Had a dull knife for a while and recently bought a new knife last week. Underestimated how sharp the new knife was and accidentally cut into the surface of my thumb
Everyone always says “a dull knife is more dangerous than a sharp knife”, well why have I accidentally cut myself on my sharp knife so many times? (Disregard the fact that I forget how sharp it is and literally touch the blade multiple times every time I hold it).
The reason why a sharp knife is safer than a dull knife is that you want a knife to be reliably sharp, when it gets dull it doesn’t get dull all over the place at once, so you have some parts of the edge that will cut far better than others, meaning you have to try and predict where the knife will cut better than other spots on the blade.
This leads to uncertanty and you will more easily slip with the knife and injure yourself.
If you are used to dull knives and start handling sharp knives, when you are bound to hurt yourself, you use them differently and if you use the same motions you use with a dull knife while working with a sharp knife, then you will get hurt.
Best tip is to make sure all your knives are sharp so you get used to it and act predictable.
I have a honing rod and this post made me realize I need to hone my knives…
Had to hone my favorite chef’s knife last night. Again. Because my wife won’t stop putting it in the dishwasher where it bangs on everything.
Funny thing is, she had hand washed her whole life. I suspect that comes from a weird Pilipino thing I’m unaware of. But in any case, she refused the dishwasher until very recently. And the one thing I ask her not to put in there… 🙄
I think everyone should learn to use, at the least, the sharpening rod that comes with every set of kitchen knives. Keeping your tool sharp and safe is just a part of learning to cook.
Had a dull knife for a while and recently bought a new knife last week. Underestimated how sharp the new knife was and accidentally cut into the surface of my thumb
Girl I know gifting me a victorinox knife she bought in Switzerland:
Gave my gf a Swiss Army Classic back in the day. Had just finished polishing it to a mirror edge.
“Be careful. It’s super sharp.”
“Oh, I love it! Thank you!”
5 seconds later, from the kitchen…
“OW!”
Everyone always says “a dull knife is more dangerous than a sharp knife”, well why have I accidentally cut myself on my sharp knife so many times? (Disregard the fact that I forget how sharp it is and literally touch the blade multiple times every time I hold it).
The reason why a sharp knife is safer than a dull knife is that you want a knife to be reliably sharp, when it gets dull it doesn’t get dull all over the place at once, so you have some parts of the edge that will cut far better than others, meaning you have to try and predict where the knife will cut better than other spots on the blade.
This leads to uncertanty and you will more easily slip with the knife and injure yourself.
If you are used to dull knives and start handling sharp knives, when you are bound to hurt yourself, you use them differently and if you use the same motions you use with a dull knife while working with a sharp knife, then you will get hurt.
Best tip is to make sure all your knives are sharp so you get used to it and act predictable.
I have a honing rod and this post made me realize I need to hone my knives…
Had to hone my favorite chef’s knife last night. Again. Because my wife won’t stop putting it in the dishwasher where it bangs on everything.
Funny thing is, she had hand washed her whole life. I suspect that comes from a weird Pilipino thing I’m unaware of. But in any case, she refused the dishwasher until very recently. And the one thing I ask her not to put in there… 🙄
I think everyone should learn to use, at the least, the sharpening rod that comes with every set of kitchen knives. Keeping your tool sharp and safe is just a part of learning to cook.