Does your knife need sharpened?

[Di_Can_Cook]

Just heard this tip today on the radio, of all places ...

Cut a basil leaf.

If your knife is sharp, it will stay green.

If it needs sharpened, it will turn black almost immediately ... and the basil will smell of licorice!

I'm going to have to get a basil leaf to cut with those DULL kitchen shears!

[chefann]

The reason that works is because of the cell structure in the basil. A sharp knife will cleanly cut through the cell walls. A dull knife will mangle them, causing them to go black.

It's related to the same effect, albeit over time, with lettuce. If you cut lettuce with a dull knife, it will turn brown on the edges. A sharp knife won't do that. It's the origin of the theory that you need to tear lettuce for salad. A nylon knife won't turn leaves brown because it's not sharp enough to cut - it actually tears the leaves.

[laurichef]

Ann, does your knowledge ever cease? :thumbup:

What a great tip to share. Thanks.

[heather223]

Thanks for the great tip Ann!

[chefann]

Actually, Di shared the original tip.

[Di_Can_Cook]

But you expanded on it. Thanks!

[chefsteph07]

Yeah, tell us what happens when you use the shears...those are the WORST :yuck:

[pamperedpals]

Thanks for the tip. I guess my knives have been sharp enough, because I have been cutting alot of basil for the Satay Chicken Pasta Salad this past month. :)