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Unread 12-28-2007, 07:19 AM   #11
Mitch
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Dollar for dollar, you can't beat a food service industry knife. Go to Sysco (or whoever is in your area) and get a carving knife. It will have a polypropylene handle, be sharp as H*ll , and be inexpensive.

Meat cutters and resturant cooks don't use Wusthof, Hencle, or forschner. They use no name industry knives that work and sharpen easy.
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