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Oh, man, I have one of those. I've had it for about two years and it still has its edge. Freaking awesome.

Regina Schrambling

I have three of them, one for the last 2 1/2 years, and they are amazing (better than a mandoline for one step of celeri remoulade). The sheath is key to keeping them so sharp. And given your rant against color-coded cutting boards, know that you can buy them in many colors but do not have to match them to their "coats." I like an orange with green.

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