For some reason, lately I find myself with less and less time when I get home.  That means less time to get dinner ready for Daddy and myself, and less time to put something together for baby. While he’s at a point where he can pretty much eat what we eat, there are still some things that have to be cut into smaller pieces, trimmed so that he can pick it up, or flail it about the room in his attempt to master the fork and spoon. This is where kitchen shears are a real blessing.  Firstly, they can cut up meat in no time at all – making sliced chicken for fajitas or chicken parmesan a breeze.  Also, they’re great for the times when I put all the meat and vegetables I’ve made into a small bowl for him and use the shears to quickly chop the meal into manageable chunks – much easier than chopping! Of course, shears, with their smaller parts and nooks and crannies, have to be well cleaned when I alternate between raw and cooked meats and vegetables.  I soak and scrub my shears in a bleach/detergent bath, scrubbing with a long-toothed brush to make sure it all gets clean.  I rinse them well and dry them quickly, so that they don’t have a chance to rust (I once made the mistake of soaking a pair of shears too long – big mistake!). I make every effort to keep them sharp, too.  Here’s a tip from my mom that works to keep shears (and any scissors) sharp and effective (just remember to keep such things away from baby’s reach, of course): Tear off a piece of aluminum foil (about 8 inches or so) and fold lengthwise – into a thick strip, as though you were making a fan.  Cut along the longest edge of the foil with your shears – do this a few times.  Test the shears on a piece of twine or a piece of celery or something. For sharpening the tip of the shears, fold the remaining pieces a few more times and snip the foil just at the tip of the shears. Oh kitchen shears – I sing your praises, as a mom and as a person who loves finding tools that make my time in the kitchen more efficient.  Baby thanks you, too.