Cooks can slice, chop or mince vegetables and various other food rapidly by placing the little device, as shown, on a chopping board. Ii is an ordinary staple, driven in just far enough to allow a space for the end of an ordinary pointed kitchen knife to fit in it. The staple is driven in the edge of the chopping board. The knife can be raised and lowered with one hand, as the material is passed under the blade with the other. Great pressure can be applied and the knife will not slip. --Contributed by M. M. Burnett, Richmond, Cal.
Illustration: Knife Attached to the Board