WHAT IS THE BEST WAY TO CHECK THE SHARPNESS OF A KNIFE?

An inexperienced cook mistakenly thinks that using a blunt knife is safer than a sharp one. They say that the risk of being bitten is low. In fact, everything is quite the opposite. Unless, of course, we’re talking about a blade that just rests on an idle table. At work, a sharp blade does not require extra effort from you, it easily penetrates the fabric of the product. This means that you are much less likely to slip a knife on your fingers than using a dull tool. And we will talk about how to check the sharpness of a Knife block set.

Light Test

Professionals literally determine the sharpness of a cutting edge with the naked eye. This is very easy for a common man to do. You will need a natural or artificial light source. Rotate the smooth blade of the knife so that the light beam is directed toward it. Move the knife slightly from side to side and you can see the reflection against the shiny metal. These areas that are visible to the naked eye are deformations and wrinkles on the cut edge. If the edge is sharp enough, this fine line will not produce light.

Paper Testing

This is the cheapest option to test the sharpness of a knife at home. You will need loose paper: a store receipt, newspaper, magazine page, or toilet paper. Hold the paper with a weight in one hand, and with the other, draw the knife from top to bottom, slightly away from the edge. If the blade is sharp enough, it will easily cope with this task without burrs. The edges of the cut piece will be smooth.

Another way to test sharpness and blade geometry and profile strength is to cut a tube-wrapped magazine or newspaper on a cutting board. Cut into slices like cheese or sausage. If everything is in order with the knife, this work will not cause difficulties. At the same time, the tube should not be wrinkled, and the cut “small” should have smooth edges.

The Bread Test

Carefully cut out fresh bread or a loaf of dough with the power of a dull knife. The product will wrinkle, crumble to a crunchy texture, and break down mercilessly. Cut pieces are unattractive: with ragged edges, irregular shapes, and varying thicknesses. Another option is if the knife is well sharpened. You can then easily slice fresh bread without too many crumbs. The slices will be clean and thin. The condition is to try only fresh bread (no more than one day from the date of preparation).

Tomato slices

This product has a special texture: thick skin and soft pulp. It is not possible to cut the skin with a blunt knife while the tomatoes are being squeezed. The edges of the pieces will fray and look ugly. Cutting tomatoes shouldn’t be difficult when you risk a sharp blade. You can also cut small pieces without straining the knife. The smooth cutting edge penetrates the texture of the product like butter without any hand pressure.

Read Other: Kai knives: Eastern Subtleties

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