Anyone in the Land Down Under who loves to cook, amateur or pro, knows knife sharpening is important. Just because the blade can cut it doesn’t mean it’s good enough. Unless you don’t really care about the quality of your food cuts, then you ought to take this task seriously — and religiously.
But you can only appreciate the art and science behind knife sharpening by weeding out the misconceptions that seem to be as old as time.
A Butcher’s Steel is for Sharpening
Contrary to popular belief, a butcher’s steel actually isn’t making your knife any sharper. The main purpose of this tool is honing — the process of straightening the blade to ensure its edge is in its best form for cutting.
No matter how fancy your knife is, its tip would eventually curl and bend as you use it. Even the sharpest knife on the planet is less effective until it’s well-honed.
Some Knives Require No Sharpening
Any self-respecting knife manufacturer can’t claim that their blade stays sharp forever. If you hear such a promise, it’s certainly a sham.
All knives are bound to get dull at some point, explains Total Knife Care. It’s important to have the best knife sharpener in Australia to ensure excellent cutting performance.
Only Food Dull Knives
This could only become true if your knife doesn’t touch the cutting board — which, of course, never happens.
Your cutting board actually does more damage than the food you cut. The harder the board, the more detrimental it is to the knife. Wood, however, proves to be less damaging to the knife’s edges.
Harder Blades Delay Dullness
It holds true to some extent, but a blade’s hardness can be its own curse. Hardness is equivalent to brittleness; and the more brittle the blade is, the easier it is to chip.
Knife sharpening should usually be done professionally. That’s why even if you’re not a culinarian yourself, you should still invest in a pro sharpening tool to prolong the life of your knives.