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Steel made with a wavy surface pattern produced by hammer-welding 2 different strips of steel followed by repeated heating and forging.
A boning knife has a thinner blade and is ideal for removing bones from meat, while a fillet knife has a flexible blade that is better for removing skin and bones from fish.
The best way to store knives is in a knife block or on a magnetic strip, with the blades facing upward to prevent dulling or damage to the blade edge.
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