When I got the knives I had an idea. You cut with knives, and if you're cooking you've probably used knives that can't even handle the basic function of cutting - every time you cut something, it slips off, even if the handle is turned in your hand. , and the end result is not easy. In addition, he does not cut at all, but "grinds” the dishes. The way out of this situation is, of course, a sharpener, but what if the knife is inherently useless? Can buying a very expensive knife guarantee efficiency? The instruments are of very good quality and look luxurious. This is the best I've ever bought. It is worth recommending to everyone.
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