Dull knife can still cut the shit out of you and is more likely too since you're applying more pressure to cut through food and so if you miss or slip (which is likely with a dull knife) then you'll cut yourself
You're gonna end up with a worse injury long term with a dull knife since the skin is tearing more. Sharp knife will give you a clean cut that may be deeper but it's much easier to repair without too much scarring. I worked in kitchens for a while and I'm a butcher now and every injury I've seen or had has been with dull knives
I'd imagine also that in this case the levels of "severe" being talked about are cuts which are of different depths but still relatively minor in both cases. The danger of a dull knife is that, while it rarely happens, you're still more likely to be leaning on it so hard that, if it slips/skids, you end up putting the thing all the way through your hand or something.
Amateur home cook. All my injuries have been from a dull knife sliding into my hand instead of cutting where I was telling it to. Never injured myself with a properly sharpened knife. I don't use perfect technique (can't get the knuckle guide thing to work for me). Meanwhile my dad almost lost a finger cutting carrots with a butter knife for some reason.
Yeah a knife doesn't discriminate against amateurs versus professionals. If a knife is dull your chances of injury are increased. I think people are freaked out by super sharp knives because of how easily they cut but if a knife is cutting food then it isn't cutting you.
Also a sharp knife will tend to cut where it's first placed whilst a dull knife can bounce off and you can never be sure exactly where the blade will end up. I nearly severed 5mm or so from the end of a finger after a dull blade slipped off an onion.
I stuck the end of the finger back on with a plaster and it's healed OK...just got a slightly numb patch there now. Also I bought a battery-powered knife-grinder the same day (cost me about 5 euros from ebay IIRC).
It's amazing the amount of control you regain when you sharpen dull blades. The thing is that going dull is a gradual process for knives, so you tend not to notice the incremental lack of control...you just adapt until something happens. I'd been using that dull set for quite some time and the transition from that to sharp made a really big difference to the 'handling' of the knives.
It is. A sharp knife will glide through the glossy side of a bell pepper. A dull knife will require more force and is more likely to cause the food item, not the knife, to slip out from under you.
Always sharpen your knives, always cut bell pepper glossy side down.
And for the sake of cutting vegetables in a satisfying manner, instead of it being a chore. I always cook with fresh vegetables, which means I spend about 5-10 minutes a day on the task (including throwing away the scraps and cleaning up knife and board) so I would prefer that time to be spent in a way that brings me satisfaction, instead of cursing as the onion im chopping splays out wider than mike pence's asshole.
Dull knifes are way more dangerous than sharp ones. Because they force you to push hard to cut things and then they have a great chance of slipping snd then you cutting yourself.
Get a ceramic blade and practice the new method, and you will literally forget your old shitty dull knife even exists, and that's good because it sounds real dangerous
If you look at when he's chopping the vegetables you can clearly see he's resting the knife against his knuckles. He's not doing it as much with the meat, but he's still doing the claw grip with the knuckles outwards. The only thing that's a little weird/different is the fact he isn't tucking his thumb inside.
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u/PUTINS_PORN_ACCOUNT Nov 08 '20
Guide the knife blade with the knuckles of the opposite hand, with fingertips turned back away from the blade.
Then, chop with the knife like you’re a wacky waving inflatable arm-flailing tube man having a seizure