1. It seems counterintuitive but using a dull knife in the kitchen is more dangerous than handling a sharp knife. That's because sharp knives slice through food smoothly while dull blades catch and require more force, often causing them to twist sideways in unexpected directions, sometimes toward your hand. For this reason we should always keep our kitchen knives sharp.
This is easily accomplished. It involves two processes: (1) sharpening a knife and (2) honing its blade. The two differ in what they achieve and the tools used for them. You use a sharpener for sharpening and a rod for honing. Both tools are inexpensive and belong in your kitchen drawer. Instructions on their use are readily available on the Internet.
2. I drink copious quantities of tea. For variety I add flavors to tea which is easy and fun. My favorites are Star Anise (whole, not ground), Cardamom (ground, not whole) and Cinnamon (sticks, not ground). For sweetening, nothing is better than dark, rich maple syrup. I get mine by visiting a "sugarbush" in Vermont.
3. Most things are improved by a dash of hot sauce -- and oatmeal is among them. Try it!
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