Duller knives cut more slowly, hence if I cut my finger, I feel it before it goes deeper, which is safer.
Such knife seems like a disaster waiting to happen, I can't see the benefit honestly.
Such knife seems like a disaster waiting to happen, I can't see the benefit honestly.
Have you spent any serious time in the kitchen? Sharp blades are incredibly important for… cutting.
For trained chefs, the sharper blade means things stay in place as expected, because the weight and motion of the blade are cutting, and not force exerted.
Related: I watch chefs use a mandolin, no freaking way I'd use it the way they do. I just do not have the skills necessary to free hand it. I will use a safety glove and/or a guard.