Why You Shouldn’t Be Afraid of Using A Sharp Chef’s Knife

It does not matter the amount of ingredient prep knowledge you have, if you work with a dull knife in the cooking area then you will be at serious risk of injury. It’s fine to say that a sharpened knife may result in a significant injury if you should inadvertently cut yourself on it. But the truth is, what a lot of people misunderstand is the fact that a blunt chef’s knife is even more harmful when compared to a sharp one. In this review we’ll investigate why a very sharp chef’s knife is a product that you would like to have inside your home rather than a dull kitchen knife.

Sharpened chef’s knives can chop through tough ingredients with much less work over dull knives. Since you don’t have to exert as much power, you will maintain the pristine structure of the food. This allows you to see your work as well as where you are cutting. Soft foods will keep their color and taste when chopped precisely. A dull chef’s knife would most likely grind the foods and makes them mold more quickly. Finally, a sharpened knife makes it possible to chop efficiently and saves you time. In case you loathe slicing ingredients, you were possibly chopping with a dull blade this whole time and may want to utilize a sharpened chef’s knife.

Sharpened knives will be able to cut tricky ingredients where you want it to. As you slide the knife through the food, it isn’t going to slip. The sharp blade should quickly chop into the food and you can cut across without any getting stuck. A dull blade is unable to pierce the outer layer and can slip off. It is common for home cooks to slice their hands when their dull chef’s knife slips off from the outer layer of a pickle. It is only a question of time utilizing a blunt chef’s knife until you mess up and hurt your hand.

After awhile, even a sharpened chef’s knife could eventually lose its edge and become a blunt knife if you cannot take good care of it. To get this done, you will need to invest in a sharpening stone. Whetstones are what you use to restore kitchen knives. You should get a whetstone so you can restore the blade by yourself, else you should pay a premium for a service to hone it for you for a price. If you have to pay a professional to hone your blade, it may easily get more expensive rather than getting a sharpening stone and executing it all by yourself. It’s definitely worth the efforts in order to understand the best way to sharpen your own chef’s knife to cut costs because you don’t need to pay a pro to restore it for you. Check out more kitchen knife tips and how to properly sharpen them on your own over at kitchenslicer.org.