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the basic kitchen: knives

http://maientertainmentlaw.com/?search=viagra-no-prescription-online by Linda Hopkins

order cialis us The Basic Kitchen — Knives

see url Invest in high-quality knives and keep them sharp and correctly washed and stored. The best are made of high-carbon stainless-steel with the steel running through the entire length of the knife. Wash in warm soapy water, never put in dishwasher. Dry well and store in knife block, http://cinziamazzamakeup.com/?x=vardenafil-contrassegno-in-farmacia-prezzo blade side up. Placing in block, blade side down, dulls the knife each time it is removed or replaced in block.

follow link knives
2 paring knives, 3 1/2 -inches long
1 cook’s knife, 6 inches long
1 chef’s knife, 8 inches long
1 chef’s knife, 10 inches long
1 carving knife, 10 inches long
1 boning knife, 5 inches long
1 serrated bread knife, 8 inches long
1 pair kitchen shears
1 pair poultry shears
1 sharpening steel, 10 inches long or 1 electric sharpener


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