What's the difference between forged and stamped knives? Learn about what these product descriptions mean and what that means for your intended application.
A dull knife is more dangerous than a sharp one. Sharp knives easily slice through food products and don’t get stuck on gristle, bone or tough vegetable rinds. If the knife is dull, the user will have to press and saw more vigorously and will most likely grip the food and knife tighter to gain more leverage. If your employees are using dull knives to prepare vegetables like soft tomatoes or need to do some precision cutting they will likely crush the ingredients, miss cut or even cut themselves. A dull knife is a liability in your kitchen and in this scenario, something is going to slip. FoodServiceWarehouse.com offers a large selection of knife sharpening products, including sharpening steels and stones, as well as electric knife sharpeners.
Before each use you will want to run the knife along a steel to quickly hone the edge. Steels are used to quickly hone and maintain the blade edge. If the knife becomes dull, meaning the edge is folded over; you will need to reshape it with a stone. Whether honing or reshaping the blade, it is important to hold the blade so it is at a 20 degree angle with the sharpener and move it in smooth, even strokes. You will also want to wipe off the blade once done to remove any metal shavings. In this section you will find everything you need to keep your professional cutlery honed to a super sharp edge that is able to cut through practically anything.