#223 – 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!

6 Replies to “#223 – The Sharpest Knife in the Drawer Fallacy”

  1. 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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