Quote:
Originally Posted by Hydrocket
My chef friend says anything can get the job done for doing that. No need to get a fancy, specialized tool. He said a good hand can do just as good a job using a small cast skillet. Or a plain old meat tenderizer.
I'm no chef...so I have no idea. But I don't think he'd BS me. I do know that he's quite particular about his knives though.....
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I agree anything will work, I also have a culinary degree, I just like high quality cooking tools, something that will be around a very long time.