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June 30, 2001 Cutting Edge To get your kitchen up to speed, start with a very good knife By Sam Gugino Norman Weinstein, a knife-skills instructor at Peter Kump's New York Cooking School, looks at the three chef's knives I have brought him with the fascination of an archaeologist on a new dig.
For the full article, check out the new issue of Wine Spectator, on newsstands June 30, 2001.
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