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SHARPENING KITCHEN KNIVE (STRAIGHT EDGE)
Alpharetta & Crabapple
Kitchen knives are very easy to sharpen, which is fortunate because most of them are left rattling around in drawers or abused in a variety of ways that dulls them very quickly. However, most kitchen-knife users seem to be satisfied with the condition of the knife as long as the cutting edge is keener than the back of the knife. The tolerance for dull knives is amazingly high in most kitchens.
The practical test of sharpness for a kitchen knife is whether or not it will slice soft vegetables, meat or bread. In all three uses, you do not want a knife with a classically sharp edge; you want a slightly serrated edge, a sort of combination between a knife and a saw.