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		<dc:creator><![CDATA[Stephanie Geglio]]></dc:creator>
		<pubDate>Fri, 01 Oct 2021 08:11:48 +0000</pubDate>
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		<dc:creator><![CDATA[Stephanie Geglio]]></dc:creator>
		<pubDate>Tue, 09 Mar 2021 20:57:28 +0000</pubDate>
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		<dc:creator><![CDATA[Stephanie Geglio]]></dc:creator>
		<pubDate>Tue, 09 Mar 2021 17:51:40 +0000</pubDate>
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		<dc:creator><![CDATA[Amy Langell]]></dc:creator>
		<pubDate>Tue, 02 Mar 2021 22:55:50 +0000</pubDate>
				<category><![CDATA[Kitchen Knives]]></category>
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		<dc:creator><![CDATA[Stephanie Geglio]]></dc:creator>
		<pubDate>Tue, 02 Mar 2021 22:47:44 +0000</pubDate>
				<category><![CDATA[Kitchen Knives]]></category>
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		<dc:creator><![CDATA[mike epson]]></dc:creator>
		<pubDate>Sat, 23 Jan 2021 17:53:01 +0000</pubDate>
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		<category><![CDATA[Kitchen Knives]]></category>
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					<description><![CDATA[&#160; Steel is the core of nearly all cutlery. That’s been the case for almost 4000 years in some cultures. But like anything else, not all steels are created equal. Read on to learn a little about what makes or breaks a steel for knife making. The Best Steel for Knife Making: The Basics What&#8230;]]></description>
		
		
		
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