A dull knife is more dangerous than a razor-sharp one. That bit of traditional kitchen wisdom became very clear to me when I was recently cutting an onion with my favorite knife that had become shamefully dull.

Because I had to use more pressure to cut, the knife slipped and I nicked off the tip of my fingernail. Thank heavens I didn't end up with anything but an uneven manicure.

Keeping a sharp edge on your knives is important. We suggest purchasing a hand-held knife sharpener (available at most kitchen, cutlery and discount department stores), and using it (at least) every third time you use your knives. But even this precautionary step will not prevent you from needing to call in the professionals about once a year. Look in the yellow pages to find the closest sharpening service, and make a point to get a professional edge put on your knives. (Look for "Sharpening Services" or "Knives Sharpened" categories.) Some sewing shops in my area also offer a professional sharpening service. (Scissors are the main target, but they will sharpen knives as well.)

It's just a matter of gathering up those dull and useless knives and taking a moment to take them by for an edge. A professional can restore your knives to like-new sharpness. They also realign the angle necessary for safe cutting. If all of your knives need sharpening, take half one day and when you go to pick them up, take the others.

Once your knives are back in order, you'll be ready for steak. Today's recipe for Korean-Style Steak was inspired by a recipe sent to us by one of our readers, Charlotte Brandon of Bath, Ohio. Sharp knives will enable you to thinly slice through this flavorful steak and savor each bite.

Menu: Korean-Style Steak

Steamed zucchini

Crisp green salad

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KOREAN-STYLE STEAK

Start to finish: 5 minutes preparation; marinating time: at least 2 and up to 8 hours; cooking time: 10 to 15 minutes

Cook's note: Bottled fresh ginger is the perfect replacement for fresh ginger, which takes much more time to prepare. Called minced, chopped, crushed or ground, depending on the brand, bottled fresh ginger is available in the produce section of larger supermarkets. Finely minced fresh ginger can be substituted.

2 tablespoons vegetable oil

3 tablespoons honey

1 small onion (for about 1/2 cup minced)

1/2 cup reduced-sodium soy sauce

2 teaspoons bottled minced garlic

1 teaspoon bottled fresh ginger (see Cook's note)

1/4 teaspoon black pepper

4 New York strip steaks (approximately 4 ounces each)

Make the marinade: In a small bowl, mix together the oil and honey. (Using the same tablespoon measure for the oil and then the honey will make the honey slide right out of the measure.) Peel and finely mince the onion, adding it to the oil mixture as you chop. Add the soy sauce, garlic, ginger and pepper. Whisk well.