Little Too Sharp Knife Cartoon

This idea struck me while sharpening my knives, and I realized I should do it more often. Chef friends have told me they sharpen their knives daily or at least every other day. Sure, they use their knives more in a day than most of us do in a week, but still, when did you last sharpen your knives or even use a steel?

I sharpened all my knives until they felt dangerously sharp. I even warned my wife and kids to be extra careful. I got so excited about sharpening that I almost tackled the butter knives but stopped myself. My favorite tool for the job is the Ozitech Pro Knife Sharpener. It’s affordable, compact, portable, and incredibly effective.

I sometimes go weeks without sharpening, only to realize how much harder dicing a carrot or chopping an onion feels. That’s when I grab my sharpener. I don’t mean just a quick touch-up with a steel; I’m talking about properly honing the blade with a stone or an electric sharpener.

You might think sharp knives are more dangerous. They can be, especially if you’re unaware they’re freshly sharpened (just ask my wife). But dull knives are actually the real hazard. Why? You need more force to cut, increasing the chance of slipping. Chef Ricco always says, “Let the knife do the work.” You don’t press hard with a sharp blade, so slips result in shallow cuts. Dull knives? They’ll cause deeper injuries.

So, handle your knives carefully. Pay attention, especially with sharp ones, and let them glide through the work. It’s safer and makes cooking far more enjoyable.