Originally Posted by cinisajoy
The only serrated blades in our house are the bread knives.
Husband actually prefers carbon steel to stainless.
Me, just give me something I hopefully won't cut myself with.
Coming, as I do, from a family which includes butchers and hairdressers I can promise you that you are more likely to cut yourself on blunt knives and scissors! Sharp knives, razors and scissors don't slip, dull ones do and are likely to do more damage than really sharp ones.
I've been away for some time so can't remember if I've posted this but the best thing you can have for sharpening knives is a good butcher's steel (not the cheap flimsy one you sometimes get in a knife set or in fancy kitchen shops). I was lucky, my uncle taught me how to use it properly but if you have a good relationship with your butcher and you ask when (s)he isn't busy, I'm sure (s)he will be happy to give you a lesson. He might even be prepared to order one from his suppliers for you if you ask really
And yes, I agree with the contributors who vote for carbon steel knives but they do take careful looking after.
Incidentally, I'm sure you don't keep your knives in a drawer. I use wooden blocks. My cousin, who is a professional chef, keeps his knives in a canvas roll. I once read that magnetic knife holders can blunt knives (something to do with the magnetic effect) but I don't know if there is any truth in this as I can't find any documentation on-line