Having a kitchen knife that is both good quality and has a sharp edge will instantly improve your cooking skills and make your food look and taste better too. Cutting through anything, from fresh fruit and tender vegetables, to a perfectly grilled, juicy steak, can be significantly improved, as the sharp edge of the knife reduces crushing and bruising that’s typically caused by a dull edged knife. The sharp edge keeps the natural oils, juices and aroma better intact as you slice through the ingredient.
The appearance and look of food is significantly improved as well. Think about a perfectly beautiful piece of sushi, with its vibrant color and glistening surface. The visual beauty of the sushi is the result of a hand made, very sharp knife that has cleanly sliced through the ingredient.
Beyond the sharpness of the knife’s edge, there are other important factors that determine a good quality knife. The overall design and geometry of the blade and handle will be significantly improved, giving the knife a comfortable and confident feeling when you hold it. The knife will feel like an extension of your hand, making the motions of cutting feel almost natural.
The sharpness of a knife is important, but how sharp you can make the knife, as well as how easy it is to achieve this sharpness are two important features of a good quality knife. The distinction is that many good quality Japanese knives, be that they are hand made or factory made, are crafted with a bevel (the part of the blade just behind the edge) which makes sharpening and maintenance much easier. Even if you do not sharpen your knives personally, the benefits of this will be that you can achieve a sharp edge quickly.
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