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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 11-21-2012, 06:06 PM   #16
TY~DY
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I have a more traditional version that I have had for 30+ years. I absolutely LOVE it! & you will too. & excellent advice from Buc.
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Weber Performer :mrgreen:, Weber Genesis Silver C, Weber Smoky Joe, Mini-WSM, Great Outdoors -(Ugly Vertical Cabinet), cheap a%% Kingsford Kettle

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And if it's not okay, it's not the end.
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Unread 11-21-2012, 06:39 PM   #17
woodpelletsmoker
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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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Unread 11-22-2012, 10:31 AM   #18
Q-Dat
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Quote:
Originally Posted by woodpelletsmoker View Post
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
Thanks Brother! Its great to have Brethren all over the world!
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