I had a potential customer who is looking for new knives mention this and that she had heard it but was confused as to how it could be true. I found this reply to the same question and it made sense. Thought I would share. i am going to follow up with her and see if I can at least get her to do a catalog/FB show to try to get at least one knife to try. This is a friend, And I know she needs them!-------------Why are Sharp Knives Safer than Dull Blades?
by HEATHER on MARCH 17, 2010Dear Home Ec 101,I have heard dull knives are more dangerous than sharp knives. I can’t wrap my brain around this idea. Doesn’t a sharp knife do more damage?Signed,Perpetua the PerplexedHeather says:With knives it’s all about control.Think about cutting a firm, slippery object such as an apple. When the smooth edge of a knife is applied to the slick surface of the apple one of two things will happen: either the blade of the knife will skid along the surface of the fruit or it will cut into the flesh. A dull knife is more likely to slip rather than cut. Once the knife has slipped it is a matter of luck and reflexes where the business end goes.When cutting items a sharp knife requires much less pressure to cut into an item. When combines with a reduced tendency to slip, this gives a cook greater control over the blade.So yes, a sharp knife applied directly to your skin will cause more damage than a dull one; however as cooks rather than cannibals, fingers are not a primary target. Keep your knives sharp, practice safe cutting techniques, and your chances of injury in the kitchen will drop significantly.
by HEATHER on MARCH 17, 2010Dear Home Ec 101,I have heard dull knives are more dangerous than sharp knives. I can’t wrap my brain around this idea. Doesn’t a sharp knife do more damage?Signed,Perpetua the PerplexedHeather says:With knives it’s all about control.Think about cutting a firm, slippery object such as an apple. When the smooth edge of a knife is applied to the slick surface of the apple one of two things will happen: either the blade of the knife will skid along the surface of the fruit or it will cut into the flesh. A dull knife is more likely to slip rather than cut. Once the knife has slipped it is a matter of luck and reflexes where the business end goes.When cutting items a sharp knife requires much less pressure to cut into an item. When combines with a reduced tendency to slip, this gives a cook greater control over the blade.So yes, a sharp knife applied directly to your skin will cause more damage than a dull one; however as cooks rather than cannibals, fingers are not a primary target. Keep your knives sharp, practice safe cutting techniques, and your chances of injury in the kitchen will drop significantly.
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