How to sharpen your knives like a Pro – WASABI Knives

Sharp knives are essential for every chef. They are not only easier and safer, it also takes your cooking experience to a whole new level. Once you get used to working with sharp knives, nothing else is really an option. The quality of a knife blade as well as the sharpening method depends largely on the correct hardness of the knife steel. This hardness is indicated in HRC (hardness according to Rockwell). The harder a knife blade is, the less wear and tear there is when used correctly. The sharp cutting edge of kitchen knives is only a fraction of a millimetre thick. Due to a higher hardness, the cutting edge remains sharp longer. This is also known as better edge retention.  Cheap kitchen knives often have a hardness of 52 to 53 HRC. Such soft knives become dull after.
Sharp knives are essential for every chef. They are not only easier and safer, it also takes your cooking experience to a whole new level.

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