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Old 08-23-2007, 02:09 PM   #21
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OHHH. i was totally off of what i thought it was. opps my bad.
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Old 08-24-2007, 12:20 AM   #22
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my preference is the hybrid type knives like the furi gusto or the zasshu knife. they are basically santokus with a slight curve to them.
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Old 08-24-2007, 02:35 AM   #23
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are cleavers too heavy for magnetic strips?
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Old 08-24-2007, 06:49 AM   #24
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are cleavers too heavy for magnetic strips?

No. There is a lot more metal to stick to the magnet.
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Old 08-24-2007, 08:10 AM   #25
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When I used to use a mag strip I had a very heavy cleaver on it. That stuck stronger than any of my other knives. You almost needed two hands to remove it.

In my current kitchen I do not have a good spot for a mag strip so I am using a block. I can't wait for the day that I can use my strip again though. I loved using it.
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Old 02-04-2008, 04:06 PM   #26
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I have used Cutco for a while and they have free sharpening. and i have friends that have had them for 29 years and swear by them. They are pricey though but worth it in the long run.
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Old 02-04-2008, 04:12 PM   #27
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wow its been a LONG time since i have seen this thread.
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Old 02-04-2008, 04:38 PM   #28
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I have used Cutco for a while and they have free sharpening. and i have friends that have had them for 29 years and swear by them. They are pricey though but worth it in the long run.
Four posts so far and all of them hyping Cutco. What's with that?
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Old 02-04-2008, 04:41 PM   #29
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i have two 8 inch chefs knifes, two 4 inch steak knives, two 10 inch bread knives, two 6 inch bone knives and two other knives that i do not know what they are.
Do you live on Noah's Ark?
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Old 02-04-2008, 04:43 PM   #30
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When I used to use a mag strip I had a very heavy cleaver on it. That stuck stronger than any of my other knives. You almost needed two hands to remove it.
Yes, and the steel strip scratches the blade. You need something like a Mag-Blok. There is so much area on a cleaver's blade that the easiest way to remove them from the blok is to slide them off.
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