How is a razorsharp kitchen knife safer than a duller one?
In: Physics
I have an chef’s knife that I sharpen by hand using whetstones. It is razor sharp. If I take a tomato, place the blade on top of it, and pull it backwards (with only the weight of the knife itself pressing on the tomato) it will slice clean through it.
Using less pressure means more control and less chance to cut yourself. It should also be said that if you are using a knife that sharp you should probably be acquainted with good knife skills to insure that you don’t slice a finger off anyway. At a minimum there are plenty of knife skills videos that will show you the fundamentals.
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