As a kid, we were taught that the American Flag should never touch the ground. I think I may have learned that there was some mystical place flags were to go when they were worn out, but I never knew where that was.
Do you?
Now that I had a nicely prepared cutting board, it was time to turn attention to my much-abused knives. I literally can’t remember the last time I sharpened them, so I’m guessing that it might’ve been November… maybe October… since they’d had any kindness shown to them. It all came to a head on Friday night when I went to cut a tomato and it took waaaaay too much effort to break the skin.
Which means that, not only were my knives too dull to do their job properly, but they were now extremely unsafe as well.
Ugh… look at all those nicks and dings in the knife’s edge! No wonder I was having a tough time with that tomato!
Today was the day… I’d left it go long enough. I was going to sharpen my knives! But, in getting ready to pull out my grinder, I took a good look at my cutting board and realized it needed some help too — it was dry as the Sahara. It has been about as long since I oiled my cutting board as since I’d sharpened my knives… and that was bad. That needed to be rectified right away.
Especially as I’m making a special dinner tonight to celebrate the Year of the Tiger and that would require much chopping of veggies.
So, first things first, I needed to scrub the whole area, including the piece of rubber shelf liner I use to keep the main cutting board stable and slip-proof.
I got a big roll of this stuff at Bed Bath & Beyond for about $3 and can cut myself a new piece whenever it gets gross.
Having a slip-proof cutting surface is the #2 rule of knife safety — and I’ll deal with the #1 rule tomorrow.
