HORTICULTURE

Detailed explanation-1: -A dull blade is actually more dangerous to use than one that is sharp. Here’s why: A dull blade requires more pressure to cut, increasing the chance that the knife will slip with great force behind it. A sharp knife “bites” the surface more readily.

Detailed explanation-2: -A dull knife can slip and slide over your ingredients and require applying more pressure to make a full cut, resulting in higher chances of losing control of the knife and cutting into something other than food (like your fingers).

Detailed explanation-3: -When knives begin to dull it is usually a result of the sharp cutting edge rolling over, not actually being dull. A steel’s primary function is to straighten the rolled edge, allowing the rolled part to cut cleanly again. Using a steel is very simple and fast.