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As the number of gourmet home kitchens burgeons, so does the number of home cooks who want to become proficient users of the professional-caliber equipment they own. And of all kitchen skills, perhaps the most critical are those involving the proper use of knives. Norman Weinstein has been teaching his knife skills workshop at New York CityÆs Institute of Culinary Education for more than a decadeùand his classes always sell out. ThatÆs because Weinstein focuses so squarely on the needs of the
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