or Connect
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › What makes you angry about a dull knife?
New Posts  All Forums:Forum Nav:

What makes you angry about a dull knife?

post #1 of 20
Thread Starter 

I think this is one of the most annoying things in the kitchen and I could probably rant about this for hours and how so many people have crap knives.  I go over to people's houses all the time and I just stay out of the kitchen because there terrible knives makes me so angry.  I thought we might get some fun answers here, probably more rants but they will be funny and maybe some legit tips on some emergency sharpening too.

 

“Bringing People Together Through Food”

 

Follow me on Linkedin

Reply

 

“Bringing People Together Through Food”

 

Follow me on Linkedin

Reply
post #2 of 20

Mostly slicing off the pad of my pinkie finger when the knife slipped on an onion. Where it cut grew back together now looks bulbous. I love that word.

post #3 of 20

I either grin-and-bear it because they are friends (or someone else who I would not want to offend), or I bring my own and tell everybody who asks that I'm a lot more comfortable using my own knives.  Simple.  Why get angry... life is too short.  And too many peiople have dull or cheap knives.  Besides... those with good knives might not let you use them!

post #4 of 20
Very frustrating. Nothing worse than a dull knife. What pisses me off is at work the other cooks complain about the dull knives yet they never tone it on a steel or even take it upon themselfs to sharpen em. I brought in my own personal stones for that purpose but I'm the onlyone who does it. Aargh!!. As a tip if your knife only needs to be toned and you don't have a steel... the ridge on the bottom of a ceramic plate works great.
post #5 of 20
Quote:
Originally Posted by guamcook View Post

Very frustrating. Nothing worse than a dull knife. What pisses me off is at work the other cooks complain about the dull knives yet they never tone it on a steel or even take it upon themselfs to sharpen em. I brought in my own personal stones for that purpose but I'm the onlyone who does it. Aargh!!. As a tip if your knife only needs to be toned and you don't have a steel... the ridge on the bottom of a ceramic plate works great.

I have brought my own knife to family cooking sessions and yes it's frustrating to use dull knives after you know what sharp really is.

 

I too have used the bottom of a ceramic plate to sharpen not just align an edge when needed

You can't lay on the beach and drink rum all day unless you start in the morning

Reply

You can't lay on the beach and drink rum all day unless you start in the morning

Reply
post #6 of 20

I carry my own gyuto and a #1000 GS each time i travel or go cooking to some friend's house. Also i gifted knives several times.

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
Reply
Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
Reply
post #7 of 20

They are actually useful for:

 

- Opening boxes.

 

- Opening plastic packaging and buckets.

 

- Sometimes being a makeshift spatula.

 

Otherwise I avoid the things and use my own stash ;) It actually brings a smile to my face when others realize the distinct advantages of using sharp knives.

 

At my current job I already convinced one of the cooks to buy his own gyuto and bringing his own knife roll to work after seeing how efficient using sharp knives are. Another time one of the chefs borrowed my Mac, and he was like '@#$!' I thought he cut himself, but he says, 'this thing is sharp'. He finished the rest of my mise without me asking :p

 

One time a dishwasher was helping cut onions using the kitchen knives, and after 5 or so his eyes were welled up in tears. Of course everyone made fun of him, 'You don't need to cry for me!' 'It's ok my love, don't cry!'. I grabbed the rest of the 10 onions or so and cut them up, not shedding one tear (sharp knife to the rescue). Everyone looked at me like I was some freak haha.

'A fool can't act the wise, but the wise can act a fool...' - Kweli

Reply

'A fool can't act the wise, but the wise can act a fool...' - Kweli

Reply
post #8 of 20

I won't touch a knife once I know it is dull because I get so frustrated using one that 9 times out of 10 I will end up putting too much force behind it, make it slip, and end up cutting myself.

post #9 of 20

I don't buy the myth that a dull knife is more dangerous than a sharp one. When you cut yourself with a sharpened knife injuries could mean hospital. A touch = a deep cut on the skin. Got to be really careful and concentrated when using a sharp knife.

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
Reply
Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
Reply
post #10 of 20
Quote:
Originally Posted by ordo View Post

I don't buy the myth that a dull knife is more dangerous than a sharp one. When you cut yourself with a sharpened knife injuries could mean hospital. A touch = a deep cut on the skin. Got to be really careful and concentrated when using a sharp knife.

It's no myth.
I've seen much worse cuts and such from dull knives. People trying to "power through" something by putting an insane amount of pressure on it is what is so dangerous.

You should always be very careful and concentrated when using any knife. I very rarely cut myself with a knife. It's usually scrapes and lacerations when cleaning that get me.

post #11 of 20

I'll second knyfeknerd...when i do happen to cut myself, with a sharp knife i often barely notice, cut myself very slightly, and find it heals very quickly and evenly.  The few times I cut myself on dull knives or other dull objects, its always far worse.  I've probably "shaved" my knuckle on my left hand middle finger more times than I can count...with a dull knife and lots of force thats a MUCH worse injury. 

 

My least favorite part is just having to work so freaking hard to do the most basic tasks.  Even simple prep takes infinitely longer, and trying to do precision cuts or anything requiring finesse is just murder to the product.

post #12 of 20
Quote:
Originally Posted by FoodLover42 View Post

I'll second knyfeknerd...when i do happen to cut myself, with a sharp knife i often barely notice, cut myself very slightly, and find it heals very quickly and evenly.  The few times I cut myself on dull knives or other dull objects, its always far worse.

+1, I cut myself for the first time in a long time about 2 months ago. I was cleaning my boning knife and since there is no heel, my hand shifted out of the rag while I was cleaning the handle and my index finger slid up the base of the blade. I looked at my finger, amazed I had just cut myself, I felt no pain and the cut was barely visible. It never even bled until I put the band-aid on because I was manipulating the flesh. And when it did bleed, it was very little for how deep it was. I still felt very little pain after I bled and the band aid was on and it healed up very quickly. Like 'Wolverine from X-men' quick.  

Obviously, I have cut myself in the past with duller knives and the pain, bleeding and healing process was much worse. 

post #13 of 20
Well, since I learned to sharpen my knives, years ago, the cuts and injuries increased exponentially. Parts of my hands that had never been cut, like nails, the palm of my hand (while cleaning), the infamous middle and index fingers, sometimes the thumb, etc. got hurt. Even my foot when I dropped a knife. The worst cut my wife had in her life occurred while using a recently scary sharpened cleaver (that incident ended in the hospital). As I see, there's a clear distinction between pros and home cooks. Totally different environments.
Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
Reply
Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
Reply
post #14 of 20
Thread Starter 
Quote:
Originally Posted by Junglist View Post

They are actually useful for:

 

- Opening boxes.

 

- Opening plastic packaging and buckets.

 

- Sometimes being a makeshift spatula.

 

Otherwise I avoid the things and use my own stash ;) It actually brings a smile to my face when others realize the distinct advantages of using sharp knives.

 

At my current job I already convinced one of the cooks to buy his own gyuto and bringing his own knife roll to work after seeing how efficient using sharp knives are. Another time one of the chefs borrowed my Mac, and he was like '@#$!' I thought he cut himself, but he says, 'this thing is sharp'. He finished the rest of my mise without me asking :p

 

One time a dishwasher was helping cut onions using the kitchen knives, and after 5 or so his eyes were welled up in tears. Of course everyone made fun of him, 'You don't need to cry for me!' 'It's ok my love, don't cry!'. I grabbed the rest of the 10 onions or so and cut them up, not shedding one tear (sharp knife to the rescue). Everyone looked at me like I was some freak haha.

It is amazing how much a sharp knife helps with speed and ease of cooking.  Half the effort of making a meal is doing all of the prep and great point made with your chef doing the rest of your prep.  A sharp knife that you are comfortable with will make your speed of meal preparation increase significantly.  

 

I also like the story about the onion, it is very true though.  Contacts work great for shielding eyes from onion juice too.  Thanks for sharing!

 

“Bringing People Together Through Food”

 

Follow me on Linkedin

Reply

 

“Bringing People Together Through Food”

 

Follow me on Linkedin

Reply
post #15 of 20
Thread Starter 
Quote:
Originally Posted by FoodLover42 View Post

I'll second knyfeknerd...when i do happen to cut myself, with a sharp knife i often barely notice, cut myself very slightly, and find it heals very quickly and evenly.  The few times I cut myself on dull knives or other dull objects, its always far worse.  I've probably "shaved" my knuckle on my left hand middle finger more times than I can count...with a dull knife and lots of force thats a MUCH worse injury. 

 

My least favorite part is just having to work so freaking hard to do the most basic tasks.  Even simple prep takes infinitely longer, and trying to do precision cuts or anything requiring finesse is just murder to the product.

Great point, the healing part is something that many people do not think of.  A dull knife causes jagged edges and takes a very long time to heal and can also get infected easily.  A sharp knife creates a clean thin cut that heals back together quickly.

 

“Bringing People Together Through Food”

 

Follow me on Linkedin

Reply

 

“Bringing People Together Through Food”

 

Follow me on Linkedin

Reply
post #16 of 20

For me is trying to cut through a tomato skin. mad.gif That usually indicates it's time to sharpen.


Edited by Pollopicu - 5/2/13 at 5:48pm
“After a good dinner one can forgive anybody, even one's own relations.”
Oscar Wilde

 

 

Reply
“After a good dinner one can forgive anybody, even one's own relations.”
Oscar Wilde

 

 

Reply
post #17 of 20

Someone using a dull knife to cut onions when I am near. That Makes me angry and teary.

post #18 of 20
Quote:
Originally Posted by Pollopicu View Post

For me is trying to cut through a tomato skin. mad.gif That usually indicates it's time to sharpen.


Yes if there is any resistance then I know it's time

You can't lay on the beach and drink rum all day unless you start in the morning

Reply

You can't lay on the beach and drink rum all day unless you start in the morning

Reply
post #19 of 20

Angry...Naah!  resistance is futile. get out the sharpener of choice. Angry = nasty cuts

"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
Reply
"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
Reply
post #20 of 20

Super sharp knives are more dangerous during slicing motions,

dull knives most dangerous during "power-cuts".

 

There IS actually a time or two when I PREFER a knife to be rather dull....

the main one being when some poo-4-brains submerges it in sudsy

hot water, it waits like an enemy submarine, lurking below the bubbles just waiting

to strike. There's been more than once that Ive said, "well damn, Im sure glad

that knife wasnt very sharp!" surprised.gif

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › What makes you angry about a dull knife?