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Old 03-28-2013, 09:48 PM   #3
buccaneer
somebody shut me the fark up.
 
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Join Date: 10-23-10
Location: The Never Never.
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There are some very informative threads if you do a search.
I favour a Japanese stone for sharpening, faster and an easy skill to perfect, and cheaper too.
My slicer is a 300+ mmitre gyuto by Fujihara.

Japanese made knives are superior for slicing because they generally are thinner and have a sharper point edge.
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