Jim Davis: Hi there! Chef, Jim Davis here for Harris Teeter. I want to spend a moment talking to you about maintaining your knives. If you've bought some good knives for your kitchen, then you've invested some money. And it's a good thing to preserve that money and that investment. Always make sure that if you're using a German style knife, always use a honing steel, every time you pick your knife up to cut something, use this steel just two or three times like this. Remember, we want to use that at a 20, 90, 45 and about 20. We want to do that three or four times before we use the knife. That's one of the most important things to do. If you're using a Japanese knife, you want to make sure that every week or so, you run it through your rollsharp, just to maintain the edge. We want to make sure that we store our knives properly. You want to keep those knives away from other knives and away from other kitchen parts. You don't want them rattling around in a drawer unprotected. If you don't have the wooden block or you don't have the wooden separator, then go to the Home Store and purchase some knife guards, the little plastic devices that just clip over your blade so that when you put them into drawer, they're going to bounce the blades against. Remember, do not put your knives in a dish washer, not because the water or the heat will hurt them, but simply because the pressure of the water will bounce them around and dull the edges. And that is how you need to maintain your knife. You have a good investment in these knives. Take care of them, they'll last you a lifetime.