Whether you’re using a chef’s knife or paring knife, a sharp knife is also a safe knife. Ideally, you want your knife to slice through food cleanly and effortlessly. A dull knife requires more force to cut through food, meaning you’re more likely to lose your grip while using it. So, if you find yourself sawing through a beef tenderloin—stop, and take the time to sharpen your knife first.
A sharp knife is also much more efficient. If you’re dicing carrots for a salad, chiffonading fresh basil for a garnish, or slicing potatoes for home fries, a sharp knife makes for exact, precise cuts. When your food is cut to the same size, it cooks more evenly and at the same rate, whether you’re roasting, sauteing, or boiling it. Ultimately, this means better looking and better tasting food.
Comments