| 4. |
A 2023-03-12 07:20:15 Jim Breen <...address hidden...>
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Diff: |
@@ -13 +13 @@
-<gloss>Western-style kitchen knife (esp. in reference to a double-beveled blade)</gloss>
+<gloss>Western-style kitchen knife (esp. with double-beveled blade)</gloss> |
| 3. |
A* 2023-03-12 06:37:27 Brian Krznarich <...address hidden...>
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Refs: |
see also xref.
https://www.korin.com/about-western-knives#:~:text=Western-style knives have a,doubleground or double beveled blade.
Western-style knives have a blade edge that is sharpened on both sides of the blade. This edge style is commonly referred to as a double-edged, doubleground or double beveled blade. It is a stronger blade configuration than the single-edged blades of traditional Japanese knives, and Western-style knives are perfectly suited for any kitchen. |
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Comments: |
See comments at xref.
Changed [ant] to [see] based on my reading of the editorial policy for [ant].
Should have a two-way ref (I already xrefed 和包丁 back to here as well). |
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Diff: |
@@ -12,3 +12,3 @@
-<xref type="ant" seq="2536100">和包丁</xref>
-<xref type="ant" seq="2536100">和包丁</xref>
-<gloss>Western knife</gloss>
+<xref type="see" seq="2536100">和包丁</xref>
+<xref type="see" seq="2536100">和包丁</xref>
+<gloss>Western-style kitchen knife (esp. in reference to a double-beveled blade)</gloss> |
| 2. |
A 2011-08-06 08:38:31 Jim Breen <...address hidden...>
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Refs: |
http://dictionary.goo.ne.jp/leaf/jn2/226788/m0u/ |
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Diff: |
@@ -5,1 +5,1 @@
-<keb>洋包丁】</keb>
+<keb>洋包丁</keb> |
| 1. |
A* 2011-08-06 01:47:14 Scott
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