Some people like dull knifes. No, really, they do! They suffer under the misconception that it isn't as easy to get hurt with a dull knife.
We think it's the other way around. A sharp knife should be able to cut a tomato skin when drawn across with just its own weight. This means that you do not have to force the cut.
You are much more likely to hurt yourself when forcing a knife through food. You put a lot of pressure on the blade - it slips and the energy is directed sideways - towards your fingers. With a sharp knife the blade is much more likely to go where you want it to while you remain in control.
This means you need to have a means of making and keeping an edge in the kitchen - and use it whenever a knife dulls. Many of us have a "steel" in the knife block but don't know how to use it. It takes practice - you have to hold knife and steel just so and move them just the right way. For the occasional chef I'd recommend one of these little diamond gizmos with the V notch and the rollers to keep the blade in the right position. A couple of strokes and the knife is ready to use again.
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