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  1. K

    HSS cleaver

    Other than the size/lack of interest, does anyone know why there aren't any veggie cleavers in steels like HAP40, ZDP, R2, and the like? I blow through cleavers like underwear, but the only options seem to be cheap stainless, or expensive steels high in reactivity.:scratchhead:
  2. K

    Howdy

    Hi all, London based chef here, fairly new to knives and sharpening although not to cuisine I was wondering if there are any UK based users (chefs?) on here? Cheers, km
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