Hi there,
Dull knives don't just slow you down.
They damage ingredients.
Herbs get crushed.
Proteins tear.
Juices leak before cooking even starts.
That's not bad technique.
That's a blade that's past its prime.
When a knife isn't sharp, you compensate with pressure —
and pressure destroys texture, flavor, and control.
Chefs know this:
Clean cuts preserve food.
If your knife struggles with tomatoes, herbs, or raw protein,
it's time.
👉 See what sharp actually feels like →
— Clean cuts aren't a luxury. They're the standard.
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