- Joined
- Mar 14, 2009
- Messages
- 1,679
I believe in putting (what I deem to be) the appropriate level of sharpness on my blades and such. A straight razor obviously has to be sharp enough to cut hanging hair, but a machete does not need to be that sharp. The knife I use for sushi is close to hair-splitting sharp, while my regular western kitchen knives are just sharp enough to push cut paper.
Storage is also something to consider. Any knife that I simply toss in the drawer is purposely kept to just paper cutting sharp. Anything sharper than that gets a sleeve or put in a block for obvious safety reasons. I don't consider myself an idiot, but I can't guarantee to never have idiot moments. They say "to err is human", so I always try to strike a balance between performance and safety.
Storage is also something to consider. Any knife that I simply toss in the drawer is purposely kept to just paper cutting sharp. Anything sharper than that gets a sleeve or put in a block for obvious safety reasons. I don't consider myself an idiot, but I can't guarantee to never have idiot moments. They say "to err is human", so I always try to strike a balance between performance and safety.