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	<title>Culinart Kosher &#187; edge service</title>
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	<description>Pâté is chopped liver.</description>
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		<title>Honing, Stones and Grinding</title>
		<link>http://cooking.marcgottlieb.com/2010/02/honing-stones-and-grinding/</link>
		<comments>http://cooking.marcgottlieb.com/2010/02/honing-stones-and-grinding/#comments</comments>
		<pubDate>Tue, 09 Feb 2010 20:49:41 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[Equipment]]></category>
		<category><![CDATA[bone]]></category>
		<category><![CDATA[contact]]></category>
		<category><![CDATA[drawer]]></category>
		<category><![CDATA[edge service]]></category>
		<category><![CDATA[grinder]]></category>
		<category><![CDATA[Grinding]]></category>
		<category><![CDATA[honing]]></category>
		<category><![CDATA[honing stones]]></category>
		<category><![CDATA[how to sharpen a knife]]></category>
		<category><![CDATA[idea]]></category>
		<category><![CDATA[kitchen shears]]></category>
		<category><![CDATA[knife blade]]></category>
		<category><![CDATA[knife sharpening]]></category>
		<category><![CDATA[robby]]></category>
		<category><![CDATA[sharp edge]]></category>
		<category><![CDATA[stainless steel blades]]></category>
		<category><![CDATA[stone]]></category>
		<category><![CDATA[time]]></category>
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		<description><![CDATA[There are three stages to knife sharpening: honing, or steeling, stone sharpening, and professional grinding. Honing, or steeling, is the act of realigning the edge of your blade. Your knife blade comes into contact with objects and surfaces stronger than itself all the time: counter (!), bone, stones/pits, and so on. This bends the edge [...]]]></description>
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