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  • To make shallow cuts (1 to 4 mm) in the surface of food using the point of an office knife, to assist marinating, or skinning, or in the case of skin on the surface of meat to assist the rendering of the subcutaneous fat and to prevent the shrinking of the skin from distorting the shape of the meat, or to make indentations in a cake, biscuit or scone, etc. to assist portioning