I have learned that the kitchen knife is the chef's most valuable piece of equipment. Nothing beats the ecstacy of slicing through a tomato cleanly with very little effort.
Ironically, a sharp knife is safer than that of a dull knife. Cuts are precise and deliberate, liberating one form an accidental slip of the blade.
Knives have to be sharp. Proper periodic maintenance ensures that the blades are aligned and even, and that they will be able to the job most efficiently.
Follow these steps to attain a sharp razor edge:
Step 2: Lay whetstone on stable flat surface. It is preferable to lay on a tea towel, then on top of prep table
step 3: grasp the handle with one hand, with the thumb on one side of the blade at the heel. Level the blade at a 20 degree angle against the whetstone, with the heel at the nearest edge of the stone
step 4: with medium even pressure, draw the knife towards you , with the knife edge against the stone. To obtain a more razor like edge, with the other hand press on the tip of the knife as you draw the knife
step 5: repeat by flipping the knife to the other side of the blade.
step 6: continue doing this until a sharp edge is attained. One way to test if it has attained an ideal sharpness is to slice through an onion. It should be effortless
I have also noticed that paring knives can be sharpened when peeling or cutting tomatoes. But it would take several kilos before a noticeable difference appears. Usually handy when handling large parties.
Keep in mind, knives the chef's best friend. Invest in good quality knives. Store them properly. A sharpening steel keeps the edge even.