In the previous post we discussed the essential of knives. Material, methods of production and blades. These are the required information for choosing a knife, but it is not enough on its own. We need to know what we should look for, on a knife based on the application and the skills a chef or a chef wannabe has. What knives do we really need? How much should they cost, and how to pick them? And once you got them how to care for them. Well this is what we will be discussing.
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