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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?
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Knives are too Sharp and Filing Down their Points is Solution to Soaring Violent Crime, Judge Says
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Now KEN and BARBIE are PERMANENTLY ADDICTED to MIND-ALTERING DRUGS ...
(Score: 2) by AthanasiusKircher on Friday June 01 2018, @11:29PM
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.