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[quote=Anonymous][quote=Anonymous]The knives I use regularly the 8" and 10" chef knives, boning knife, bread knife, a few paring knives, and a set of steak knives. Also a good pair of poultry shears. Mine is a mixed set, not all one brand - purchased one at a time over many years. Like PP, I hone regularly, sharpen less frequently with a wet stone (more like once a year for me, maybe less), hand wash. I try to use wooden cutting boards, it's easier on the blade edge, for pretty much everything except raw meat.[/quote] You need to know what you are doing with the stone. Some knife edges have different angles.[/quote]
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