Safest kitchen knives! + 'A dull knife is more dangerous' myth

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[DigitalArchmage]

That's not what they mean by "dull" when they say the prhase. At least, I don't think they are. They're not meaning "a spoon is the ultimate dull knife, therefore it's more dangerous than a knife" - or "this wedge of metal that isn't meant to be a "sharp knife" but we still call it a knife". They mean: A knife that's supposed to be sharp is more dangerous when it's not sharp, so you should sharpen the knives often so that you have a consistent experience. The way you use knives changes depending upon if they're at their correct sharpness - the way you make up for it being dulled means you're using it with less control. It's the *less control* that increases your danger.

[xommg]

Culinary schools are loaded with mantras, and there are usually a few layers of rationalization as well (rupturing cells and so on) to keep people from using their own brains. It's funny...I'm a kitchen knife geek of a pretty extreme sort and really like silky sharp blades, but I largely agree the safety thing is mostly untrue. I say mostly because large thick 25cm German blades cut much less easily than the small knives you are using; the thinness of smaller knives is a great asset to cutting ability even if the final edge is a bit dull, and serrations can get cuts started reasonably well. I say enjoy your knives in good health, but I think a lot of people bristle at any challenge to common chef "wisdom".