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Bruce[_28_]

In article >, says...
>
> wrote:
> >
> > On Sun, 25 Sep 2016 07:43:07 -0400, Gary > wrote:
> > >That looks like one of those worthless late-night infomercial gadgets.
> > >Call within 10 minutes and receive a 2nd one for free. heheh Spend your
> > >money on a good knife instead.
> >
> > Spot on - I keep my knives sharp because we all know it's the dull
> > knife that cuts. Broke that rule, when I had my left hand/wrist in a
> > cast I tried to chop a garlic clove - I never even felt my razor sharp
> > knife cut me, just wondered what was stopping it - as in my bone lol
>
> Here's the opposite view though....from my standpoint.
>
> First, you get used to what you have and are used to working with.
>
> In my case, often somewhat dull knives. The only time I've ever
> cut myself was right after sharpening the knives and they worked
> "too good." I've learned to be extra careful after a sharpening.

Chefs always say that you'd better cut yourself with a sharp knife than
with a blunt one. Maybe sharp knives make for cleaner amputations.