11 Facts and Falsehoods about Kitchen Knife Sharpening
The Culinary Cutting Edge
This post is in partnership with Edgecraft. All opinions are my own.
Most kitchen knives do not perform nearly as well as they could or should simply because they are not properly sharpened. One reason for this is the abundance of myth, folklore and misinformation out there when it comes to getting and keeping knives sharp. So, let's set the record straight.
Here are 11 often-heard statements about knives and sharpening. Watch the video to learn whether they are true or false.
1. A knife “steel” can sharpen knives.
2. The best method for sharpening is a traditional abrasive stone
like the one my butcher uses.
3. Electric sharpeners grind away too much metal.
4. Sharpening an edge and honing an edge are the same thing.
5. Asian style knives differ from American or European types.
6. The only way to get really sharp knives is with an electric sharpener.
7. The bottom of a ceramic cup is a great knife sharpener.
8. The best sharpness test is to try slicing a piece of paper.
9. A plastic carving board will dull knives more quickly
than a wooden one.
10. New or high quality knives do not require sharpening.
11. A sure way to judge a knife’s quality is by its price.
For more information on the products featured in this post visit www.chefschoice.com/
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