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The only blade I've really gotten a chance to work intensely with is the Henckel, and I was really impressed by it. It held an edge, and was hefty enough to let you know what was going on.
Beware of the edge, though. Until I got my "guiding hand" technique down, I spilled quite a bit of blood in the kitchen I was learning in.
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it's all about self-indulgence
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