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Old 07-21-2006, 10:53 AM   #24
tommykendall
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Join Date: 08-13-03
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Quote:
Originally Posted by GIRLYQUE
We typically use the wood. Much better on the knives. But...for chicken we use the white plastic ones. But only while the surface stays smooth enough to clean properly. Once they are chopped up we toss them.
Never thought of this before but why not sand them down a little with a Makita hand-held finisher?
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