Holy Cow! I should have had my knives sharpened long ago!

[no_hypocrisy]

I'm OK, no injury with bleeding.

But I just got a new knife sharpener and I've seen the immediate results. Cutting through an onion so thinly, you can see through it. Cutting a ripe tomato by mere touch.

Until now, I've honed the blades, but no results like this.

I've heard that the most dangerous thing in your kitchen is a dull knife. I thought I was fine, but I wasn't.

Keep your knives sharpened.

[Phoenix61]

1. What kind? I've bought several but none have

worked very well. Sounds like you have a winner.

[CountAllVotes]

2. +1

n/t

[no_hypocrisy]

4. Tansung

https://www.amazon.com/Sharpener-TANSUNG-Sharpeners-Adjustable-Household/dp/B085VX6GLJ/ref=sr_1_5?dchild=1&keywords=tansung+knife+sharpener&qid=1622401154&sr=8-5

Even sharpens scissors.

[hermetic]

6. Thanks

[Phoenix61]

7. Thank you! nt

[Luciferous]

14. I just ordered one, I was just telling my daughter the other day I needed to sharpen

my knives.

[rsdsharp]

8. The two I use the most are the Spyderco Triangle Sharpmaker,

and the Chef’s Choice 120. The Spyderco will put on an edge that will literally pop hair. The Chef’s Choice is electric, and while it won’t put on quite as fine an edge, I can sharpen all of my kitchen knives with it in the time I can do one with the Spyderco.

The Spyderco, however, will do serrated knives, scissors, and even fish hooks.

https://www.amazon.com/gp/slredirect/picassoRedirect.html/ref=pa_sp_phone_search_atf_aps_sr_pg1_1?ie=UTF8&adId=A0009899256HFNS5DRYI2&url=%2FTri-Angle-Sharpening-Kit-Medium-Fine%2Fdp%2FB00JHX512S%2Fref%3Dmp_s_a_1_1_sspa%3Fdchild%3D1%26keywords%3Dspyderco%2Btriangle%2Bsharpmaker%26qid%3D1622401574%26sprefix%3Dspyderco%2Btriangle%26sr%3D8-1-spons%26psc%3D1%26smid%3DA7WQA43G9R1ZZ&qualifier=1622401574&id=2178506055840959&widgetName=sp_phone_search_atf

https://www.amazon.com/ChefsChoice-AngleSelect-Professional-Sharpener-Sharpening/dp/B002VYYSVU/ref=mp_s_a_1_3?dchild=1&keywords=chefs+choice+1520+knife+sharpener&qid=1622401666&sprefix=chefs+choice+1520&sr=8-3

[Kali]

10. I have a chefs choice

and have had the spyderco in my shopping basket forever.

[rsdsharp]

12. Hit proceed to checkout.

You won’t regret it.

[soothsayer]

13. I recently learned we have a chef's choice. My knives are happy

[rsdsharp]

3. Exactly right. A dull knife is far more dangerous.

You have to use more force, and the knife is much more likely to slip. AND a cut with a dull knife hurts much more than one with a sharp knife.

Unless you are using a diamond or ceramic “steel”, honing a dull knife won’t sharpen it. Honing realigns the edge of a knife that is still technically still sharp, but the sharp edge is out of alignment. Sharpening requires removing metal from the blade to reestablish to edge.

[hermetic]

5. I am curious, as well

[Warpy]

9. I swear one of the main reasons my mother hated to cook

was her set of cheap knives that wouldn't hold an edge. A good sharpener, ceramic or steel, is as important as a decent knife.

[erronis]

11. Have stone honed, steeled, grit wheeled knives for years. A good commercial blade

sharpener is great.

Took 20+ of my knives (some very hard steel) and put them through gently. Very nice edge.

Still like to use a steel every few days - it really works.

Whenever I sharpen I put a sign in front of the blocks warning partner that these can quickly sever skin from bone. Be careful!

And to repeat above, a sharp blade is much less dangerous than a dull one when the operator starts to use force to effect the cut.

[CrispyQ]

15. I bought a ceramic knife & could not believe how sharp it was!!!

I too keep my knives sharpened.

[Hugh_Lebowski]

16. I find the premise that a razor sharp blade is 'safer' than than a dull one fairly ridiculous

It is probably safer in many instances when you're actually using it for it's intended purpose, but even that depends on what you're cutting, and how.

But they also need to be washed, handled, dried, etc.

They're much more like to deeply (and dangerously) cut you INCIDENTALLY.

To me this sharp-knives-are-safer thing is an old-wives tale.

That all being said ... I LOVE A GOOD SHARP KNIFE!!!

[rsdsharp]

18. If it's sharp enough to cut its intended target, it's sharp enough to cut you.

I worked as a meat cutter when I was in high school, and the first two summers in college. It’s not ridiculous, nor is it a wives tale. You are much more likely to handle a “dull” knife negligently thinking it’s safer.

[csziggy]

20. The only time I ever cut myself badly was with a dull knife

Cheap stainless steel knife so dull, it wouldn't cut mushrooms easily. I was applying a lot of pressure, and the thing somehow slipped and cut diagonally across my forefinger.

I applied pressure for an hour or so, had to walk across the farm to get my husband to drive me into the doctor's office. The finger would not stop bleeding - vein rather than artery. The nurse at the doctor's office just about got blood slung across her face when she said, "Well if you put pressure on it and hold it above your heart, it will stop bleeding." Nope, at that point I'd been doing those things for two hours.

I'm not sure how many stitches it took, but a few to close up the vein, then more for the skin. I still have a scar on that hand and will forever. Now I have some decent knives, but I let someone else sharpen them for me.

[Hugh_Lebowski]

21. It's safer probably most of the time when you're using it for the intended purpose

But at all other times it's more dangerous. Washing, handling, drying, etc.

[csziggy]

22. Oh - I am very cautious when handling sharp objects

Being accident prone, I tend to damage myself quit readily so I try to be very careful. That holds for everything.

One rule I have - all my knives have handles that can go through the dishwasher. That way there is less handling involved to get them sanitized. I finally taught my husband to put them into the holder point down after I impaled my hand on a knife when unloading stuff.

[Hugh_Lebowski]

23. And it's those kinds of incidental contact accidents that I'm saying are much more likely to

deeply cut you whereas a dull knife would do minimal damage.

This is why, on balance, I don't think a really sharp knife is 'safer'. It just makes a particular type of knife injury scenario (while actually using it to cut things on purpose) a bit less likely. And while it makes a cleaner, less painful cut, it by definition requires less effort to create a deep cut.

I LOVE sharp-ass knives not saying I don't ... but I've f***ed myself up with them plenty of times, and often when I do, stitches end up needed. Or at least the super-glue treatment

[csziggy]

24. Those injuries tend to be just pricks - I do worse when I am stitching needlework!

I am guilty of buying really cheap knives. I am not a chef and will never have the coordination to cut really fast. My best knives are a set that I bought a Costco - T-Fal or something similar. My husband bought a nice ceramic knife, but I dislike that it does not have a sharp point, just rounded.

[Laura PourMeADrink]

25. Totally agree! Just look at a brand new knife and you get cut:)

[Retrograde]

17. There's a professional knife sharpener

who does the rounds of grocery stores in my area. Very convenient: drop off your knives, do your shopping, pick up your sharpened knives.

When I used to cook in my mother's kitchen I found out just how horrible unsharpened knives can be - I often resorted to using my Swiss army knife, which was often the sharpest blade in the house!

[Major Nikon]

19. Buy a steel and I think you'll find you don't need them sharpened often

A sharp knife will quickly feel dull as the edge rolls over. A few strokes on a steel will restore the edge and bring it back to full performance.

Personally I use a “steel” steel, but I think most people will be better served with a “ceramic” steel (an oxymoron) which will also slightly sharpen as well as straightening.