Dull Knives = Cuts

Many people are afraid of kitchen knives because they think that they will get cut when using them. The reality is that a DULL knife increases the likelihood of finger and hand cuts because there is a greater chance that the knife will slip when attempting to slice food.

Yes, you can still cut yourself even with a sharp knife. However, it is less likely to do so when you keep your knives razer sharp.

Also, buy quality knives. The cheap stuff that you see on television may stay sharp for a long time, but I have yet to see one that has good balance and weight to provide a comfortable grip and stability. My wife and I were given a set of J.A. Henckels knives for our wedding. Thirty-five years later, they are still going strong (so is the marriage <g>).

There are tons of YouTube videos to show you how to use a honing steel. If you ever watch professional chefs, they use that steel rod frequently. It hones a sharpened edge to perfection.

In addition to the honing steel, have the knives either professionally sharpened or do it yourself every several years. You can sharpen them yourself if you do it properly with an oil stone or a quality "slot sharpener". The latter is a small device with two slots where you draw the knife through gently 5-6 times. Be careful not to over use it, though, as this actually removes a tiny part of metal from the edge and creates that perfect "V" bevel which is crucial for a sharp knife.

Several years ago, my father showed me how to use an oil stone to sharpen my knives. Since I use the honing rod regularly, I haven't had to sharpen them and they still slice through paper with ease.

My father always told me to buy the best tools that I could afford and they would last a lifetime. It is so true. I've tried to buy cheaper appliances, for example, and ended up with headache repairs or having to replace them after a short time. The bottom line is that a good, razer sharp knife will greatly reduce the chance of a kitchen accident. Happy cooking!