Don’t throw away those eggshells, use them to sharpen your scissors at home

Other than eggshells, there are simpler things that you can use to sharpen your scissors, such as folding a sheet of aluminum foil and simply snipping a bit. “For a bit sharper blade use sandpaper using the rough side up polishes the blades while sharpening or the glass jar hack – simply open your scissors and run each blade along the neck of a glass jar,” she added.

How to know if your knife needs sharpening

• To check your knife, look for a round food with a slick surface: a tomato, an onion with the peel attached, or an apple. You should be able to easily cut into the surface with very little pressure.
• The knife should not roll off the slick surface. If you have to use a sawing motion or use the tip of the knife to pierce the flesh, your knife is too dull.
• If your knife is sharp, it should make clean cuts that allow the round food to keep its shape.

Learn how to sharpen your knives (Source: Freepik)

Here are some simple hacks to sharpen knife blades at home:

Ceramic mug: Stroke the blade against the exposed, unpolished ceramic bottom. It is one of the easiest ways to sharpen dull knives.

Newspaper: A page of the newspaper with black ink is all you need. Simply run your knife a few times over the newspaper while keeping it flat. Do this slowly and steadily. The black ink acts like a fine polish due to the presence of carbon and the grit in it has a sharpening effect on the knife. Wash the knife afterwards.

Tips to keep the knives sharper for longer

• Dry the knives immediately to protect them from rusting. Grab a dry towel and run it perpendicular to the blade.
• Choose cutting board surfaces such as wood or plastic rather than metal surfaces such as granite, aluminium and stainless steel.
• Knives should always be kept covered, ideally in a utensil drawer.
• Don’t scrape them along the cutting board.
• Knives should always be handwashed because dishwasher’s wash cycle could cause damage to the blade or the detergent might be abrasive.

Why it matters

According to Naomikah, dull blades are more dangerous than sharp ones. “You push harder, slip faster, and cut deeper (usually your finger). Sharp knives slice cleanly. Tomatoes don’t get crushed, herbs don’t bruise, meat fibers don’t tear. Its also less effort as cooking feels smoother when your tools actually work with you,” she concluded.

DISCLAIMER: This article is based on information from the public domain and/or the experts we spoke to. Always consult your health practitioner before starting any routine.