Last night, I had tried this slow roast recipe I found from this magazine/cookbook that I had picked up at the grocery store the other day. After about three hours of cooking in the oven, I was ready to cut into this baby, only to realize that my carving knife was so dull that it basically smashed the meat before it actually cut anything. Needless to say, I was slightly disappointed that I couldn’t make really, really thin slices of meat so that I could make sandwiches out of the left overs. Besides that, the roast turned out superbly, and I’ll definitely have to make it again!

After last night’s vain attempt at slicing meat, I had come to the realization that, yes, my knives have indeed taken a beating after three years of hard use, and that they are in desperate need of a good sharpening. I had tried using a knife sharpener at home, but it just didn’t cut it (sorry for the pun!), so I believe it’s time I found a “professional” to take care of this.