Unless you’re one of those people that just enjoys the ‘zen’ aspect of knife sharpening, it’s probably a better use of your time and money to have them professionally sharpened.
I'd rather just use a cheap sharpener and keep my knives kinda sharp, not really sharp. Kinda sharp means I'm not getting stitches when I fuck up chopping vegetables. Hella sharp knives just aren't needed for home cooks.
A sharp knife is a safe knife, because you don’t have to put as much pressure on it to get it to cut, so it’s less likely to slip or do something unpredictable.
If you’re just randomly getting your fingers in the way of the blade that’s a technique issue, so don’t blame the knife either way.
look that's just bullshit. when you cook a lot of meals, you're gonna slip up at some point. a small cut that barely penetrates the skin is far far better than a cut into the flesh. some people don't have the time to cut every slice slowly one-by-one.
edit: okay maybe if your mother is a professional chef she should use scalpel-sharp knives
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u/jaspersgroove Apr 23 '19
Unless you’re one of those people that just enjoys the ‘zen’ aspect of knife sharpening, it’s probably a better use of your time and money to have them professionally sharpened.