“Ban Kitchen Knives!”
England bans knife carry but allows kitchen knives. The debate for several years has been, do we need *pointy* knives? Chefs don’t use *pointy* knives, why have one at home?
Preposterous. These dolts should be relegated to living the their shallow existence with a tin plate and spoon. We maintain nearly 300 kitchen knives in inventory. The only knives which are not pointy are the Japanese nakiri and usaba, all ceramic knives, slicers, and lamb skinners. Variously, in these examples, a point would either be superfluous, encourage breakage, or endanger the product. Everything else, whether from Germany, Switzerland, or Japan have points. When we rehab or sharpen customer knives the point is always returned to factory specs.