Problem: Article: You can choose cutting boards made from wood, bamboo, or plastic. Plastic is lightweight and easy to store, but it can be difficult to clean. You'll need to discard any plastic cutting boards that develop knife scars or ridges. Wood cutting boards have natural antiseptic properties that can help keep them clean. You can also use bamboo, but since it's harder than wood, it may dull your knives faster. Avoid chopping on metal, glass, or stone cutting boards. These can dull your knives. Consider getting two cutting boards. Use one to chop vegetables or fruit and use the other to chop meat. Most knife sets include a variety of knives that you'll use for different kitchen jobs. To chop, you'll usually want to use an 8 to 10-inch (20 to 25 cm) chef's knife. It has a slight curve, so you can rock the knife back and forth as you quickly chop. The knife should feel a little heavy and balanced when you hold it. Don't chop food with small knives (like paring knives) since the knife could become stuck in the food or you may cut yourself. Avoid using it for small jobs, like peeling food or cutting bread. Professional chefs sharpen their blades every day because they use them so often. Be in the habit of sharpening your knife blade using a sharpening stone since dull knives are more likely to slip while you're using them. This can increase your risk of cutting yourself. If you don't feel comfortable sharpening your own knives, you can send your knives away to a professional sharpening service. If the knife blade has been bent off center because of frequent use, you can also use a honing steel to push the blade back into balance.
Summary: Choose a cutting board. Use the right knife for the job. Keep the knife sharp.

INPUT ARTICLE: Article: Take the sausage stuffer out of the freezer, and set it up according to the manufacturer instructions. Run warm water through the sausage casings, and get them ready to stuff by draping one end over the rim of the bowl while the tail continues to soak in warm water. Prepare a cold platter on which to place the stuffed sausages. Lastly, remove the sausage meat from the freezer. When you run water through the casings, check to see if there's a leak. If you find one, discard that casing. Try to keep the casings from getting twisted since you might accidentally rip one if you have to untangle them. Each casing is several feet long. The entire casing should be slipped onto the tube with a tail of 8 inches (20.3 cm) or so hanging off the end. When you stuff the sausage, the meat will fill the casing. In some cases you only need one casing for an entire batch of sausage. Place the meat into the sausage stuffer all at once. Crank down the stuffer so that the meat begins emerging from the stuffing tube and fills the casing. Use one hand to help the casing slowly slip off the tube as the sausage meat fills it, and use the other hand to guide the sausage into a coil shape. It takes some practice to get the hang of how fast to crank the stuffer and fill the casing. So, go slowly at first since you don't want the casing to rip. If you have sausage meat that won't fit in the stuffer, keep it in an ice cold bowl until you run out of sausage. Then, quickly fill the stuffer again. If you run out of casing, remove it from the stuffer, tie off the end, and resume with a new casing. Keep stuffing casings until you run out of meat. You should now have one or more coils of sausage knotted at one end of the casing and open at the other. Form the links by measuring six inches from the knot, pinching the sausage with your thumb and forefinger, and using your hands to twist the two pieces toward yourself three times. Measure another six inches down the coil, make a pinch, and this time twist away from yourself three times. Continue in this fashion down the coil until you've run out of room to make more links. Knot the end of the coil tightly against the meat. Make sure you twist one link toward yourself and the next link away from yourself. This makes sure the links don't unravel.

SUMMARY: Prepare the sausage stuffing equipment. Slip a casing onto the stuffing tube. Stuff the casing. Form the links.

In one sentence, describe what the following article is about: Use paper towels to blot grease and remove food spatter. Removing stains as quickly as possible prevents them from setting. Acidic food such as tomato sauce or lemon juice can damage metal over time, so don't let those stains linger. Pick a non-chloride glass cleaner or all-surface cleaner such as Windex. Use it between washings to remove minor stains like fingerprints. Spray the cleaner across the surface of the metal. Wipe the fingerprints off with a cloth, then wipe up excess cleaner or allow it to air dry. To give the backsplash a shine, add a tablespoon of olive oil to a soft cloth. Spend a few minutes rubbing in the oil along the grain. Leave the oil alone and it'll protect your backsplash from stains for a few weeks. Commercial metal polish can also be used, but olive oil works well and is less expensive. Other oils, including baby oil, may also work.
Summary:
Blot stains immediately. Spray glass cleaner to remove fingerprints. Buff the metal with olive oil.