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Gracefully, that’s the key. If you want to use your blade to move ingredients around your board, go for it. Don’t use pressure and have a slight angle to your blade. So long as you’re not pushing down hard and you’re just hovering above or hardly touching your cutting board, using your edge to push things around is fine. However, you better at least hone your knives if you do this. If bro says it’s wrecking your edge, bro is just being bro. Don’t listen to bro.
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