How is a razorsharp kitchen knife safer than a duller one?
In: Physics
From extensive personal experience I have always found this to be BS. I have done a knife skills course and my adult life I have probably cut myself with a knife eight times, and seven of those have been with blisteringly sharp knives because they’re so damn sharp that you can’t react in time when you mishandle the knife.
I think the whole “a sharper knife is a safer knife” rule only applies to those with way above average knife handling skill / professional kitchen experience. Of course if the knife is extraordinarily dull I can understand how a user might use it more dangerously, but I think this principle is widely misunderstood.
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