I cut my finger making dinner tonight!!!!

OUCH!! I did sharpen my knife before hand but after cutting a couple of potatoes, it was starting to get blunt.

Your knife should stay sharp for a very long time. If you have had your knives for a long time you should check into getting them professionally sharpened to keep up on their lifespan and remember to use a honing steel everytime before you cook. This will prevent you from having to get your knives sharpened on a regular basis. Cooking in a kitchen I have mine sharpened about once every three or four months and I use them all day everyday. When using a honing steel make sure to hone at a twenty-two degree angle (about the width of a pencil) for best results and don't feel like you need to go fast-I'm guessing you don't use one everyday. If you have your knives sharpened once and use a honing steel on a regular basis your knives should stay sharp for a year or more before they need to be professionally done again. Also, remember honing steels are magnatized so a good wipe down with a damp cloth to get all those little pieces of unseeable metal off there will help with the lifespan of your honing steel. If you have any questions please let me know.

Thanks for the tip - my knives came in a wooden block that has a sharpener built in...I will have to go back to the steel instead. I will also check out how much it will cost me to get my knives sharpened.

Nah, I didn't go to the doctor, I just kept re-dressing it myself & have kept it clean. It's now 1pm the next day & it still wants to weep a little but it's not as bad as what it was.

I normally am careful but will now try to be more careful :)