What about a Chef Knife?

There are some tools and equipment you automatically reach for whenever you're cooking.
And there's obviously one which i use often and of cause it's my best mate in kitchen...thats for sure!
There's one common question which often comes across ...what is my most used utensil in my daily work.
Well, mine isn't special from any but just like many other chefs i would say mine certainly will be the 'CHEF KNIFE". It is more difficult for me to work when these objects aren't in the kitchen where I'm cooking.

But having a Chef Knife is just not about it don't you think? Hell no i'm having a BLUNT knife in my kitchen. That's AWSOME!!

A knife that is not sharp is ALWAYS dangerous. It can slip off the food you're cutting and easily cut your fingers instead. A butcher steel should be part of your knife collection. This long, round object sharpens knives by straightening out the edge. Hold the knife in your dominant hand and the steel in the other, with the steel point pressed into a solid waist-high surface.
Hold the knife base at the top of the steel at a 20 degree angle. Slowly draw the knife down the length of the steel, pulling the knife back so the entire blade, from base to tip, moves against the steel, as if you were slicing off pieces of the steel. Repeat on the other side. Do this five or six times , then rinse the knife off and dry immediately. Make sure you sharpen each side the same number of times to retain the knife's balance.
Make sure you are fully focused while sharpening the knive. Boob's alert are STRICTLY banned :)