In article >,
Chatty Cathy > wrote:

> http://www.recfoodcooking.com/
> Vote now!
>
> Thanks go to Om for suggesting this survey.
> --
> Cheers
> Chatty Cathy - waving at Andy

Lots of variations indeed! :-)

I just have one small drawer dedicated to knives and sharpeners/steels.

The two I use most frequently are stored stuck to the stove hood via
magnets on the opposing side. <G>

One 2" hand made paring knife (made by a co-worker that died from colon
cancer 3 days after my mom) and a small "Eagle Claw" brand fillet' knife
I bought at Wal-mart for $11.00. I also often use a large chinese chef's
knife (aka cleaver) but that gets stored in the knife drawer...
--
Peace, Om

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