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Knives are too Sharp and Filing Down their Points is Solution to Soaring Violent Crime, Judge Says

posted by martyb on Friday June 01 2018, @04:04AM   Printer-friendly
from the pointed-question dept.

An Anonymous Coward writes:

A judge has proposed a nationwide programme to file down the points of kitchen knives as a solution to the country’s soaring knife crime epidemic.

Last week in his valedictory address, retiring Luton Crown Court Judge Nic Madge spoke of his concern that carrying a knife had become routine in some circles and called on the Government to ban the sale of large pointed kitchen knives.

[...] He said laws designed to reduce the availability of weapons to young would-be offenders had had “almost no effect”, since the vast majority had merely taken knives from a cutlery drawer.

[...] He asked: “But why we do need eight-inch or ten-inch kitchen knives with points?

https://www.telegraph.co.uk/news/2018/05/27/knives-sharp-filing-solution-soaring-violent-crime-judge-says/

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  • (Score: 2) by AthanasiusKircher on Friday June 01 2018, @07:56PM

    by AthanasiusKircher (5291) on Friday June 01 2018, @07:56PM (#687418) Journal

    I still find it irritating that some people assume you cannot cook (ambitiously) without a western style chef's knife.

    I replied below with a much longer list of reasons why I use a long knife with a point. But I do agree with you that you CAN certainly cook ambitiously without a western-style chef's knife. Many tasks might require more than one knife to do easily or well, but it's certainly possible. And while the chef's knife is a good all-purpose tool, it certainly isn't a necessary one.

    That said, if you do certain more specific kinds of tasks, it's still really useful to have long knives with tips. Asian cooking has all sorts of knives like this -- they just tend to be more specialized than the western chef's knife.

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