Safety is a big industry right now. We wear brightly colored vests to be seen in the dark. Baby-proofing and monitoring are essential for the modern mom. Seatbelts have been imposed on the population.
Safety is everywhere, and in the kitchen, no tool or instrument needs more respect than the knives. Most people are very respectful of knives, but when a knife gets dull, all the respect in the world does not make it any less than really dangerous.
Recently, this household’s main kitchen knives were declared dull, and really unsafe. It took entirely too much force and pressure to cut vegetables, onions in particular. Such a knife is far more likely to slip off the food being cut and injure the person doing the cutting.
Most kitchens are equipped with a sharpening steel and/or blade sharpening features on can openers. But, those tools are not really enough to put a true knife’s edge on a blade. It takes a professional sharpening to make it happen.
Every so often, for the safety of everyone, kitchen knives need to be professionally sharpened. At that time other issues can be addressed such as the steel in the handle being broken, rust took off, buffing, and the acquisition of good blade guards. This is all in the interest of keeping family members out of the emergency room. (Against the price of just one of those trips, professional blade sharpening is a bargain.)
This writer cannot speak for all locations, but within the metropolitan region an old family business will sharpen blades relatively inexpensively, and the results are impressive. The chef’s knife goes through every vegetable like its butter. The ancient family knife from the farm is downright beautiful and no longer tarnished. The filet knife is once again doing its job.
We really should have had them all done a lot sooner.