The discussion here about razors got me onto knifes.
It is vitally important in this lifestyle to have a REALLY sharp knife.
How to get it.
First just as an example I got 2 Wilkinson Sword( big ones) from a charity shop for ab $1 each.I never had knifes like that in my sad days even but whatever ones I had I always sharpened myself.As far as I can remember it always attracted a comment or two,to see me do it.
I swear it has nothing to do with butchering although one used to see them (in the old days) going about doing it frequently as a preliminary act before plunging it into the fresh of poor dead creatures.
It's no use taking your knifes to be 'sharpened' s/where because sharpness wears off every time you use your knife.
I have a so-called whetstone that is one of the most important features in my kitchen repertoire.(cheap from hardware store? or jewellers suppliers).
It has a smooth and a rough side.It makes little difference which one to use,both work well.
One slides the whole blade in a smooth motion over the stone surface in a (?) 30 deg slant,AWAY from ones body(the idea is not to stab oneself),repeatedly ,rhythmically and quite fast (unless you have lots of spare time on your hands) until its sharp.You may test it on a tomato.To do the other side of blade is a bit trickier unless you're ambidextrous,since one has to now pull it towards one's stomach a bit (do not do the harakiri) assuming one has the whetstone placed on normal height tabletop and one is standing beside it.
It sounds more difficult than it is and I recommend everyone to use it weekly.
The sharpening of your(even not so good quality)knifes will make a HUUUGE difference in how one behaves in the kitchen and how the food eventually tastes too.It can literally save your nerves.(Though it may make others who are looking on ,nervous).