processor...my wife calls me the food processor.

Really is the hand behind the knife that counts and the technique of honing all the time.

Dave


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