- Joined
- Nov 4, 2012
- Messages
- 191
Part 6
In an era where we are already faced with laws against simple locking blades or fixed blades, which for some non-tactical applications are an incredibly useful safety feature. It isn't a big stretch to foresee (and fear) a future where a bunch of well-meaning elected officials and bureaucrats, who seem to believe in the idea that an unarmed society would be a cultural paradise, would use a list of "tactical" features to define knives that should be outlawed or restricted. In an effort to de-weaponize our tools, they could regulate practical features and safety advancements out of existence. Its pretty hard to tell people that they can't have the tools they use to slice bread, meat, and veggies. Its considerably easier to tell them the new rules won't impact them, the only change is to make everyone safer by removing "dangerous tactical features" they don't really need (they'll just be sending a truck into your neighborhood so you can have that nasty tip ground right off your chef's knife for you, so that it isn't so "stabby").
Erik
In an era where we are already faced with laws against simple locking blades or fixed blades, which for some non-tactical applications are an incredibly useful safety feature. It isn't a big stretch to foresee (and fear) a future where a bunch of well-meaning elected officials and bureaucrats, who seem to believe in the idea that an unarmed society would be a cultural paradise, would use a list of "tactical" features to define knives that should be outlawed or restricted. In an effort to de-weaponize our tools, they could regulate practical features and safety advancements out of existence. Its pretty hard to tell people that they can't have the tools they use to slice bread, meat, and veggies. Its considerably easier to tell them the new rules won't impact them, the only change is to make everyone safer by removing "dangerous tactical features" they don't really need (they'll just be sending a truck into your neighborhood so you can have that nasty tip ground right off your chef's knife for you, so that it isn't so "stabby").
Erik