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A Sharp Knife Is A Safe Knife

Yes, this may seem like a bit of an oxymoron but it is, in fact, true.

Sharp vs. dull edge

A knife becomes dull when constant pressure and use rolls the edge. The type of cutting board you use is one of the biggest culprits. Glass, granite, stone, or other hard surfaces should not be used as a cutting surface. These will roll the blade quickly and you will need your knives sharpened more often. Softer materials such as wood, bamboo or plastic will help prolong the life of your blade and lessen the need for constant sharpening.

Once the edge of your knife has rolled and worn down, it is dull; it is difficult for it to slice through most items. Have you ever tried cutting a tomato with a dull knife? All you end up doing is squishing the tomato, or the knife slides off the skin. That is what you can avoid by having a sharp knife. The blade will slide right through whatever food item you are cutting. A sharp knife reduces the risk of the blade slipping. And just because the knife has a rolled, dull edge doesn’t mean you won’t still get cut if it slips.

Handle Grip

Pinch Grip

Not only should your knife be sharp, but you should have good control and hold the knife correctly. If you don’t have proper control of your knife, there is always a greater risk of injury. It is good to know how to properly hold a knife. The most common methods of holding a knife are the handle grip and the pinch grip. They allow you to have the most control. Even if it takes some getting used to, it is important to learn these techniques.

Also remember to guide the knife with the knuckles of your non-dominant hand, keeping the edge of the blade away from your fingertips.

Cutting Technique