Sharpened knives are more likely to cut your fingers.

The Sharpness Dilemma

It's a familiar refrain in kitchens: "If someone else sharpens my knife, I'm bound to cut myself!" This statement underscores a common concern among cooks when transitioning from a dull to a sharp blade.

Adapting to Your Knife's New Edge

After a knife is sharpened, its cutting capabilities are transformed - it shifts from ineffective to remarkably efficient. This sudden change requires a period of adjustment. Until you're accustomed to the new sharpness, it's prudent to use the knife with caution and precision.

Safety First: Avoiding Cuts

While a sharp knife is a valuable tool in the kitchen, ensuring personal safety is paramount. Even a minor brush against the newly sharpened edge can lead to cuts. Interestingly, cuts from a sharp knife tend to be cleaner, resulting in less immediate pain and quicker healing, though discomfort may follow later.

Embracing Sharpness

A knife's purpose is to be sharp. Familiarity with a dull knife can compromise both safety and culinary quality. Adapting to the use of a sharp knife not only enhances your cooking experience but also contributes to the creation of more delectable dishes.

Conclusion: Sharpen Your Skills, Not Just Your Knives

Transitioning to a sharp knife requires a blend of caution, practice, and adaptation. Remember, the goal is to master the art of using a sharp knife safely and effectively, allowing you to fully enjoy the benefits it brings to your culinary endeavors.

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KIREAJI: Sharpening a knife