Knife Sharpening Made Simple
Most "dull" kitchen knives aren't worn out. Their edges are bent out of line, and a few strokes on a honing steel bring them back. When honing stops working, it's time to sharpen. That usually means once or twice a year for a home cook, according to Victorinox and Wüsthof.
Why bother? Wüsthof notes that a dull knife needs more pressure, which reduces control and raises the chance of a slip. A sharp knife is easier to control.
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