This makes total sense.
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Southern cooks know some of the smartest storage strategies.
They’re born out of necessityand a deep desire to not waste food.
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My great-grandmother taught me to always storemy flourin a drawer or pantry.
Kitchens get a lot of light, and Southern kitchens stay warm in the hot months.
That’s a recipe for rancid flour (and rancid oil, too).
I’m not even kidding.
But that, Garten says, is not the way she does it.
So I put it in upside down and I think it saves the blade," she said.
But I can’t help but wonder if there isn’t some truth to Garten’s strategy.
Why It Works
Blades are dulled as they’re used.
Still, it’s that progressive damage to the blade that makes them dulland eventually not safe to use.
If you could flip your knives over in the block, follow Garten’s advice.
It might help you go longer between times you better sharpen the blade.
