Have you given a lot of thought to your business’s kitchen knives? Have you thought about knife sharpening? Most cooks know that a good knife is hard to beat. When you have a sharp knife, it makes cooking a lot easier. While untrue, there are myths about kitchen knives that spread through the cooking industry. Did you know the truth behind these three myths?

Harder Knives Are Best for Sharpening

There is some truth behind the myth that hard knives hold their sharpness longer. However, this does not mean that harder blades out-perform softer metals. In fact, a hard blade may become more brittle as it breaks down. The edge will eventually wear down and will benefit from sharpening services.

The knives that receive the most negative attention for being soft are stainless steel. You may hear people say that the softness creates weak edges. Nowadays, most stainless steel knives are made with less chromium and so they are easier to resharpen.

Sharp Knives Are Risky

Some people shy away from mobile sharpening because they worry that sharp knives account for more injuries. People think that if a knife is dull, it is less likely to cut through human skin. This makes it a safer option. However, the opposite is true. When you use a dull knife, you have to apply more pressure. When you exert more force, you risk displacing the knife and cutting yourself with it.

Sharpening Is Unnecessary

Sharpening services are not unnecessary. Some knives will claim that they do not need to be sharpened, but this is rarely the case. Most often, serrated knife manufacturers make a claim. However, even serrated knives perform better after they have been sharpened. Sharpening can also be performed on scissors, food processor blades, nippers and gardening tools.

Looking into knife sharpening can improve the way that your knives handle in the kitchen. Ignore the common myths and remember that a sharp knife is always better than a dull knife.