A cleaver has a heavy, broad blade similar to the blade of an axe and is used to cut through bones. A carving knife has a fine edge designed for slicing and carving meat. All knives must be carefully maintained so that they can be used safely and efficiently. Sharp knives cut better, which saves a cook time and helps to prevent accidents. When knives are dull, you must use more pressure to cut, which makes the knife more likely to slip and you more likely to cut yourself.
Many professionals recommend sharpening knives every day with a few strokes on a sharpening stone.
They also recommend smoothing knife blades throughout their use with a steel. Knives should be stored in a safe place where they will not bump against other pieces of kitchen equipment. Bumping knives against other equipment dulls the edge of the blade and makes it necessary to sharpen them more often. However, many professionals eschew the use of such devices as uneven pressure can cause waves in the edge of the blade. Instead, most chefs say the best tool for sharpening knives is a sharpening stone.