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