Looks great :thumbup: I grab fresh mangoes whenever I can, I love 'em! They do make for a great patina too. I think I have used all of my knives at one time or another to cut up mango.
I think the Miki handles well. Good, but just different.
Found a clearance deal, and I bulk ordered several to cut down on the overseas shipping.
Sold all the extras but this one, however.
I hope it won't bother anyone that I'm bringing this back from the dead. I just found it using the search engine and loved it!
So, how long do you leave the mango juice on the blade and do you have to do anything special to remove it at the end? Would it work on larger knives to just cut a mango in half and rub it on?
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