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Keeping the 8 in Shun
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Bordello
Posts: 5,926
Decided to keep the 8 inch Shun, really liked the 10 inch but I know it's more knife then I need. Already have the return #. Chef's resource was out of the left handed boning knife so I will be searching for that one today.
A good week to all,
Bordello
A good week to all,
Bordello
Comments
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Bob, check out cuterly & more, they Have an 8-inch left handed boninng knive for $100.00 (don't know how too post a link)So are you going to name your knives?? one could be Lorana and the other could be Bobbit :laugh: :laugh:
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here's the link:
http://www.cutleryandmore.com/ -
I think they're having a sale on Shun Pro knives. A great place to buy knives and other cooking stuff.
Andres
Zuni, NM -
Just got to the pub, the return knives are on their way, darn, my mistake cost me $15 to send em back. :(
Oh well, I deserved it.
I will check out cutlery and more.
Thanks
Bordello
If I name it's not going to with those name. Cut once is enough. -
Thanks Ron,
Going there now.
Have a great week,
Bordello -
Heard they were getting back together finally. She claimed she wanted to give it another whack; he said he had no hard feelings.
Uglydog -
What are the shun pro and II knives used for on the opening page of this site. Tim
here's the link:
http://www.cutleryandmore.com/ -
Oh that was funny, hope they do and maybe like my aunt says it should not be whack but........Whack,Whack,Whack,Whack and then scatter em.
Or, Bienihana style. :evil:
My Auntie is Bad to the bone.
Cheers,
Bordello -
Oh MAN I got a visual! :pinch: Thats Bad! :(
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Same knives, different lenghts.
Follow this link for a bit about Deba knives.
Cheers,
Bordello
http://www.metrokitchen.com/category/deba-japanese-knives -
And I am serious about my auntie, that's the way she put it. :(
Not good for us guys,
Bordello -
Bordello, Are they for slicing only meat only boning? I don't know anything about fine knives. Tim
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:laugh:
I don't know anything about "Fine" knive eiher. :(
Us work at home people don't need a knife for everyhing depending on how much you do. I've used a boning knife for years for way many more things then is was meat for but I had them from working in the sausage kitchen.
A good knife but not a fine knife, I can make do with these 3 fine knives and whatever else I have. But it's only me here.
Any blade that is sharp at the moment will cut and you can make it do. Like any tool for any job a good tool will make it easier and more enjoyable.
Nuff said,
Cheers,
Bordello -
Thanks Bordello,
Do me a favor if you can give all your lady friends a hug and kiss for me! Tim -
Every chance I get. :woohoo:
Cheers,
Bordello -
Bordello
How do you store the Shun(s)? Do you use a knife block? I was checking out the 8" chef today as well as a 9" slicer, however my current block that I use for my 10 + years old Farberware set of knives is not suited for the Shun. I did see that you can buy a magnetic strip - but that seems a bit dangerous.
Bill -
I've never had real nice knives like these so for I will was and put them back in the case they each came in.
Cheers,
Bordello
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