A dull blade is actually more dangerous to use than one that is sharp. Here's why: A dull blade requires more pressure to cut, increasing the chance that the knife will slip with great force behind it. A sharp knife "bites" the surface more readily.
Dull knife Ruin Your Food
A dull knife crushes and tears rather than slices. It requires more strength, and if it takes real force it may slip dangerously.
A blunt edge doesn’t cut crisp vegetables so much as wedge them apart, it mashes tomatoes or presses out juices from meat.
The solution TURWHO/拓禾, 6-piece Knife Set
The steel is Japanese VG-10 Damascus—highly refined, high-carbon, vanadium stainless steel that takes a razor-sharp edge and holds it longer. With a seamless transition from blade to handle, the knife's fully forged construction provides balance as the traditional triple-rivet handle encourages tireless cutting.
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Use & Care
- Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break.
- Hand wash with warm water and towel dry.
- Use a sharpening stone to maintain the sharpness of blade.
The Benefits of Sharp Knives
Increase The Performance: A sharp knife always performs better than a dull knife. You can measure each step very effectively to cut your things. If you don’t use a sharp knife, It will also slow you down and cause you extra work.
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Enjoying The Work: When you are using a dull knife, this never helps you on your work and breaks your concentration as well. So you get late on your work. So you must avoid dull knife and use a sharp knife.
But more than this. Ever noticed that cutting with a dull blade makes herbs or vegetables oxidize more quickly? Delicate ingredients, like herbs, will look fresher for longer if you slice through them cleanly, whereas a dull knife will crush more of the cells surrounding the cut, which ultimately accelerates wilting and discoloration.
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