CARE OF KNIVES.
Metal surfaces are a menace to wellsharpened knife-blades. If your kitchen table has an enamelled top, use a small wooden cutting board. Some people object to storing knives in a drawer, but there is no objection to this unless the drawer is of metal, in which case it may be lined with blotting paper or felt, thus safeguarding the sharpened blades. Knives with stainless steel blades, which arc now sold so much, are very satisfactory for use in the kitchen as well as on the table. Their more expensive cost will bo well repaid in the saving of time ordinarily spent in cleaning them. A cheap knife is a poor investment, for the reason that it will never nold an edge. Select knives with well-tempered steel blades. One-piece handles are most sanitary.
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https://paperspast.natlib.govt.nz/newspapers/ODT19270125.2.125.5
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Otago Daily Times, Issue 20006, 25 January 1927, Page 14
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135CARE OF KNIVES. Otago Daily Times, Issue 20006, 25 January 1927, Page 14
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