The Sharpest Knife in the Drawer Fallacy

I’m of the opinion that when it comes to your kitchen knives, they should all be at their sharpest.

A dull knife makes for hard work.

I was trying to saw through a tomato until my husband, who is the ultimate knife sharpener, remedied that situation, tout de suite. One pass and like magic, I was through that tomato faster than you could sing “. . . you say tomato and I say tomahto . . .”.

Sharp knives not only make it easier to do your slicing, dicing and chopping, but they can also prevent accidents. Yes, this may seem counter-intuitive, but there’s a greater risk of slipping and slicing or stabbing yourself when you saw back and forth with a dull knife.

I like to put machines to work for me, as in Food. Processed., but there are times when they just won’t cut it! 🙂

Image courtesy of Maurizio Carta. Grazie!

5 Responses to “The Sharpest Knife in the Drawer Fallacy”

  1. so true! dull knives make kitchen work so much more difficult and for those of us with hand challenges to begin with that is even more true! Nan

  2. You’re more apt to cut yourself with a dull knife than a sharp one, too. It took a little practice, but I use the steel that came with my knife set to keep my knifes sharp. A few passes over the steel right before use and they’re nice and sharp. SO much easier–and more precise–to use.


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