"You have more chance of cutting yourself with a blunt knife"
As strange as this statement may sound, it is very true. A blunt knife needs extra force with often a slight adjustment in usual cutting technique. It will cut uneven and sometimes will even slide off the product instead of cutting into it increasing the chance of the blade making contact with your fingers. A sharp knife will glide through the product more easily in the direction intended allowing you to use a proper cutting technique leaving little opportunity of cutting yourself.
Now, everyone does it. You finish using your favourite knife then throw it in the bottom of the sink for it to get buried with pots and other cutlery in the wait for the dreaded washing up. Once cleaned, it will get thrown into the cutlery or utensil drawer along with the other kitchen tools. Now this is the worst possible treatment for your knife. It will slide and bang against other equipment and will quickly loose it's valuable edge.
Sharpening your knife is an easy skill to learn and it will prolong the life of your knife and also save you money. But, it can cause damage if not done properly and it is essential that you take care of the knife and store it properly in a knife block, knife sleeve or knife roll.
High profile manufacturers put a lot of effort into the contents of the steel to create a balance of durability and strength to provide a knife that will hold its edge longer while being easy to sharpen. These contents are regarded as 'top secret' between knife companies.
You can buy great affordable packages perfect for home use for around $100-$150. This will include a knife block plus 5-6 knives that will last a life-time if taken care of. Cheap knives that you find on supermarket shelves are made of low-quality soft steel that will require continual excessive maintenance reducing the life of the knife. It is well worth spending a few extra dollars.
To sharpen your knife you first need a good stone. These can be easily obtained for around $10 and often come with a course side and a finer side. Place the stone on a bench with the length facing away from you. Stabilise the stone using a wet cloth underneath it and generously wet the stone with water. You first use the course side of the stone to shape the edge of the blade and remove any knicks or dents and then the finer edge to refine it.
The most important part of the next step is to establish an angle and maintaining a consistent angle throughout the whole process. The ideal angle is between 15-20 degrees. Hold the knife with one hand on the blade and the other on the handle with the edge facing away from you and imagine that you are just trying to slice a very thin layer off of the top of the stone. Push the knife on a slight angle and draw it diagonally up the stone applying medium to light pressure. Do this several times before doing the reverse side. Turn the knife over and, holding the same angle, draw the knife towards you. Repeat this the same amount of times as the previous side.
Finally, finish the knife off with a steel. I would recommend buying a diamond steel. They are an aggressive easy way to remove metal and create a good edge quickly. Hold the steel in one hand and the knife in the other. Place the knife on the side of the steel facing you at the top of the steel. Draw the knife down the steel holding at the same angle that you have started on the stone, repeat this on the other side of the steel with the other edge of the knife. Keep the number of strokes the same on each side. Now wash the knife and it is ready to use.
And remember, your knife is not a screwdriver, a can-opener, a pry-bar, a wire cutter or a hammer. These items can be found in other departments, your knife is designed to cut only.
Matt Clark culinary consultant, personal chef and creative cuisine