Why You Should (read: need to) Sharpen Your Knives
Dull knives might be a chef’s worst nightmare. They’re unsafe, destroy your food, and make kitchen work a pain. You might as well use a mallet to slice your avocado!
There are many reasons why you should always use a sharp knife. Most importantly, a sharp knife is a safe knife. Dull knives require you to apply much more pressure when making cuts, making them clumsy and less predictable. Dull blades can easily slip across the surface of fruit and vegetables. We don’t know about you, but we’d prefer to keep all of our fingers! A sharp knife will slice with ease, giving you more control. And say you do nick yourself while slicing that onion (we know, they’re tricky), injuries incurred with a sharp blade heal faster.
Dull knives tear meat, bruise fruits and vegetables, and crush herbs allowing them to “weep” more and lose valuable juices. Sharp knives afford you precision that will not threaten the integrity of your meat, produce, or bread.
Lastly, our top reason why we always use a sharp knife in the kitchen: sharp knives just plain feel better to use. Your work in the kitchen will be easier and faster. If you like to work in the kitchen, a sharp knife will make you like it more. Don’t like working in the kitchen? A sharp knife will get you out of there even faster! Working in the kitchen should be a peaceful and relaxing experience. We think you deserve it that way and we’d like to help.
