Why you shouldn't work in the kitchen with a dull knife: chefs' tips

The high quality of ready-to-eat food depends not only on the choice of fresh and high-quality products, but also on the cutting technique. One of the key aspects of proper cutting is the use of a sharp knife. A dull knife can negatively affect the quality of cooking and even safety. Let's take a look at why it's important to cut food only with a sharp knife and why regular knife sharpening is a necessary element of culinary practice.

Read also: How to quickly peel new potatoes without a knife

A sharp knife allows you to make precise, fast and controlled movements when cutting. As a sharp knife penetrates the food effortlessly, cutting becomes an easy and enjoyable process. Thanks to the sharp blades, you can achieve greater precision and produce even slices of food.

It may sound paradoxical, but a sharp knife is safer to use than a dull one. When cutting with a sharp knife, you reduce the risk of slipping and accidental cuts. On the contrary, a dull knife requires more force and effort, which can lead to uncontrolled movement, which is the basis for danger.

A sharp knife allows you to preserve the original taste and texture of the product. It cuts with less damage and preserves natural juices and flavours. If you use a dull knife, food can lose its texture, flavour and juiciness, which can negatively affect the quality of the dish.

A sharp knife allows you to perform culinary tasks faster and more efficiently. Thanks to sharp blades, you can quickly chop and slice food without having to apply much effort.

Regular sharpening of knives is a necessary procedure to maintain their sharpness. During use, knives become dull due to friction and contact with the surface of the food being cut. Regular knife sharpening will help restore their sharpness and ensure maximum cutting efficiency.

Earlier, we wrote about unusual ways to sharpen a mincer and grater.

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