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Old 04-21-2010, 01:52 PM   #17
Babbling Farker

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Join Date: 12-18-07
Location: Western burbs of Chicago, IL

Originally Posted by big matt View Post
I like the diamond encrusted hone from chef's within a few strokes.
Ditto that! Love mine also!

Very good thread and blog though. I do use the method you describe, as I've always thought it was likely to be innacurate doing what the TV chefs do. Not enough control.
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