Preserve flavors and nutrients
Ever tried cutting herbs with a dull knife? Chances are you have noticed a green residue on both your knife’s blade and cutting board. Those green bits are a mix of fibers and oils that contain flavors and nutrients that get lost when using blunt knives.
Whichever way you cut it
We know that cutting an onion end to end will make for a milder flavor, while cutting it against the grain (e.g. cutting rings) releases more flavor compounds and gives it a stronger taste. But it’s not only flavor compounds and grains. The way we cut our food determines its texture, and the texture plays a big role in our overall taste experience. Take a nectarine, for example. A blunt blade will tear off fibres that will result in an uneven, almost grainy surface. A clean cut slice however will feel cool and smooth against your tongue, creating a totally different overall flavor.
Don’t stress the veggies
According to a study published in the Journal of Food Science & Technology, using blunt knives to chop vegetables puts unnecessary stress on them and can increase the loss of electrolytes like potassium and calcium. They also found that using sharp knives can reduce the risk of bacterial growth and excessive softening.
In short, using professionally sharpened knives means that more of those nutrients and flavors are being preserved. Not only will your food taste better, it is also healthier for you!