In article >,
says...
>
> "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

They become increasingly more difficult to use as the piece of cheese
becomes smaller