Sharp edges disturb (mash) less of the ingredient being cut.  Think about it.  If you crush a flower, does it not bruise?   Dull knives bruise fresh vegetables.  Food processors greatly magnify this effect.  The hundreds of blunt slashing strokes of the spinning blades can ruin a sauce or pesto.  Texture is lost.  A sure sign of a dull food processor is if the food is balling up and spinning round as you process it.  If this is the case, don’t make more than you need, and expect something with a smoother paste-like texture.  I for one like something less like baby food. 

Vegetable react to dull knife edges  in much the same way.  Mashing through plants crushes cells, rather than cleanly slicing them.  They don’t stay fresh as long or look as vibrant after storage, and the flavor can change.  A knife that plays a tomato like a violin when used with gentle pressure, is too dull.

If you really like to control your culinary creation, use good edges.  All facets of freshness, flavor, color, aroma, and texture, can be equally pleasing in your dish of favorite sensations.  I mean really, that's the point, right?

What do you think?

Let's discuss.

Best regards,

Budd Solaegui