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Something as simple as choosing the right cutting boards can make a big difference in your knife's ability to keep its sharp edge longer. The best choice is a wooden cutting board. Since wood is pliable, it does less damage to your blade. Look for cutting boards that have the end grain facing up (butcher block style). Besides being the best for durability, this style lets the knife slide between the vertical wood fibers.
|Sheri Ann Richerson|