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| Sharp My Knife - Checking the blade |
Iron Chef Morimoto is quoted as having said “A kitchen without a knife is not a kitchen.” With due deference, I’d add one word to that: “A kitchen without a SHARP knife is not a kitchen.”
Knives are one of the leading causes of injuries in the home, with dull blades counter-intuitively more dangerous than well-honed steel. A dull knife requires greater pressure to slice through meat or vegetables and the chances of the blade slipping, and slicing your finger instead of your celery, are far higher.
As someone that uses his knives a lot, over the years I’ve filled drawers with complex, time-consuming or largely-useless knife sharpening gadgets, before finally settling on a Chef’s Choice electric sharpener, consistently a “Cook’s Illustrated” best choice. I’ve been pretty satisfied with it, but it’s an expensive solution for most people.
Many readers will have heeded the siren bell, handing over their lawnmower blades and garden
