Why Dull Knives Are More Dangerous In The Kitchen

We've discussed how to properly sharpen a knife in the past, but why exactly is a dull knife more dangerous than a sharp one? This video from the America's Test Kitchen answers the question and shows you how to test your knives.

In the video, Lisa and Bridget from America's Test Kitchen explain that dull knives require more force to use and press through the food you're cutting, which means you're more likely to lose control of the knife if something happens that you don't expect. Then they use a simple test with a sheet of paper to determine if their paring knife is sharp enough to be used.

Some knife aficionados will tell you never to sharpen with anything less than a water stone or a honing steel, but doing so with small knives can be difficult. On the other hand, tabletop sharpeners are inexpensive and get the job done nicely. Check out the video for more tips on taking care of small knives, and a few bonus skill tips for handling small blades.

Paring knife skills, knife care, & knife sharpening with Bridget Lancaster and Lisa McManus [YouTube]


    My bugbear is restaurant knives so blunt you have to use the fork to tear the food away from the knife. I once suggested to a manager that they should sharpen their knives, only to be told haughtily "I've never heard of such a thing!"

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