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Unread 12-04-2012, 02:49 PM   #10
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Join Date: 02-17-11
Location: Chicago north 'burbs IL
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Originally Posted by deguerre View Post
Still get some sticking. For me though it's the way the knife fits and the angle of the blade. I love it for slicing tomatoes and onions especially and can easily get a 1/16" thin slice. I also prefer it for chopping leafy fresh herbs too.
+1. I use mine all the time. More than my chef. It's a henkels and wasn't very expensive. The bevel angle on the blade makes it easy to work with. I do stay away from most proteins with it.
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