Knife question

[Anonymous]

So a little over 20 years ago, I moved out of my parents' house and in setting up my first apartment, I bought a set of steak knives. (I also had butter knives with the set of silverware I got at BB&B.) I lived alone, so just pulled out one steak knife, and proceeded to use just that one to cut every single thing a butter knife wouldn't cut. Carrots, steak, apples, whatever. That's always worked.

Now it's over 20 years later, still am just cooking for one, and I feel like that knife is a bit dull. I checked, and still have the rest of that set of steak knives (it's a set of six). Can I just start using steak knife #2 and toss #1? Or will #2 be dull also?

[Anonymous]

If you don't use a knife, it won't dull with age.

You can just use the other one, but don't toss the first: sharpen it.

And have you been using that one knife to cut cooked food? If so, OK. But if you've been using it to prepare food, get yourself a real knife.

You can get a very goods chef's knife for under $50.

https://www.nytimes.com/wirecutter/reviews/the-best-chefs-knife-for-most-cooks/

[Anonymous]

Anonymous wrote:If you don't use a knife, it won't dull with age. You can just use the other one, but don't toss the first: sharpen it.

And have you been using that one knife to cut cooked food? If so, OK. But if you've been using it to prepare food, get yourself a real knife.

You can get a very goods chef's knife for under $50. https://www.nytimes.com/wirecutter/reviews/the-best-chefs-knife-for-most-cooks/

Thanks! I don't know how to sharpen a knife and would like to avoid spending money if possible. If using Knife #2 in the set bought over 20 years ago will work, then that's what I'm happy to do. I have no need for a chef's knife. I use the steak knife for both cooked food and to prepare food. It works - that's why I've kept doing it for so many years.