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Maybe. It is also possible that better knifes cause less but more serious accidents, and then it is hard to compare the two. But I stop now, because what we ha

by szemet 9y ago

Maybe. It is also possible that better knifes cause less but more serious accidents, and then it is hard to compare the two. But I stop now, because what we have now are just plausible hypotheses without any real evidence - theoretical knife science waiting for confirmation... ;)

bmelton 9y ago
OSHA[1] recommends keeping knives sharp to prevent restaurant and kitchen maladies from occurring. The Ohio Bureau of Worker's Compensation[2] recommends the same. The Bureau of Industrial and Labor Statistics[3] cites dull knives as a common cause for injury, and recommends keeping knives 'sharp and in good trim' to prevent accidents. In short, "a sharp knife is a safe knife" isn't hokum. When you're pushing a knife into something, you're storing and releasing kinetic energy. A sharper knife requires less kinetic energy to begin cutting the object, which is ostensibly dangerous, but not as dangerous as a failure to cut, which releases all that kinetic energy in uncontrollable fashion. Past that, in the event that you do get cut by a knife, a sharper knife makes a cleaner cut, which means easier healing, easier care, and (if dire enough) easier reattachment. Oh, and less scarring to boot. [1] - https://www.osha.gov/SLTC/youth/restaurant/knives_foodprep.html https://www.osha.gov/SLTC/youth/restaurant/knives_foodprep.h... [2] - https://www.bwc.ohio.gov/downloads/blankpdf/SafetyTalk-Preventingcuts.pdf https://www.bwc.ohio.gov/downloads/blankpdf/SafetyTalk-Preve... [3] - https://books.google.com/books?id=W0M4AQAAMAAJ&pg=PA190&lpg=PA190&dq=statistical+safety+of+sharp+knives+vs.+dull&source=bl&ots=sE_YjoOvmf&sig=axVDXg30fYXHqpobV6UtROwNiFo&hl=en&sa=X&ved=0ahUKEwiaubGdo5PVAhWD8CYKHfKVAV04ChDoAQgmMAE#v=onepage&q=statistical%20safety%20of%20sharp%20knives%20vs.%20dull&f=false https://books.google.com/books?id=W0M4AQAAMAAJ&pg=PA190&lpg=...

by szemet 9y ago

bmelton 9y ago

OSHA[1] recommends keeping knives sharp to prevent restaurant and kitchen maladies from occurring. The Ohio Bureau of Worker's Compensation[2] recommends the same. The Bureau of Industrial and Labor Statistics[3] cites dull knives as a common cause for injury, and recommends keeping knives 'sharp and in good trim' to prevent accidents. In short, "a sharp knife is a safe knife" isn't hokum. When you're pushing a knife into something, you're storing and releasing kinetic energy. A sharper knife requires less kinetic energy to begin cutting the object, which is ostensibly dangerous, but not as dangerous as a failure to cut, which releases all that kinetic energy in uncontrollable fashion. Past that, in the event that you do get cut by a knife, a sharper knife makes a cleaner cut, which means easier healing, easier care, and (if dire enough) easier reattachment. Oh, and less scarring to boot. [1] - https://www.osha.gov/SLTC/youth/restaurant/knives_foodprep.html https://www.osha.gov/SLTC/youth/restaurant/knives_foodprep.h... [2] - https://www.bwc.ohio.gov/downloads/blankpdf/SafetyTalk-Preventingcuts.pdf https://www.bwc.ohio.gov/downloads/blankpdf/SafetyTalk-Preve... [3] - https://books.google.com/books?id=W0M4AQAAMAAJ&pg=PA190&lpg=PA190&dq=statistical+safety+of+sharp+knives+vs.+dull&source=bl&ots=sE_YjoOvmf&sig=axVDXg30fYXHqpobV6UtROwNiFo&hl=en&sa=X&ved=0ahUKEwiaubGdo5PVAhWD8CYKHfKVAV04ChDoAQgmMAE#v=onepage&q=statistical%20safety%20of%20sharp%20knives%20vs.%20dull&f=false https://books.google.com/books?id=W0M4AQAAMAAJ&pg=PA190&lpg=...