"Bruce" wrote in message
T...

In article >,
says...
>
> "Bruce" wrote in message
> ...
>
> 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.
>
> =========
>
> Amputations!!! That made me shudder! I haven't done that ... yet ...

Me neither. I think my worst accidents have been with these:

http://www.cheesemakingshop.co.uk/im...icer_beech.jpg

================

Those box slicers make me nervous. I only used mine once then went back to
the *scary* knife



--
http://www.helpforheroes.org.uk