Comment by delfinom
5 hours ago
Lol, I once sharpened my knives and went to cook. During the prep I said, "wow I wonder how sharp the knife is", next thing you know, i cut about 1/4" of my finger tip off, right through the finger nail with zero resistance.
Besides the blood getting everywhere and needing superglue to stop it, it grew back completely fine.
You shouldn't really sharpen kitchen knifes too sharp. And even if they're not super razor sharp (cutting a finger with no resistance), you should still warn people new to your kitchen or even family members/regular users right after each re-sharpening.
Additionally, too low angle will make the knife very suspectible to blunting and/or require constant drawing on the sharpening steel¹. Unless you have super high quality steel like Japaneese knifes or some craft smith knifes.
Butcher knifes, to be used along with a chainmail glove, are fine. Just don't test their sharpness on body parts. Or use them to shave a bit of hair, but very carefully.
1: https://www.dick.de/messer/en/sharpening/dickoron-family/dic...
"During the prep I said, "wow I wonder how sharp the knife"" Is there something missing in the story? (drugs, coercion, self harm ideas, anything) I have had my fair share of avoidable cuts, but none of them included looking at the edge before happening.
The way you asked that question is wholly inappropriate for a public forum and also rude.
Irony deficiency
I didn't look at the edge, I was just thinking of that idea while slicing some vegetables and coincidentally not paying attention at the same time.