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Old 01-03-2020, 01:30 PM
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M&J M&J is offline
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Join Date: Dec 2004
Location: So. Cal
Posts: 611
We use an 8" chef's and 4" paring regularly. Heavy duty kitchen type scissors is also useful. Beyond that the rest of the block of knives aren't touched. For those that work meats a boning and fillet knife are handy. The butcher has cut the meat generally to the point she doesn't have to do any more to them.


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