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Unread 11-21-2012, 06:39 PM   #17
woodpelletsmoker
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Join Date: 03-29-11
Location: Beijing,China
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In our chinese kitchen we usually use this kind of knife only.
I buy a set of your western style knives. I seldom use them except slicing bread.
Usually we have two types, one for slicing which is thin and sharp, the other is for cleaver which is heavy and thick.
the famous brands are "zhang xiao quan" and "shi ba zi", I do not know their brand names in western market
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