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Duller knives cut more slowly, hence if I cut my finger, I feel it before it goes deeper, which is safer. Such knife seems like a disaster waiting to happen, I
by Saline9515 1y ago
Duller knives cut more slowly, hence if I cut my finger, I feel it before it goes deeper, which is safer.
Such knife seems like a disaster waiting to happen, I can't see the benefit honestly.
- athoscouto 1y agoI've seen chefs arguing the other way around. You have to apply more pressure when using duller knives, this means less control and less safety.
- Saline9515 1y agoI agree, but this is more about stopping when you get hurt. I cook everyday and hurt myself only with very sharp knifes as I couldn't feel when the knife was about to cut my skin.
- balls187 1y agoThat's an issue of skill and technique. For trained chefs, the sharper blade means things stay in place as expected, because the weight and motion of the blade are cutting, and not force exerted. Related: I watch chefs use a mandolin, no freaking way I'd use it the way they do. I just do not have the skills necessary to free hand it. I will use a safety glove and/or a guard.
- jkrom3 1y agoThis isn’t how it works. Duller blades are more dangerous because when you cut with a dull blade you have to push harder and then that blade can do things you’re not anticipating. Have you spent any serious time in the kitchen? Sharp blades are incredibly important for… cutting.
- bondarchuk 1y agoPeople say duller blades are more dangerous yet all the times I've seriously hurt myself were just after I'd gotten it sharpened.