Top Reasons You Should Use A Sharp Japanese Kitchen Knife

Learning how to sharpen Gyuto knives is an essential cooking skill. A sharp Japanese knife does a better job of slicing or cutting food. A sharp knife also allows you to work safer and faster. Here are some top reasons why you need to use a sharp knife.

A sharp knife cuts better

Sharp knives need less force to cut than dull knives. With less force, there is less damage to the food which you can see by cooking closely at the cut. Some ingredients such as herbs are delicate and they look fresher for longer if you cut through them cleanly. While a dull knife will crush the most cells surrounding the cut, this can cause dislocation and wilt. A dull knife also slows you down. On the other hand, a sharp knife makes you enjoy the process of preparing food since it makes your work easier.

It is safer to use a sharp knife

While you might think that a sharp knife provides more risk of cutting yourself, this is not true since a sharp blade is highly predictable. When it is drawn across the surface of the food or when it strikes, it will not slip. This makes it very easy to control how the knifeā€™s blade moves through your food, giving you control over your slicing and chopping. A dull blade can slip and this makes it difficult to control and increases the risk of slipping into your finger. Using a dull knife increases the chances of cutting yourself. For this reason, most chefs prefer using the best Gyuto knife that has been sharpened properly.

Learning how to sharpen is a great investment

It will cost you as much as a high-quality knife to buy a set of Waterstones. This is a great investment since a whole set of expensive dull knives is useless. It will cost more to pay someone to sharpen your knife for you than it will cost you to buy a set of stones but a set of stones will last you a lifetime.

When you learn how to sharpen, you have greater control

Sharpening your knives gives you control as you will sharpen it to suit how you use the knife. You may choose to put a 45-degree angle on the sides of a sturdy knife for a durable and tough blade that will be suited to chopping. You can also hone the edge to a shallow angle of fifteen degrees for a fine slicing knife. This will not only give you a fragile blade but it will slice through food easily.

When you do your sharping, you can control how you hone the cutting edge of the knife. If you are slicing tricky foods such as tomatoes that are very ripe then you might avoid finely sharpening the edge of your knife and use a 4000 gritstone. Such a blade will have jagged valleys and peaks to hold the tomato skin. You will leave the blade of your Gyuto knives in Australia with a large number of micro serrations to provide durability and help with slicing.

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