We’re not kidding about a sharp knife. If Grant Crilly can do this in mid-air, imagine what you’ll be able to do on your cutting board with a properly sharpened knife.
If you have a knife block full of dull blades or a drawer of random knives that aren’t quite right, make 2013 the year that you learn the fine art of knife sharpening. Keep your favorite knives sharp and functional and eliminate the clunky ones that aren’t comfortable or efficient to use. Your prep work will be easier and more pleasant.
In the spirit of full disclosure, there are some amazing knives in the ChefSteps team’s collection — real jaw droppers of phenomenal beauty and craftsmanship. But when they are dull, they will be outperformed by a well sharpened, less expensive knife every time.
So why not save some money, buy a cheap knife and keep it sharp? To prove the point, we purchased an inexpensive used knife and then sharpened it. We were surprised at just how well it performed against some of our most expensive knives—at least until it lost its edge.
Sharp knives cut with less brute force than dull knives, causing less damage to the food. On delicate ingredients, like herbs, a dull knife will crush more of the cells surrounding the cut, which ultimately accelerates wilting and discoloration. A dull knife will slow you down. A sharp knife is safer and more predictable and will make working through your prep list easier and more pleasant. Regular sharpening will end up saving you money in the long run and wear and tear on your knives. Watch as Grant makes a case for buying your own sharpening tools.
Although a reputable knife store will offer a sharpening service, we prefer to sharpen our own knives. It’s not that difficult and doesn’t take much time, once you learn how to do it correctly. We’ve put together step-by-step video demonstrations by Grant Crilly to show you how to get a great result.