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	<title>Culinart Kosher &#187; knife blade</title>
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	<description>Pâté is chopped liver.</description>
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		<title>sharpening steel</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/sharpening-steel/</link>
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		<pubDate>Tue, 19 Jul 2011 14:20:35 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[being]]></category>
		<category><![CDATA[blade sharpening]]></category>
		<category><![CDATA[butcher]]></category>
		<category><![CDATA[diamond]]></category>
		<category><![CDATA[diamond steel]]></category>
		<category><![CDATA[Dull]]></category>
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		<category><![CDATA[maximum efficiency]]></category>
		<category><![CDATA[metal]]></category>
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		<category><![CDATA[sharpening steel]]></category>
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		<description><![CDATA[Long and pointed, this thin round rod (also called a butcher&#8217;s steel ) is made of extremely hard, high-carbon steel (some of diamond steel or ceramic) and is used to keep a fine edge on sharp knives. The rod is attached to a handle, which usually has a guard to protect the user&#8217;s hand from [...]]]></description>
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		<title>Honing, Stones and Grinding</title>
		<link>http://cooking.marcgottlieb.com/2010/02/honing-stones-and-grinding/</link>
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		<pubDate>Tue, 09 Feb 2010 20:49:41 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[Equipment]]></category>
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		<category><![CDATA[edge service]]></category>
		<category><![CDATA[grinder]]></category>
		<category><![CDATA[Grinding]]></category>
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		<category><![CDATA[how to sharpen a knife]]></category>
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		<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>
		<category><![CDATA[truck]]></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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