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mkmk

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Feb 11, 2013
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Hi all,

Figured since I've been lurking here for many months, I might as well say hi.

Hi!

Not a pro -- I worked in a restaurant briefly many moons back, but I'm just a garden variety fairly serious home cook. I've got a variety of Japanese, old German, and custom knives. I've also been known to use a stone to touch up the edge on my pancake spatula and pastry dough scraper. Does that make me a bad person?!?
 
Welcome. I slightly sharpen my bench scraper I use on my marble board. Not the one for my wood bakers table though. It helps when kneading very high hydration doughs. Nothing bad about it.
 

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