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Too right. I think one of the most important things are a good set of knives. IMO you only really need three - a good french or german style knife (long), a shortish paring knife and a serated bread knife. These knife blocks you get are no good at all. There is NOTHING more annoying than a bendy, blunt knife when slicing onions. I do however have an issue with sharpening - I have a whetstone but its a bit of a skill using it correctly and not damaging the bevel. That is using it at the correct angle. What do you find works best?
David
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