The dull knife you've been keeping in the storage is an expensive thing to have in your kitchen.
No, it’s not just because it cost you money to acquire it, especially if it’s an expensive knife. What truly makes it expensive is the cost of idleness. Storing a dull knife is like throwing money on the dirt. Pretty soon, you will throw in more money to buy a brand new one.
The Bavarian Edge knife sharpener is an inexpensive way to solve this problem.
Before we learn how it sharpens your blade, let us first dive into what problems you can run into with a dull one.
When you use a blade with a dull edge, the slices will be inaccurate. Some portions will be thicker and others thinner. A dull blade may slant downward because of the combination of force applied and the knife's dullness. An uneven slice will affect the way that ingredient is cooked.
Getting cut by a sharp knife is bad enough, but getting cut by a dull knife is worse.
A sharp knife cuts like a razor blade. The cut is fine, thin, and deep. You won't even notice you got cut until it prickles and blood oozes from the cut.
A dull knife cuts differently. First, you will get a shallow, open wound or a scratch. That's because you apply more force to the blade when you use it. So, when that blade slips up and lands on one of your fingers, the dull edge of the knife can scrape off your finger's flesh. The lacerated area will then have moderate to heavy bleeding.
If both sharp and dull knives haven't cut you, keep it that way. Just know that if you want to reduce the risk of bad cuts, always sharpen your knife.
Dull knives get worn quickly if you regularly use them but don't sharpen them. The frequent use of your dull knife makes it duller over time until it becomes unusable. Then it will sit in your kitchen drawer until it corrodes.
But if you're conscious enough about sharpening your knife, you'll find the knife in perpetually good condition, away from deterioration.
A dull knife takes more effort to use over time. You may not notice it until one day, you'll just feel aches and pains on your hands after every meal preparation. That is because your hands are fatigued from the use of a dull knife.
Keeping your knife sharp will reduce, if not eliminate, hand fatigue. The knife's weight does most of the work when your knife is razor-sharp, and you'll feel that you're exerting less effort with your hands.
The Bavarian Edge is a trademarked brand of spring-loaded knife sharpener that claims to sharpen anything with any semblance of an edge. Once, the Bavarian knife sharpener turned a credit card's edge into an object that could cut a tomato.
But what makes the Bavarian Edge special?
This material contains a mix of tungsten and carbon elements. Tungsten carbide has a high score of nine on the Mohs hardness scale, and only a diamond can scratch this material. This high-grade toughness makes tungsten carbide an easy option for sharpening anything that's below its hardness level.
The Bavarian Edge doesn't only sharpen blades. It also hones and polishes old ones.
Frequently used blades such as chef’s knives will benefit from Bavarian Edge’s honing capabilities. Stroke your knife on the sharpener's slot a few times before you use it, and it will cut like it's brand new.
You can also use the Bavarian Edge on dull knives sitting on your drawers. It will resurrect the blade's lackluster sharpness into a polished and fine edge, and then you can use it again for many cutting tasks in the kitchen.
The Bavarian Edge’s design makes it flexible to sharpen many types of blades. You can use this for a single-bevel or a double-beveled blade, a straight edge, or a serrated one. You can also use it on any type of grind profile.
The best part about the flexibility of the Bavarian Edge is consistency. You can put a heavy or large cutting tool in the Bavarian Edge's sharpening slot, and it won't loosen up the spring and decrease sharpening capacity. It will remain tightly placed on the edge of your blade, no matter the size or shape.
Stone sharpeners are excellent sharpening tools, but it is time-consuming to go this route. Using a stone sharpener is ceremonious. You have to create a swarf of water or oil on the stone's surface before you slowly run your knife back and forth.
With the Bavarian Edge, all you do is whip it out, place it on a kitchen counter, insert your knife on the slot, and run it. You can run the knife through several times, and it will be razor-sharp in an instant. It saves you time and encourages you to habitually sharpen your frequently used blades.
The Bavarian Edge may be a straightforward sharpener, but there's still a proper way of using it. Here's a quick guide that will help you maximize the Bavarian blade's performance and take good care of your knife.
If you want quality edge care and retention, the Bavarian Edge knife sharpener is a product that can do so inexpensively. It only costs 19 to 22 USD, an inexpensive tool to cut the time and money expenses caused by an unused, blunt knife.
See for yourself how this tungsten carbide sharpening material can instantly transform your idle and dull knives into busy slicing tools.
