Not Tom, but yes. Union Square.

I can't believe I forgot! John Cusack was at the restaurant where I had dinner last night.

Man, my crush is entirely gone. I'll love Martin Blank forever, but John Cusack looked like he'd just rolled out of bed after a five day alcohol and Cheeto bender.

Hey, foodies and Alton Brownies....

I got S two brand new kitchen knives for Christmas, and we read the care and feeding notes and realized we needed to change our behavior a little to keep them sharp.

While at the 'rents in SF last week, I was reading through the apendices on Alton's "I'm Just Here For The Food" and he said if we wanted our knives to turn to crap qucikly, we should keep them in a wooden knife block, but doesn't give any alternate suggestions.

How does Alton want us to keep our good knives if we want to keep them a long time?

Also, what's a honing stone and how do I use it (something else Alton suggests, but then doesn't go on to provide further information).

OK, why am I receiving spam telling me about Real Mature Singles (to which I said, 'Yeah, that's real mature') and the Single People Over 50 that they're sure I'm interested in?

Unless Billy Idol is one of them, then I'm in.

How does Alton want us to keep our good knives if we want to keep them a long time?

I've heard a magnetic strip on the wall. I'd heard before that jumbling knoves together in a drawer will turn your knives to crap, never heard that before about the wooden block. Fuck that noise, I got a marble backsplash.

I've heard a magnetic strip on the wall.

Sweet! We already have one of those.

Sean, I keep my good knives on a magnetic strip on the wall - that way the blades aren't touching anything and dulling. [link]

Honing stones are fun! And provide a great opportunity to practice your maniacal laugh. I use something like this: [link]

Hey peeps. A few days ago I wrote about my problems getting financing to move. A few people suggested what to do, and I did as suggested - and I've been given the money for a deposit now! Just need to find a shiny flat in Liverpool now. Looking at ones in the city center near my work, as I'm a big metrosexual looser.

As bon notes, the magnetic strip is a good option.

Sean, Tom and I go a decidedly low-tech way of flattening paper towel rolls and sliding a chef's knife in there. (We don't have any good smaller knives.) For our other, we were pleased as punch to get it back from getting it sharpened with a little cardboard sleeve. Sadly, we've not gotten that again. So, cardboard casing, laid in drawer.

We have a honing steel, that looks like a little sword, and we (ideally) before every use, slide each side of the knife at about a 45% angle an equal number of times just to keep the blade in line. Do we do this every time? No, but we should. But we don't. We send them to be sharpened a couple times a year, usually mom and pop hardware stores can do that.