JRC

Let's face it, most of us expect a lot from our kitchen knives but we don't give them the respect they deserve! They do all the work day after day-- chopping and cutting, slicing and dicing, peeling and prying (prying?)...and what do we do? We drive them into rock hard cutting surfaces, pile them in drawers stuffed with peelers and tongs and last year's take-out menus; we throw them in dishwashers to clang around with forks and spatulas. And still we expect them to remain sharp and effective even in these despicable conditions....well, you get the picture!

Having your kitchen knives professionally sharpened once or twice a year is a good way to keep them in good working condition for years to come. Then take them home and give them the respect they deserve by cleaning and drying them by hand and storing them with their blades protected in their very own knife block or drawer or on a magnetic strip.

Jim Cunningham 65 Munsill Ave. Bristol Vermont 05443
(802) 453-2453 jim05443@gmail.com