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Sunday, June 24, 2018, 8:03 a.m.

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Sliced, battered and seared

It happened so fast. I was frantically chopping and measuring, testing a recipe for tamales for The Washington Post’s Food section last fall, when I set my knife — my new, ultra-sharp chef’s knife — on the edge of a cutting board, which itself was perched at the edge of my kitchen counter. When I reached for some ingredient or another, I knocked the knife by the handle, and it ...

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