Log in to join the discussion
Log In4 Comments
reese_hayes712mo ago
Tell that to my thumb, which has the scars to prove it wrong. I get the idea, a dull knife needs more force and can slip, but a sharp one just makes the cut cleaner when you mess up. My kitchen rule is basically just assume everything is hot and everything can cut you. It's kept me alive so far, but my vegetable chopping still looks like a crime scene.
2
irisowens2mo ago
Okay but have you actually tried a properly sharp knife on something like an onion or a tomato? The difference is wild because it goes through without you pushing down at all, so your hand isn't even in a position to slip into the blade. It's not about cleaner cuts when you mess up, it's about not messing up in the first place because you aren't fighting the thing you're cutting.
2
john_fisher2mo ago
Your thumb might disagree but a sharp knife is way safer.
3
felix41414d ago
Yeah reese_hayes71 "assume everything is hot and everything can cut you" is basically the golden rule of any kitchen I've ever learned in. But I think the sharp knife thing is more about how you hold the food too. With a dull knife you're using so much force that your fingers are naturally going to curl up tight and get in the danger zone. A sharp knife lets you use a claw grip where your knuckles are actually guiding the blade, your fingertips are tucked way back. So even if the knife does slip, it hits your knuckle instead of your finger tip, and that's a lot less blood. Plus you're not fighting the onion so your brain can actually focus on where your hands are instead of just trying to force the cut through.
4