For many, a knife can tell you what level of work they do, how they treat ingredients, or even their stance or attitude towards cooking.
Most Japanese chefs can be seen sharpening their knives at the end of each shift. You might say, oh boy, what a waste! I admit, it can sound that way, but these chefs are not using grinders or anything of that magnitude. In fact, most use Japanese whetstones that are a finer grit, resulting in very little metal loss.
Such a simple, yet intricate topic. One that is absolutely fascinating to me.
So, where are we going with this? Well…How sharp are your knives at home? When was the last time those blades got a little love?
A knife that has a sharp edge will most likely glide through food effortlessly. Is there more to it than that? Of course, there is, but a sharp edge will not damage the cell walls of ingredients, altering their texture and flavor like a dull edge would.
Soft-skinned fruits and vegetables can develop almost a grainy type of surface when cut with a dull knife, instead of smooth. It might sound silly, but don’t stress your vegetables out. Dull knives put unnecessary stress on your vegetables, resulting in loss of nutrients and taste. How many times have we cut basil only for it to turn black almost instantly? How many times have we gone to cut a beautiful tomato only for the knife to struggle?
The best way to make the most of your ingredients, sharpen those knives! Plus, there’s nothing more satisfying (and frankly, efficient) then cleanly slicing and dicing instead of bludgeoning your produce.
What does this mean for those that just love to cook at home? Is sharpening your knife necessary after every time you and the family cook dinner? Absolutely not.
Even as a professional, I would be lying to you if I told you I came home every day and sharpened my knives, or even touched them up. However, I do sharpen mine at least once a week. If you can sense your edge is failing (your knife edge that is), and your household honing rod isn’t bringing it back, it might be time to get your knives professionally sharpened.