You just can’t be a good cook unless you know how to sharpen knives. It is considered to be one of the essential cooking skills, and having a sharp knife means having more control of slicing and cutting your food; apart from that, a sharp knife also allows you to be safer, better and faster in your work! So, why exactly is it so, and what are some of the benefits that a sharpened knife brings?
Sharp Knife is Much Safer
People might thing that a sharp knife is dangerous, but in fact, it’s the other way around – a sharp knife is predictable, and never slips while it is being drawn through the food you’re slicing. This allows the cutter to have better control over the knife, and slice and chop exactly the way they want to! If a knife is dull, it will slip, which makes it almost impossible to have any kind of control over it. This increases the chances of cutting yourself, and with a sharp knife this hardly ever happens.
Sharp Knife is Much Better
When you use a sharp knife, there is no need for brute force, which you’d have to use if you’re using a dull knife. This means that you won’t damage your food as much, and the cuts will be just perfect. This goes especially for the delicate foods like plants and herbs, which will always look fresher when cut with a sharp knife – there will be no discoloration or accelerated wilting. Also, a dull knife is much slower, while a sharp knife gets the job done much quicker.
This Skill Offers You More Control
You can choose how to sharpen your knife in order to have more control over it. Basically, it all comes down to how you like to use your knives. Some people prefer a nice 45-degree angle on the side of a knife, which offers them a durable and tough blade perfect for chopping. Others, who prefer slicing knives, like to have their knives honed to a 15-degree angle on each side; this is a bit more fragile blade, but is perfect for slicing.
It is important to know how to slice delicate foods, like ripe tomatoes. In order to do that, you really ought to avoid using a finely polished knife edge. Just use a 4,000 grit stone – this gives your blade a jagged peak which makes it easy to get a hold of the slippery tomato skin. This means that during such slicing actions, you blade ought to have more microserration, which helps with the slicing and offers durability to the knife.
Why Learn How to Sharpen?
Well, think of it as an investment. A set of nice waterstones don’t really cost that much, but can make a lot of difference in the way you cut or prepare your food. Also, having your knives sharpened by a sharpening service every now and then is going to cost a lot, so why not learn how to do it yourself? It is a skill that’s going to be useful to you for the rest of your life.