Funny thing is if you've ever shopped at Sam's Club you'll see you get great prices but you have to buy multiples of stuff. The 57 Sauce has wrapped in two's with a cardboard insert in front & back. Cutting thru I felt resistance and thought gee, I shouldn't feel much going thru the cardboard label. I'd better touch this one up tomorrow!
I hadn't realized I'd not only gone thru the labels but the bottle as well.
I'm a bit curious, YT2095- why do you sharpend the same knife every day? I'm a professional chef and even my work knives only need a full-on sharpening every few weeks, sometimes even less. I just touch 'em up on a ceramic steel every few days.
No knives in the drawer for me, either. It would be an invitation to lose a finger! All of my knives are sharp enough to shave hair at a minimum- the better ones will treetop hair. An edge like that doesn't last long in a junk drawer!