A sharp blade is a safe blade.

It is true.

1) A dull blade requires more force to be exerted in order to cut the object that you desire to cut. If you make a mistake, you will end up putting the blade into yourself that much harder.
2) A dull knife will tear a cut, whereas a sharp knife will slice into you cleanly and more painlessly.

There are probably other reasons, but I think those are the biggies.
 
Two reasons.

One, a sharp blade does what it's meant to do, cut. Right where you want it to. Not pushing and shoving and sliding off at an angle when it jams on a knot.

Two, a sharp blade doesn't get that way by accident. It takes someone who respects the tool itself to keep it sharp. This is a person who is more likely to use it properly.
 
For some reason a lot of people think dull knives are "safe." Even Cub Scouts know this is wrong. A dull knife is more likely to slip when cutting, which is dangerous. One is also more likely to use more force when using a dull knife, which makes it even more uncontrollable when it slips. Some people will also be more careless with a dull knife thinking it is not dull enough to be dangerous when misused. Others learn unsafe knife handling since they are used to dull knives. I've seen women, for example, cut apples and potatoes by holding them in the palm of one hand and cutting it with the other, using their hand as a cutting board. The dumb behavior I see with guys is running their fingers along the edge to see how sharp it is.
 
Just because a dull blade may have a hard time cutting through certain materials (e.g. cardboard), it can still easily cut you. A sharp blade will require less force and you will have more control of it.
 
And dull blades make bad emergency razors. ;) Seriously, a sharp blade is MUCH safer to use, as long as you are using it properly.
 
A not so sharp and not too dull knife is the worse. It wont cut through what you want, but it'll take a finger off
 
That's very true. Sharp is good. The only knives/tools I've cut myself on are the dull ones, as I try to compensate. Of course, "dull" in my world is "screaming sharp" in some of my friend's worlds. Buddy of mine got 12 stitches after using a chisel I'd sharpened for him. :eek:
 
Benjamin Liu said:
I've seen women, for example, cut apples and potatoes by holding them in the palm of one hand and cutting it with the other, using their hand as a cutting board. The dumb behavior I see with guys is running their fingers along the edge to see how sharp it is.
Click to expand...

I've read messages posted by some of the guys here about how they cut themselves while using their hands as a cutting board. I've witnessed my own father doing that as well, usually with a serrated knife and a bagel. I've never done that because I can imagine (and feel) the knife going too far and biting right into my hand. Me - sharp knife & cutting board or plate for that kind of thing. Sharp plain blade for vegetables and serrated for bread/bagels (about the only time I prefer a serrated knife).


Have not yet been witness to someone testing sharpness by running a finger down the blade, thank goodness.
 
Like others said, a sharp knife is predictable, and does what you expect it to. A dull knife isn't, and can slip, cutting you. You're more likely to use more force to compensate, so when it does slip, it's even worse.

Sharp knives command respect, which makes a person a safer handler. A sharp knife can be more dangerous than a dull one in the hands of someone used to dull knives, but that's user error, not the equipment.

A dull knife is dangerous in anyone's hands.

Wounds from sharp knives tend to heal better, since the cuts are clean and smooth, and are easier to keep clean. Dull blades make uneven cuts (like can lids do) which take longer to heal, and can get infected easier.
 
All of my carry knives are sharp, but I must say that I've never cut myself with a butter knife ;)
 
A sharp knife requires less force to do the job so you have more control and the object you are cutting is less likely to shift. The other really big reason is that very few knives are uniformly dull. Typically they start with at least a semi-sharp edge and mostly get dulled in particular locations along the blade. Most frequently the belly of the blade is dulled by wear on hard surfaces used in place of cutting boards and right near the base of the blade which is used to cut very hard materials. In between those areas and right at the tip the blade is much sharper. Often a user will try and start a cut using a dull part of the blade and use heavy presure to get the cut started. Eventually the material gives way and the cut advances to a sharp section of edge and the blade zips uncontrollably through the material. That is the classic dangerous dull knife.
 
My only variance on the rule "sharp is safest' is with thick beveled knives. The two worst cuts I have had have been with thick, heavy knives that are razor sharp. The force required to push a chunky blade like the SRK for example, makes it a daengerous beast. I think razor sharp, thin knives are safest. I am very, very carefull with large choppers/bush knives that are razor sharp. Ergonomics are also important - which is why I become more of a spydie nut the longer I use knives.
 
I have witnessed some extremely bad cuts by inexperienced people using box cutters, which makes me agree totaly with Esav's comment:
Two, a sharp blade doesn't get that way by accident. It takes someone who respects the tool itself to keep it sharp. This is a person who is more likely to use it properly.
Click to expand...
 
Yesterday I had 15 inexperienced volunteers (a half dozen of them were teenagers) preparing food for 500 people at the local soup kitchen. I brought along a large supply of sharp knives. This combination usually results in one or two deep cuts in a 3 hour interval. The problem is that the users are not used to sharp knives or are not used to preparing much food from scratch. This time I gave them a sharp knife safety lesson.

I told them that these knives are sharp. Use light pressure while you are cutting with the knives. If something is difficult to cut use a light sawing action rather than a lot of force. Watch out for things that are round and tend to tip as you cut them. Apples often cause problems because of a tough skin and a round contour. Cut a flat on the bottom before you start. Use light pressure. Use your cutting board for stability.

The result was that yesterday only a couple teenagers nicked themselves slightly. The soup kitchen manager praised my sharp knife directions to his superior. The soup kitchen director asked me to come and sharpen their knives regularly. He believes in sharp knives.
 
If I read that d@mn expression "go postal" one more time, I'm gonna &@ #)(^!%@ %@$^@"+ :grumpy: :mad: :barf:

Manager,
USPS, ret.
 
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