Truth is, most professional chefs would take one look at your kitchen knives and probably laugh their heads off at how blunt they are. So, unless you want to stand sharpening your knives for three hours on a manual sharpener, drop your knives off at Chefs Warehouse on a Monday blunt and pick them up Tuesday sharp enough to cut through your kitchen table. Okay, not really, but they’ll be sharp enough that you’ll notice a significant difference. And remember, blunt knives are dangerous. They slip off what you’re cutting and more often than not end up embedded in your finger. Sharp knives cut where you want them to cut. Enough said.