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	<title>Kitchen Cutlery and tools &#187; Kitchen knife blade production</title>
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		<title>Kitchen Knife Blade Production</title>
		<link>http://qualityparingknives.com/forged-kitchen-knives-versus-stamped-kitchen-knives/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=forged-kitchen-knives-versus-stamped-kitchen-knives</link>
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		<pubDate>Fri, 13 Apr 2012 14:45:21 +0000</pubDate>
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				<category><![CDATA[Kitchen knife blade production]]></category>
		<category><![CDATA[forged]]></category>
		<category><![CDATA[razor sharp edge]]></category>
		<category><![CDATA[stamped]]></category>
		<category><![CDATA[thck blade]]></category>
		<category><![CDATA[weight and balance]]></category>

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		<description><![CDATA[<p>How a kitchen knife blade is produces determines both its level of quality and expense and it&#8217;s difficult to have one without the other.</p> <p>Good quality and expensive kitchen knives are sharper and harder because they are forged from carbon-steel which allows them to retain their blade&#8217;s sharpness for a long period of time.</p> <p>On [...]]]></description>
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