5 myths about knife sharpening
As any cook knows, sharpness is key when it comes to proper kitchen knife use. But with lots of myths about knife sharpening out there, how do you know what are the best practices and which mistakes to avoid? To help you find the right way, we’ll look at 5 commonly held beliefs about sharpening your knives and separate fact from fiction.
1. Myth: new or high-quality kitchen knives don’t require sharpening.
Fact: even the best knives dull with use. So to ensure an optimal edge performance, you need to sharpen your knife on a regular basis.
2. Myth: a sharpening steel sharpens your knife.
Fact: the sharpening rod certainly has its place in the kitchen but it doesn’t actually sharpen your knife. Daily wear can cause the teeth on the knife edge to be unaligned, creating a dull knife. The sharpening steel will then help to realign the teeth to improve your knife’s performance but won’t fully return the sharp edge.
3. Myth: the best sharpness test is trying to slice a sheet of paper.
Fact: the best test for a sharp blade is indeed its ability to slice through a piece of paper without shredding or tearing. If your knife can do this, it will have no trouble cutting through the ingredients you have selected for your next meal.
4. Myth: you need to be a professional chef to sharpen your knives properly.
Fact: anyone can sharpen their kitchen knives. With a practical sharpener, such as the 3-in-1 sharpener, you’ll sharpen your knife safely and effectively without needing any special techniques or expensive materials.
5. Myth: a blunt knife is safer than a sharp knife.
Fact: a dull knife requires more force, which causes the user to have less control and increases the risk of injuries. When you cut with a sharp knife you only need very little force, which gives you more control and allows you to cut how and where you intended.