<?xml version="1.0" encoding="UTF-8"?>
<item>
  <id>11862</id>
  <title>How Do You Sharpen a Vegetable Peeler?</title>
  <published_at>Tue Sep 29 16:53:00 -0700 2009</published_at>
  <link>http://www.chow.com/stories/11862</link>
  <pubDate>Tue, 29 Sep 2009 23:53:00 GMT</pubDate>
  <short_description>No one does it, but it makes a big difference</short_description>
  <long_description>No one does it, but it makes a big difference.</long_description>
  <img>http://www.chow.com</img>
  <author>none</author>
  <category>
    <id>14</id>
    <name>CHOW Tip</name>
  </category>
  <pages>
    <page>
      <page_number>1</page_number>
      <content>
        <![CDATA[<div id="video_story" class="clearfix">

<div id="video_holder">proteus embed call</div>

	<h1>How Do You Sharpen a Vegetable Peeler?</h1>


<div id="intro">
Douglas Ford, sous-chef of LA&#8217;s <a href="http://www.chow.com/places/26089">Lucques</a>, sharpens his vegetable peeler every day to keep it in tiptop shape. Most of us sharpen ours &#8230; never. Douglas demonstrates a great technique for sharpening in this CHOW Tip!

</div>

</div>

<p class="author_bio_new"> <em><a class="red" href="http://www.chow.com/stories/14/category">CHOW Tips</a> are the shared wisdom of our community. If you&#8217;ve figured out some piece of food, drink, or cooking wisdom that you&#8217;d like to share on video (and you can be in San Francisco), email <a href="mailto:Meredith.Arthur@chow.com">Meredith Arthur</a> and tell us what you&#8217;ve got in mind.</em></p>]]>
      </content>
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      <id>2552</id>
      <name>lucques</name>
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      <id>31655</id>
      <name>vegetable peeler</name>
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      <name>sharpening</name>
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      <name>sharpen knives</name>
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    <tag>
      <id>18982</id>
      <name>paring knife</name>
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