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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   
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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Original Submission

• Re:Slice and dice Re:Slice and dice (Score: 2) by tfried on Friday June 01 2018, @08:43PM (1 child)

  by tfried (5534) on Friday June 01 2018, @08:43PM (#687446)

  Thanks for the detailed reply (and I've modded you up). For quick hacks like cutting out a few stems or potato eyes, I'm often using my santoku, too. And while I'll have to concede a small advantage to the chef's knife, here, those use cases are not important enough to change my general preference. (And, as you say, if they were more important, we'd be using neither chef's knife nor santoku, nor any other long blade).

  But so I guess I now understand that the primary reason that I don't miss a (pronounced) pointy tip on my santoku is that I'm not cooking a whole lot of meat. Well that, and probably some random luck with the respective specimens of chef's knives and santokus that I've tried.

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• Re:Slice and dice (Score: 2) by AthanasiusKircher on Friday June 01 2018, @11:29PM

  by AthanasiusKircher (5291) on Friday June 01 2018, @11:29PM (#687506) Journal

  Yeah, even if you cooked more with meat, you generally won't *need* a very long knife with a point unless you're working with larger bits of meat. Usually for smaller work a good flexible boning knife (and/or fillet knife if you do a lot of fish) and a sturdier knife (I prefer a honesuki over a western-style butcher's knife) are fine... And don't need to be 8 inches (or more) long. But these knives are pointy, which you really need for boning and trimming.

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