As a former meat cutter, I can tell you that a cut from a dull blade is far more painful than a cut from a sharp one. Dull blade cuts also seem to get infected more easily. And sharp blade cuts heal faster.
When you cut into meat with a dull blade the edges are shredded rather than smooth. It seems to rip rather than cut. I would love to examine a wound with a microscope to see if the same were true.
But anyhow all this is of course anecdotal. YMMV but I wouldn’t handle a dull blade other than to sharpen it.
My personaly experience:
Cut a red onion in half, and then into slices.
Your knife is dull, so now that youre on the last half of the half, the knife hits the membrane, which slips down alond the onion. So now you havent cut the onion and the knife is firmly in your finger because it wasnt sharp.
If it was sharp however, the knife wouldnt slip and it would have sliced exactly where you tried to.
It maybe a bit scarier than a duller knife, but its so much safer.
As a bonus, cooking with proper equipment is such a joy compared to shoddy stuff.
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