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A Blog Post about sharpening

Subtitle Bacon ipsum dolor amet sirloin boudin chuck short ribs drumstick. Pork belly sirloin strip steak pancetta cow pastrami alcatra swine salami picanha shankle meatball ham hock. Sausage pig jowl short loin. Chuck kevin brisket corned beef, t-bone drumstick porchetta tenderloin salami bacon ham pancetta ham hock capicola pig. Sirloin sausage spare ribs ground round, bacon cupim beef pork loin pancetta filet mignon prosciutto. Pork chop swine kevin, bacon tongue leberkas pork loin. Shank burgdoggen meatball ball tip short loin hamburger. Sausage beef ribs buffalo, ground round shoulder hamburger tongue chicken biltong corned beef doner ham capicola picanha meatloaf. Leberkas tail pork loin, chuck ball tip pastrami jowl andouille shank cow ribeye bresaola meatball filet mignon. Shank spare ribs chicken...

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Cookware article-7

Adam Quality knives are the most important tool for any chef, and keeping your knives sharp is essential. Sharp, well-maintained knives are safer, provide more control, and are incredibly fun to use. While a new knife will arrive sharp, with continued use, even the best knives will eventually go dull. WHAT IS SHARPENING, ACTUALLY? A sharp knife’s edge will come to a thin, polished point. Over time with use, this delicate edge will get worn down, exposing a thicker, duller point. When you sharpen a knife, you are physically removing steel from the surface of the knife to re-form a thin, sharp edge. (Note that sharpening is NOT the same as honing!) This is what a sharp knife's edge will...

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