How is a razorsharp kitchen knife safer than a duller one?
In: Physics
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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