The answer is definately. The sharper the knife, the less likely the cook is to cut himself. This may sound like dull-witted reasoning, but the point is valid for two pragmatic reasons. First, people tend to be more careful when using sharper knives because the potential harm is more vivid in their minds. Second, a duller knife is more apt to slip when cutting because it requires more downward pressure to do the job.

There are more benefits from a sharp knive than just safety. It makes cutting quicker, more efficient, and minimizes ripping and tearing of the food.

Definately, because quality knives should last you a lifetime. Inexpensive ones normally need to be replaced every five years or so. That's why it is more cost-effective in the long run to invest in a few quality knives than to purchase a broader assortment of less expensive and inferior implements. As a bonus, your cutting, chopping, and slicing tasks will be quicker and easier. It is recommended to have a five-knife starter set which can performs a wide variety of tasks. It comprises a 3- to 4-inch (blade length) paring knife, a 6-inch utility knife, an 8-inch serrated slicing knife, an 8-inch chef's (chopping) knife, and a 10-inch nonserrated slicing (carving) knife. You will also need a 10-inch butcher steel for honing.