There’s no doubt. A guaranteed way to enjoy cooking more is to use a set of sharp knives. It’s more relaxing, preserves the integrity of the food and it’s much safer.
You know what we’re talking about. Imagine cutting up a butternut squash with a knife you own now, that’s not so sharp. You force the blade into the squash, throw your weight into it just to get it to go through the meat. Not safe for you or the food.
A precise cut will keep food fresher longer because a dull knife crushes more of the cells surrounding the cut, which speeds up wilting and discoloration. Sloppy slicing also releases more fluids resulting in less flavored food and that defeats the whole purpose! If you’re slicing food for aesthetics a clean cut is a must. How appetizing will your dish look with mewed celery for garnish?
It may sound counter intuitive, but a sharper knife is a safer knife. When you use a dull knife, you press harder on what you’re cutting (flashback to the butternut squash scenario) which increases your chance of slippage leading to a finger injury, and also adds to your bandage budget!
Bottom line: regular sharpening is absolutely worth the investment.
Knives are designed with a bevel or angle based on how it is used and what it is designed to cut. If you sharpen your knives more often you will remove less metal because the edge deformation is less, so your knife will last longer; and you want to get your money’s worth when you’ve spent a mint on a good set.
And it just so happens we have a knife sharpening event coming up at Kelsick Specialty Market. Learn more here.
A few more tips on caring for your knives:
Only use wood or plastic cutting boards. Cutting directly on metal, glass or marble surfaces will dull and eventually damage the blade of the knife.
Wash your knives by hand and dry immediately. Extremely hot water, cleaning solutions, hot air and potential dinging from other objects in a dishwasher are all too aggressive for their delicate, sharp edges.
Don’t stick wet or damp knives in a knife block. It will promote rust and wooden blocks hold moisture that breed bacteria. A knife magnet is ideal.