OCR Interpretation

The day book. (Chicago, Ill.) 1911-1917, January 04, 1913, 2, Image 12

Image and text provided by University of Illinois at Urbana-Champaign Library, Urbana, IL

Persistent link: http://chroniclingamerica.loc.gov/lccn/sn83045487/1913-01-04/ed-2/seq-12/

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Ever lose your temper, or see
your husband lose his, trying to
carve a roast with a dull knife?
Sharpening such a knife and
keeping it sharp is simple if you
know how, and it saves a lot of
snappy language.
The carving knife should be
made of good steel which will
hold an edge properly.
The steel or sharpener is al
most as important in the carving
set as the knife. To keep the lat
ter in perfect condition it should
be given a few strokes on the steel
before using. This method pre
serves the 'edge from its constant
contact with a bone or the platter.
Figure 1. Hold the steel in
the left hand, moving the knife
up and down it.
Figures 2 and 3. Bring the end
of the blade, at an angle of 15 de
grees against the end of the steel.
Draw the knife down the steel to
ward you, as in Fig. 2, so the
point of the blade leaves the steel
near its lower end as in Fig 3.
Repeat the process, alternating
sides, about a dozen times.
Figures 4, 5 and 6 show the
other method, working away
from you.
o o
Teacher Can any of you boys
tell me the name of a first-class
Boy Cruiser.
Teacher Yes. And what
drives the cruiser through the
Boy It's screw, sir.
Teacher Right. And what do
they call the men on board?
Boy It's crew, sir.
Teacher And what is your
Boy Carew, sir.

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