The answer is VERY for a number of reasons…
Believe it or not – a sharp knife is far safer than a blunt one. It is far less likely to slip when slicing certain food items (e.g. onions).
Try using a sharp knife continuously, then a blunt one. The extra effort and concentration required is considerable.
Take two chefs and give one a sharp knife and the other a blunt one. The chef with the sharp knife will prepare far more food within the same time period.
A chef with access to a fast efficient sharpening system (as opposed to a conventional steel) will spend more time working and less time sharpening.
Where prepared food items are on display, those cut or sliced with a sharp knife have a far more attractive appearance.
A sharp knife will cut exactly the portion required, a blunt one will not. Test this statement by cutting a tomato with a blunt, then sharp knife.
The Nirey KE280 Professional Electric Knife Sharpener will sharpen virtually any knife (serrated, curved, single edged, etc.) as new – or better than new:
- Without special skills
- With less knife wear
- At low cost