Can a Kitchen Knife be too Sharp?

can a chef knife be too sharp

A blunt kitchen knife can be annoying to use. This is because while it will not be able to cut through food items easily, it will also require you to exert more pressure and force when cutting. When used for a long time, such a blade can cause intense fatigue and tension in the hands. This is why it is necessary to always have a decent kitchen knife or to sharpen it regularly and use it appropriately for it to retain the sharpness for long. Sharpening the blade helps in maximizing its functionality and efficiency thereby making it reliable.

How sharp should a kitchen knife be?

The degree of sharpness in a kitchen knife is dependent on several factors. For starters, the food items you will be cutting with the knife determine how sharp the cutter should be. For chefs who use the blade for cutting and chopping hard food items, it is advisable that the degree of sharpness should be high. This makes it possible to slice and chop ingredients quickly thereby reducing the preparation time for the ingredients. Also, with that kind of task, it’s advisable to have a good quality cleaver, or at least a decent carving knife so that you can perform such tasks with greater ease.

For inexperienced and beginner chefs, the degree of sharpness in their kitchen blades should not be too high. The knife handling skills of such chefs may not be perfect and hence the possibility of the cutters slipping from the hands is high.

Ideally, how sharp a kitchen blade should be is dependent on personal preferences and interests. It is worth noting that a kitchen cutter can be too sharp as the degree of sharpness in these blades is limitless. However, when dealing with excessively sharp blades, you should be extremely careful since such knives pose a serious safety hazard.

How to sharpen a chef’s blade

Sharpening your kitchen cutter is a simple DIY task that does not require any special skills. You only need to have the sharpener and know how to use it. There are different types of knife sharpeners with the most common ones being sharpening stones, filing rods and electric sharpeners. Also, remember that different types of knives might need different treatments when it comes to blade sharpening.

For example, if you want to make your favorite paring knives sharp again, you should use a sharpening stone, since it will be easier to do so. On the other hand, if it’s an expensive steak knife set that you haven’t used for a long time, I recommend using an electric sharpener.

For the sharpening stone, you only need to grind the knife against the stone in a back and forth motion until it is fully sharpened. Sharpening stones are double-sided with different grits on either side of the stone. Before you start sharpening the blade, soak the stone in water to decrease friction between the blade and stone when sharpening.

Sharpening the kitchen blade using a filing rod is more complex compared to when using a sharpening stone. For starters, you need to hold the file firmly in a vertical position and move the blade over the file until it is evenly sharpened. You need to ensure that the tip of the blade is well sharpened by passing it (the tip) over the base of the file.

Using an electric sharpener

Electric sharpeners are the easiest to use when sharpening a kitchen knife.  For example, if you’ve just purchased a brand new serrated bread knife, and you want to maintain its sharpness whenever you finish using it, then use an electric sharpener.

However, these sharpeners are considerably expensive compared to the stone and filing rods. When using electric sharpeners, it is crucial to follow the instructions and guidance of the manufacturer. The best thing about these sharpeners is that they are extensive in sharpening and as such are efficient in removing extreme dullness in kitchen blades.

It is worth noting that sharpening your kitchen blade too often can increase the chances of the blade wearing out. This is especially if you are using electric sharpeners as they remove a considerable amount of material during extreme sharpening.

Kay Cruz