05/09/2026
I hear a lot of wild stuff being in the knife and culinary world. Here’s a few knife myths BUSTED 👇�
Myth 1: A sharp knife is more dangerous than a dull one
FALSE. A sharp knife goes exactly where you direct it. A dull knife requires force — and force is what causes slips. And that’s when you lose a finger. �
Myth 2: Honing sharpens your knife
(someone is going to fight this one) Honing realigns the edge. Sharpening removes metal to create a new one. Yes yes, honing can remove small amounts of metal over time, but don’t try to be a hero here — they’re completely different processes and different goals.
Myth 3: Expensive knives are better
Beauty is in the eye of the beholder (or something like that), and a knife is only as good as the cook holding it. Sharpness and skill are what make you a better cook, not price. Buy the best knife you can afford. But if you’re not keeping it sharp, you’re leaving most of its value on the table.
Myth 4: You only need to sharpen when the knife feels dull
By the time it feels dull you’ve been cutting with a compromised edge for weeks. Sharpen on a schedule — not just when you notice the problem.
What other myths out there make you roll your eyes? Drop a comment!
If you’re in Austin and your knives need some attention, I’m here to help 🤘
— Don, Study The Blade™ | South Austin, TX
