Even when kitchen knives are well looked after, over time, with repeated use, they’ll become gradually duller. Dull knives don’t just affect how you cook; they can also be more dangerous as they need more force to cut and are more unpredictable and likely to slip. When knives become dull, we recommend professional sharpening to restore their cutting edge.
Looking after your knives properly will also help them stay sharper for longer – here’s our guide on how to care for your kitchen knives.
Here are six clear signs that your kitchen knives would benefit from sharpening.
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Your Knife Slips on Tomato Skin
At Mr Knife Guy, tomatoes are the litmus test for determining how sharp a knife is, and we always keep a tub of them in our mobile workshop for this very reason. A sharp knife should slide into tomato skin with almost no pressure. If the blade moves across the surface before finally cutting, or simply squashes down into the tomato, it’s very likely that the knife edge is dull. For many cooks, spotting this happening when slicing tomatoes or peppers is when they realise their knives could do with some attention.
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You Have to Push Harder Than Usual, or Saw Through Ingredients
Sharp knives cut cleanly with very little effort. If you find you’re having to press down with each slice when you’re cutting through food like onions, carrots or meat, it’s a strong sign that your knife edge is no longer as sharp as it should be. The same goes for having to use a saw-like motion when cutting; a sharp knife can and should glide through the food.
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The Knife Crushes Herbs Instead of Slicing Them
When you’re chopping soft herbs such as mint, tarragon and basil, a sharp knife will slice cleanly through the leaves. Dull knives can cause herbs to discolour and bruise, which can affect both flavour and appearance. If your herbs are being crushed rather than cut, it’s likely that your blade is no longer sharp enough.
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Prep Takes Longer Than Usual
If you find that your food prep is taking you longer than it used to, it may well be that your knife isn’t as sharp as it could be. We often find chefs and cooks alter their cutting techniques to compensate for a dulling blade without even realising it.
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You’re Honing Your Knife More Frequently
We’re big advocates of the good ol’ honing rod; they help maintain a knife’s edge between sharpenings by realigning the blade. However, if you’re finding that honing is no longer restoring your knife’s cutting performance, it usually means that the knife now needs a proper professional sharpening.
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Your Knives Just Don’t Feel Like They Used To
If you’re a professional chef or a serious foodie, chances are you know your knives pretty well. You know how they cut and how they should feel in your hand. When they start to feel or cut a little differently, it’s usually a good sign that they’re due for sharpening.
When Should Kitchen Knives Be Sharpened?
We recommend you get your knives professionally sharpened as soon as you feel that your knives are dulling. Trying to stretch it out longer between sharpenings means your knives will end up needing to have more metal removed to restore the edge, which can gradually shorten the lifespan of the knife.
Professional Knife Sharpening in the North West
If your kitchen knives are showing some of the signs above, it may be time for a professional sharpening. At Mr Knife Guy, we provide expert mobile knife sharpening across Greater Manchester and the wider North West. If you’re ready to book your knives in, you can get in touch with us on 01706 489481 or 07341 304221.