On Tue, 11 Dec 2012 07:03:30 -0800 (PST), Helpful person
> wrote:

> On Dec 11, 9:43*am, " > wrote:
> > Are there any with blades that are sharp enough to actually cut
> > instead of bruise and that stay sharp and that don't clump?
>
> Try a chef's knife. It stays sharp, cuts, doesn't bruise, doesn't
> clump, cleans easily and should already be in your kitchen.
>
Any knife needs to be sharpened occasionally. I have the fancy Chef's
sharpener and a name brand steel, but what I use more is my old
fashioned whet stone that I bought at the dollar store or (more
likely) in Chinatown. I've started keeping it out on the window
ledge, so it's always in sight. That way, I remember to give my knife
a swipe or two before I slice something sensitive, like a tomato.

As far as food chopper blades, treat them like your good knives - do
*not* put them through the dishwasher and they will stay sharp for
years; provided you don't try to chop bone, wood or stones with it.

--
Food is an important part of a balanced diet.