Knife Myths, Debunked
Myth vs. fact guides dispel misinformation and teach proper care regarding kitchen knives and safety. Common knife myths range from sharpening techniques to knife quality and maintenance.
Myth: Sharp knives are more dangerous than dull knives
- Fact: A dull blade requires more force to cut, increasing the risk of the knife slipping and causing injury. A sharp knife cuts cleanly and predictably with less effort, giving the user greater control and reducing the chance of accidents.
Myth: A honing rod sharpens your knives
- Fact: Honing rods, also known as honing steels, don't sharpen a blade by removing metal. They simply realign the microscopic dents and folds of an edge that get bent out of shape during use. A whetstone, on the other hand, is a tool that truly sharpens a blade by grinding away a small amount of steel to create a new edge.
Myth: A knife only needs to be sharpened once a year
- Fact: How often a knife needs sharpening depends on its frequency of use and the type of steel it's made from. A knife that is used daily will need sharpening more often than one used infrequently. Most cooks should plan to sharpen their knives every few months.
Myth: All knives can go in the dishwasher
- Fact: The harsh detergents, high heat, and jostling inside a dishwasher can damage a knife's handle and blade. This can lead to corrosion on carbon steel and rust spots on stainless steel knives. It is always best to hand-wash knives with warm, soapy water and dry them immediately.
Myth: The more expensive a knife, the better it is
- Fact: While more expensive knives often use better materials and craftsmanship, a high price tag does not guarantee quality. Quality is determined by factors like steel type, durability, and craftsmanship, which can be found in knives across various price points.
Myth: Japanese knives are better than German knives
- Fact: Neither style is inherently superior; they are simply designed for different uses.
- German knives: Often made with softer, more durable steel and sharpened at a wider angle, making them suitable for heavy-duty tasks.
- Japanese knives: Typically made with harder, thinner steel and sharpened to a finer angle, which makes them ideal for precision cutting.
Myth: Stainless steel knives never rust
- Fact: Stainless steel is rust-resistant, not rust-proof. All types of knives, including stainless steel, will develop rust if they are not dried properly after washing and are exposed to moisture for prolonged periods.
Myth: You can't sharpen serrated knives
- Fact: Serrated knives require a different sharpening approach than straight-edged knives but can be sharpened using specialized tools. Serrations can be sharpened with a ceramic rod or a conical sharpening stone that fits into the scallops of the blade.
Myth: You Can Sharpen Any Knife at Home and Get Professional Results
- Pull-through sharpeners often damage the edge. I Sharpen Shit, professional knife sharpening restores your knife's factory edge, skillfully polishing it to perfection all while removing a minimal amount of material.