It sounds completely counterintuitive that a razor-sharp knife would actually cause fewer injuries in the kitchen, doesn't it? An interview with a butcher in a recent Gourmet Live article reveals how this is so.
Stanley Lobel of Lobel's butcher shop in New York explains that a sharp knife means you have to make fewer cuts. A dull knife makes you work harder; several cuts are required where one or two would do.
It's really a simple law of averages: fewer cuts means fewer chances of cutting yourself over the long run. More cuts, and the risk goes up. A sharp knife will also cut more cleanly and precisely than a dull knife, and with much less chance of slippage.
A few other knife safety tips from the article: make sure you cut away from your body at all times, keep the handle of your knife (and your palm) dry, and don't leave knives in the sink where they can become hidden under soapy water.
Any other tips to add?
• Read a Clip from the Article: Kitchen Traumas by Kelly Senyei from Gourmet Live
• Download the iPad or iPhone App: Gourmet Live
Related: How to Learn Basic Knife Skills: The Video
(Image: Emma Christensen)
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This might sound odd, but when you do cut yourself with a sharp knife, the cut is cleaner and heals quicker. At least in my experience.
We use cheap, lightly serrated kitchen knives and I realize their dullness is what causes the blade to slip off the vegetable etc on occasion, BUT I am a natural clutz and have actually dropped knives on more than one occasion or done other things that have nothing to do with the blade's sharpness. So I stick with duller knives and the occasional bruise rather than getting cut etc. Works for me. My knives cost like 6 bucks for the set and I've been using them for years. :)
If I weren't occasionally clumsy I'd try sharper blades though.
We have a fantastically sharp Wusthof chef's knife. It's so safe that it'll slice the tip of your finger right off...just ask my husband.
I suggest always making sure you can pay full attention to what you're cutting, so you know where your fingers are. I think one appeal of a sharp knife is that you use a lot less pressure, so the knife doesn't go flying off in strange directions as much. I get many more injuries with the vegetable peeler than with my knives.
Great! In order to read the article that will save me from lopping off a finger I need to download the app for an iOS device I don't own.
Thanks for that great article.
I agree sharper knives are less dangerous for my fingers. However I have taken a large chunk of my finger off with a sharp vegetable peeler. And I use a peeler by slicing away from myself not towards me. I was holding a potato and my finger was not far enough under the potato!
Causes of injury is not just the dullness but also using improper knife and cutting method. Cutting boards should be used strictly as a habit/rule. If you try to show-off slicing carrot or onion while holding them in one hand and cutting through them with a paring knife, it will not only risk your palm but also others since it leads to temptation by others to use such short-cuts.
I used to hate cooking at home, never realised it was because of my parent's dull knifes until I moved in with my partner (who had been brought up by knife sharpening obsessives!) - chopping was suddenly easier and much faster!
Learning the correct cutting technique also prevents injuries - I learnt that from this very website I think.
P.S. I agree with Sherri about lethel vegetable peelers though!
Slightly off-topic. I have come to use a fish-cleaning, anti-cut glove with my mandolin. It is so tempting to not use the guard/guide that comes with them. I learned this the hard way, twice... Ouch! Those cuts seem to bleed forever and take weeks to heal!
Paying attention is always key!! Although long ago my only knife was so dull that instead of cutting my finger, I'd end up with a bruise. Knife-sharpener, anyone?
yeah, unless of course the vegetable itself slips, in which case the slightest dab against your finger results in multiple stitches.