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Old 07-27-2009, 08:27 PM   #21
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I'll take your word for it as I've never used a knife such as you describe. But I still suspect that it's the proverbial chrome-plated dipstick -- offers some improvement in theory but not enough to warrant the expense (of a new knife, in this case). Or does it?
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Old 07-27-2009, 08:58 PM   #22
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Well take what I said with a grain of salt. I have never used such a knife myself. I have only seen it used (in a test of knives with cullens) on Americas Test Kitchen. They tested a number of knives with cullens that did not do anything at all, but one with cullens on the entire surface and on TV at least, it worked as advertised.

I would not buy a knife because it has cullens. Well not now at least. I did buy one with cullens before I knew better. The knife itself is fine, but the cullens do nothing. If I were buying a knife I would not choose one because it has cullens. I would also not dismiss one because it had them. If I had a choice of the same knife with or without then I would get the one without unless it had them on the entire surface in which case I would consider getting it with.
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