The blade that cuts: Why sharp knives are so important in a kitchen

Razor-sharp knives make a chef’s work precise and efficient. It is no wonder a good number of chefs import expensive knives from Japan or Germany.

Image Source: nigelbrownchef.co.uk

Hell’s Kitchen (2005) or Jamie’s 15-minute meals (2012) would zoom in on world-famous chefs like Gordon Ramsay and Jamie Oliver slicing, dicing, chopping, and mincing all sorts of things from leafy vegetables to prime cuts of meat and fish with unnatural speed and precision—it greatly has to do with skills, but really sharp knives get their seconds of fame, too.

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Ordinary people may be afraid of too-sharp knives because they think sharper would be more dangerous than duller ones. This is far from the truth. A sharp knife is actually safer than a dull knife because it cuts through any food like a hot knife through butter, decreasing the risk that it’ll slip and cut the person using it. Sharper knives also improve food preparation time. This is why it takes only minutes for a professional chef to prepare a meal at a fancy restaurant and more than an hour for an ordinary person to prepare the same meal at home.

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Generally, high-quality knives from Germany or Japan are expensive. However, generic stainless steel knives can also achieve the same level of sharpness that more expensive knives have; all one needs is the right sharpening tools, like the Chef’sChoice Diamond Hone Sharpener from Cabelas, Inc. and the Water Rolling Sharpener from JC Uni-tec, Inc.

JC Uni-tec offers high-quality kitchen equipment engineered by experts in Japan. Visit its website for more information about its products and services.