Risks of Pointy Knives
An article in the British Medical Journal recommends that long pointy knives be banned because they’re a stabbing risk.
Of course it’s ridiculous. (I wrote about this kind of thing two days ago, in the context of cell phones on airplanes. Banning something with good uses just because there are also bad uses is rarely a good security trade-off.)
But the researchers actually have a point—so to speak—when they say that there’s no good reason for long knives to be pointy. From the BBC:
The researchers said there was no reason for long pointed knives to be publicly available at all.
They consulted 10 top chefs from around the UK, and found such knives have little practical value in the kitchen.
None of the chefs felt such knives were essential, since the point of a short blade was just as useful when a sharp end was needed.
I do a lot of cooking, and have all my life. I never use a long knife to stab. I never use the point of a chef’s knife, or the point of any other long knife. I rarely stab at all, and when I do, I’m using a small utility knife or a petty knife.
Okay, then. Why are so many large knives pointy? Carving knives aren’t pointy. Bread knives aren’t pointy. I can rock my chef’s knife just as easily on a rounded end.
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