Slicing and dicing is much easier with a sharp knife, but Julie says you don't have to splurge on an expensive one. "What I have found, especially during my butchering training, is I prefer a less expensive knife. Expensive knifes are beautiful and cool, but once they get dull it is just ridiculous to get them sharpened! So, I love inexpensive knifes that I can sharpen myself easily," Julie says.
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