No, a kitchen knife does not get sharper through use without being sharpened. In fact, with use, a kitchen knife gradually loses its sharpness over time due to the wear and deformation of the blade's edge.
When a knife is used, its edge comes into contact with various surfaces, such as cutting boards and food items. This continuous contact causes the thin edge of the blade to experience microscopic chipping, rolling, and blunting. As a result, the knife's edge becomes duller with each use.
To maintain or restore a kitchen knife's sharpness, it needs regular sharpening. Sharpening involves removing a small amount of metal from the blade's edge to create a new, sharp edge. There are different methods and tools available for sharpening kitchen knives, including sharpening stones, honing rods, and electric sharpeners.
Proper knife maintenance and sharpening will not only make your knife safer and more efficient for cutting but also prolong its overall lifespan. A sharp knife requires less force to cut, reducing the risk of slipping and causing accidents in the kitchen. Regularly sharpening your kitchen knives will help keep them in top condition and ensure a better cooking experience.