We’ve all heard it, but how true is it? Could it possibly be true? This is one of those crazy kitchen tips that almost seems to defy logic.
MYTH: A sharp kitchen knife is a safe kitchen knife.
Verdict: TRUE. I know, right? A sharper knife seems like it would be much more likely to slice you right open and send you straight to the ER.
But, how is a sharp knife a safer knife?
First and foremost, if you’re chopping anything with a dull knife, you’ll need to apply more pressure. You’re having to do more work to accomplish the same movement, which leaves more room for error.
A sharp knife can slice right through onions, apples, even soft tomatoes. It’ll glide nicely through melons, and is easier to control. With more control, you are less likely to hurt yourself. Also, you are more likely to be paying closer attention with a sharper knife, lending you better control
If you do manage to cut yourself with your sharp knife, you’ll have a cleaner cut that heals much easier.
A sharp knife offers a clean, precise cut. As a bonus, this means that you won’t cry when chopping onions, since you’re slicing through fewer cells, releasing less gas.
Good knife skills are the key to preventing any accidents. You definitely need to practice your knife skills when you’re working with any knife, but it’s very important when you have a sharp knife.
Better knife skills will make your cooking experience more enjoyable, as you’ll be able to save time on preparation, and accomplish tasks with better consistency.
Home Ec 101 has a great knife skills refresher article here.
Are there any kitchen tips or myths you want checked out? Leave a comment or contact me and I’ll look into it for you!