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Old 01-02-2005, 12:41 PM   #51
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Originally Posted by masteraznchefjr
-I'm still young and clumsy but not everyone is perfect
In that case, I would stay away from the 10-inch cleaver
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Old 01-03-2005, 06:18 PM   #52
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I got a 20cm Furi chef's knife for christmas. Love the thickness of the blade, I find anything longer than 20cm becomes too unwieldy for most work.

Just have to remember to keep taking care of it.
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Old 01-03-2005, 08:20 PM   #53
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Quote:
Originally Posted by Caine
Quote:
Originally Posted by masteraznchefjr
-I'm still young and clumsy but not everyone is perfect
In that case, I would stay away from the 10-inch cleaver
lol and i might burn down my house
:D :D :D
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Old 05-23-2006, 03:19 PM   #54
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an 8 inch chefs knife is fine for most applications. anyone using a knife bigger than 10 inches is just showing off. i have a 10 inch knife in my kit that i never use. mosty use 8in wustof, kershaw santuko, kershaw angled paring knifeand sometimes a wusthof boning knife.
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