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Should I buy steel or ceramic knives?
I actually disagree with Caleb. At first, using a 9" knife felt sloppy for me, and was hard to use for things like coring a pepper. But after a few days practice I can do anything with a chef's knife that I could with a paring knife, and now I feel weird picking up a paring knife. Just get yourself one good quality chef's knife, anything else is just for show.
|Which drinks fit to a Thai Dish?|