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Take the greatest care of your knives; don’t cut with them on an enamel or marble-topped table or a plate; have a good steel for sharpening; keep your kitchen knives in a special box or compartment of the knife drawer; wash, dry, and put them away, with the points stuck into a cork, as soon as you have finished with them. Let it be understood by all members of the household that there will be serious trouble if your knives are borrowed for screwdriving, prising open packing-cases, cutting fuse wire or any other purpose for which they were not intended.

Elizabeth David [1913-1992], French Country Cooking