Dicing, chomping and cutting things up are naturally things you'll have to do nearly everyday in the kitchen. Yet, despite this fact, people still use and keep along dull kitchen knives that cannot cut through a tomato without some effort. In fact, a dull knife is often a bigger safety concern then a sharp one as you're more likely to cut yourself while attempting to cut through whatever it is your preparing. It's the most versatile, useful tool in the kitchen and people don't like to treat it as such.
To top it off, most folks I've seen typically carry some pretty low-end knives as well.Stuff off department store shelves being sold for $20 to $50. Word from the wise, you cannot get quality kitchen knives for that price range, unless your purchasing individual knives to make a set. Just read some of the knife set reviews on the internet and note how much a quality, long lasting set of blades really cost. I beg of anyone who reads this, go buy a Wusthof or Henckles set and then tell me you'll go back to your crappy dull knives!
