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Any good cook will tell you that one of the most important tools in the kitchen is a good knife. They will be quick to add that one of the most dangerous tools is a dull knife.

A set of good knives will last a lifetime provided you take care of them, and you don’t need 12 different sizes, styles, etc. You can easily ‘get by’ with three quality knives. A chef knife, a paring knife and a serrated (bread) knife. (works wonderfully for slicing tomatoes!)

Store your knives in a block if possible, or in a drawer, separated from other kitchen utensils. You don’t want to reach into a drawer for a peeler and run into a chef knife! Cleaning is important too. Please don’t EVER put your good knives in a dishwasher. Wash by hand in warm soapy water, dry immediately and return to their designated space.

And finally, to get back to my opening comment, keep your knives sharp. A dull blade is difficult to control and is likely slip while you are cutting or chopping. It’s an accident waiting to happen.

For a great selection of new or refurbished knives, or to sharpen the knives you have see Joe at Eversharp Knives in Minneapolis.  I promise – you’ll be glad you did. Happy Cooking!!      www.eversharpknives.com

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