"You have more chance of cutting yourself with a blunt knife"
You may think that this sounds a little strange, but it's true. While using a blunt knife you tend to use extra force, often with a slight adjustment in your usual cutting technique. It will cut uneven at an angle and can slide off the product instead of into it which increases the chance of the blade making contact with your fingers. However a sharp knife will glide through the product accurately with ease and in the direction intended allowing you to use a proper cutting technique.
CLEANING
There's a few things that you can do to maintain your knifes edge which will in turn add years to its life. Before we get to sharpening techniques it all starts with the cleaning and storage. You should only need to use a soft cloth and mild detergent to wipe over the knife and then dry with a tea-towel. It shouldn't need to be explained that throwing it in the sink then piling other utensils on top if it isn't a good idea.
You should also avoid placing them in the dishwasher. A lot of detergents are high in alkalinity and may even contain chlorine which can be damaging to the blade and the handle. Dishwashers are designed to run at high temperatures and the heat can also be damaging to both handle and blade.
STORING
Just like you shouldn't throw your knife in the sink, the same goes for the utensil or cutlery drawer. If storing in a drawer there should be a dedicated section with an insert that holds the knife in place. Knife blocks are a good option as they keep your set together and the blade is enclosed, otherwise a knife roll is ideal should you have the need to remove them from the kitchen and store elsewhere. Another option, which I personally don't like nor would recommend, is a magnetic strip that attaches to the wall. They're available in different lengths depending on the size of your collection and the knife blade simply attaches to the magnet holding the knife in place.
Something to note: If you happen to drop a knife your instant reaction may be to catch it. Learn to ignore this reflex and just step back and let it fall. No knife is worth more than your finger.
SHARPENING
Sharpening your knife is an easy skill to learn however if not done correctly can damage the blade leaving it in worse condition.
Firstly, you need to identify what angle the knife should be sharpened at and whether it's a single or double bevel. Most knives are a double bevel, meaning that both sides are angled inwards at the edge. Some Japanese knives have a single bevel however they don't seem to be that common anymore. The angle will essentially depend on the typical use of the knife. For general use you can't go wrong between 15 to 20 degrees on both sides. If you're constantly cutting through hard products such as chicken bones then aim for 20 degrees, otherwise if it's mostly vegetable prep then 15 degrees will give you a sharper edge to work with.
1. Using a honing steel (pictured left)
A sharp edge will naturally become dull during regular use but this can easily be maintained with the use of a honing steel. A honing steel essentially corrects the blade returning it back to a sharp edge, it doesn’t actually sharpen it in the technical sense. To use the steel hold it vertically with the tip firmly planted on the counter. Place the heel of the blade against the top of the steel and point the knife tip slightly upward. Maintaining light pressure, hold the blade at the desired angle away from the steel and slide the blade down the length of the steel in a sweeping motion. You should be timing the sweep so that the point of the knife leaves the steel just before it reaches the bench. It should only take five or six sweeps either side to retain a sharp edge. If using a single bevel then you would only do the side that is bevelled. Once you become confident with the process, another technique is to hold the steel upright and sweep the blade downwards.
2. Using a stone (pictured above)
After prolonged use the knife will eventually loose it's edge and require something more aggressive to correct it. The best option is a Whetstone but look for a combination grit meaning that one side is course and the other is fine. A #1000 grit should be adequate for putting an edge back on the knife and around #3000 - #4000 on the fine side to finish it off. It will also come in handy for dull razors, scissors, chisels, etc.
To sharpen the knife place the stone on a bench with the length facing away from you. Stabilise the stone using a wet cloth underneath it, or the rubber support if it came with one, and generously wet the stone with water. Using a similar technique as the honing steel, place the heel on the stone holding the blade at a the desired angle and sweep away from your body timing it so that the tip leaves the stone before reaching the end. Imagine that you are trying to slice a very thin layer off of the top of the stone. You can support the knife by placing one hand on top of the blade. Start on the course side of the stone to shape the edge of the blade and remove any nicks or dents and then the use the finer edge to refine it. Don't press too hard and check the progress after each sweep to avoid removing more steel than necessary.
SELECTING THE RIGHT SET
Whether you're about to start a career as a professional chef or you're looking for a decent set for the home kitchen, you can't go past Victorinox for your first set. Look for the ones with the fibrox handles. They are light-weight, comfortable to hold, well balanced, easy to maintain, and are versatile. They are priced very well and you'll get years of quality use out of them if looked after correctly.
CONCLUSION
Good quality knives are safer and easier to use and you don't need to spend a fortune on them either. You'll have cleaner and more precise cuts producing uniform sized preparation resulting in even cooking times. This will also improve the overall presentation of your dish.
From a cost/waste perspective, you'll find that some ingredients will actually go further. Take tomatoes for example, a blunt knife may get you five uneven slices whereas a sharp knife may get you seven. Now apply this to a lunch function for 50 people being served sandwich platters, then take into account the lemon slices for refreshments and a few fruit platters, there's a significant saving just on that one function.
Just remember, your knife is not a screwdriver, a can-opener, a pry-bar, a wire cutter or a hammer. Those items are a lot cheaper to buy and are more effective.