How is a razorsharp kitchen knife safer than a duller one?
In: Physics
I acknowledge the reasoning previously mentioned, but I’ve come to believe otherwise.
I think safety is a curve, where a “pretty sharp” knife is the safest. It will cut your food cleanly without requiring excessive work or pressure. However I personally have an expensive Japanese santoku knife that I hand sharpen. I have two scars on my fingers from that thing when I just casually touched it in the wrong way. And it cuts so cleanly that you barely feel it, and it bypasses your pain response.
If you get one of those fuckers you have to be really aware of where it is at all times.
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