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Unread 12-27-2007, 10:18 AM   #3
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I'm thinking of one of these for slicing that sort of thing:

The edge is very durable, sharpened only on one side, at slightly less than 16 degrees (the reverse side is not only not sharpened, it's slightly concave). This is one scary sharp knife! But it supposedly only cuts by pulling it across the meat. It won't cut pushing it.
Curt McAdams
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