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Most knives do not die in the cutting board, they die on the sharpening bench. The fastest way to destroy a good blade is not neglect, it is an enthusiastic home tune‑up that overheats the edge, ...

The sharpness of the blade also impacts how effective the knife will be when cutting, slicing, or dicing various foods. Chef Lee explains that “certain ingredients, like scallions or herbs, can be ...

“A dull knife is a dangerous knife.” If you have never heard that saying before I can confirm its validity for you. It’s true because a dull knife requires you to work harder. When your knife is sharp ...