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Potential Templates

Mike Ward

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Personally,  I would want a little longer handle on the big guy, maintaining about the same width, maybe square the heel of the blade? Same for the plunge on the small one. What would it look like if you reversed the angle of the butt? It may just be me, but I'd feel like I had a little more space for leverage.

Keep in mind, I am not a high end chef. I typically use a couple of cheap German style 10" chefs for 90% of everything in the kitchen. 

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I like them but agree with Jon and add that, for me in the kitchen, I have gotten away from using a utility/parer with a continuous curve to the edge. It seems like I have to keep changing the angle of my arm, raising my elbow, if I'm slicing on a cutting board to keep the edge in progressive contact.

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