Broken glass, boiling water, sausages: you name it, it’s possible to injure yourself with it. As I have demonstrated …
‘Unlike regular knives,” runs the press release for Viners’ new cutlery, “the pointed end has been removed, helping to tackle knife-related injuries.” And there’s a picture. They look quite silly without a pointy end, but they also call into question why this has never been done before – indeed, why kitchen knives evolved to be the shape they are. Because you never use the point, or maybe you do once every couple of years for a particularly slidey tomato. All regular chopping is done with the blade edge.
I shall not be buying a pointless knife but I thought I would take the opportunity to run through the top kitchen injuries of myself and everyone I know, so that younger readers can avoid them. Note: almost all of these start with being drunk. If you’re never drunk, you could probably keep a leopard in your kitchen and get away with it.
Thank you Source: Food & Drink – the guardian