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Old 12-15-2010, 10:52 AM   #31
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Originally Posted by Rob Babcock View Post
My new Tojiro DP Gokujo finally showed up today! It's a tad larger than I expected but very nice. The edge is really superb, absolutely terrific for a new knife OOTB. I've stated before that the Tojiro factory edge has been getting better lately and this is more confirmation. I look forward to trying it out.

What? No pictures? Did you at least throw it a party on arrival?


"First you start with a pound of bologna..."
-My Grandmother on how to make ham salad.
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Old 12-17-2010, 05:11 AM   #32
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Originally Posted by joesfolk View Post
Could you folks give me a primer on how to select a good all purpose (okay I know that is impossible) knife for my kitchen. I have nothing better than a couple of old steel kitchen knives that have seen at least 50 years of use. What should I buy that will serve for veggies and meat, including cutting chicken bones? How do I care for it? (How do I keep it away from my family?) I probably need to stay under $100.00 and if dh knew I was thinking about spending that much money on one knife ...well, let's just not tell him. A primer please.
Sorry, just noticed this. I'll try to address it after work tomorrow (probably late- I close the restaurant).

If we're not supposed to eat animals, then how come they're made out of meat?
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