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The Cutting Edge

By gee - Posted on 10 June 2010


Knives :When you cook macrobiotic, your knife is your best friend:
I have a Nakiri bocho (knife for cutting greens), Tokyo style and is sharpened from both sides.
The tang is made from wood, the edge from iron, which makes it easier to sharpen, and the spine is from stainless steel. It costs about 40 USD.
The stainless steel knife with the plastic tang on top of the picture costs about  1 USD.

Professional chefs have 3 sharpening stones, I only have one, a  Shiageto stone made by King in Japan.


Your rating: None

It definitely stretches the limits with the resoluteness when you go destroyed really deserter center and modify an state to iterate it hand.

What I want to know is why you didnt think to include the other side of this issue ? There are so many things that youre missing here that I dont see how you could actually form an intelligent opinion on the subject. Its like you didnt even consider that there me be another side here.
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I think the different knife options that you have are so good. There is so much that you can get done from these. The options are endless here. key performance indicators

Great chefs need great knives

I want buy one,how to order it for clever Chinese wife?

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Thank You, I love my knife too. It's very GOOEY STUFF

been this thrilled by a blog post for quite some time! You’ve got it, whatever that means in blogging. Anyway, You’re definitely someone that has something to say that people should hear. Keep up the wonderful job. Keep on inspiring the people!
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Its not the case that reader must be completely agreed with author's views about article. So this is what happened with me, anyways its a good effort, I appreciate it.

Knifes is designed well with and have different shape from other normal knifes. Due to advanced technology it is possible to design various modules of knifes.

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