Is there a certain one to get 15 or 45?
get the 45, it is the way to go. I know some people freak about germs and cleanliness when it comes to Jaccarding. They are not the easiest animals to clean. I have "jaccarded" my index finger two times and it is a special kind of pain.
I will have a pan of some sorts full of hot soapy water. After using it, I run it under hot water and clean the best I can. It then sits in the hot soapy water overnight. Rinsed off and ready to go. If the dishwasher is ready to be run, in it goes.
We "Jaccard" around 55-75 steaks every Friday and nobody has ever gotten sick or had any problems. I personally have used the "Jaccard" since 2011 and I am using the same one!!! Gotta be careful with bones in steaks, don't want to bend a blade. I "jaccard" all red meat.............London Broils melt in your mouth and a good rib-eye is taken to an all new level.............and if it is good enough for Chris Marks, it is good enough for
The Smoke......