That sounds like my future in-laws. They visited, I told them to be careful with the knives on the wall because they're sharp. Their response: "We don't like sharp knives. My skin is really thin from my medications, so I can't use sharp knives"Regardless of how I have tried to explain the safety of a sharp v dull knife, my mother has always said she prefers a dull knife because it is "safer". I used to bring knives to the holidays to help with prep, but my family would abuse them when using or washing them so I now just bring along a stone and pick the best knife or two and give them a sharpening. Nothing too fancy just get a usable edge on them.
My mother's paring knives always look like they have been used to pry things open and have missing chunks of metal so I just bring along a couple of Victorinox ones and throw hers away and leave the new ones behind knowing next year I will repeat the exercise.
This is was recently related to me on another (non-knife forum) when discussing kitchen knives -That sounds like my future in-laws. They visited, I told them to be careful with the knives on the wall because they're sharp. Their response: "We don't like sharp knives. My skin is really thin from my medications, so I can't use sharp knives"
When my kids were young, the in-laws broke the tips off all our knives for safety.
You'd have loved that.
Wow. That must have left a mess. Nice of you to patch it up. I would have finished the job wrapping his whole hand into a huge white imobile and unusable blob so he has to explain to everyone how careless he was.... My extremely helpful brother in law...spotted my ...knife and pulled it through a folded sponge ... Edge towards his palm unfortunately. It went through the sponge and laid open the palm of his hand - side to side and a few millimeters deep....The only upside is ...I’m a veterinary surgeon and repaired the laceration with tissue glue and some butterflies..
My sister in Brainerd (MN) took her knives into "the store" for sharpening ... If you can see the edge on my post #14 above - that's how they look now. [ minus the missing piece of course... ]Sadly it's like that here in Canada as well...I suspect it's like that globally...
Yeah, I have had to ask several relatives to not use them. Their methods seem... Unclear. And Sand grinder-y. Poor all those Swedish globals.That's the biggest postorder sharpening business in sweden looking like. They're also known for trying really hard to censor critics and unhappy customers
I'm not sure that is the correct conclusion. More likely, because Shun/Kai is one of the most popular brands of Japanese knives out there, many more people own a Shun as opposed to knives from other makers. Ergo, there are lots more abused Shun knives around than from other brands.I restored lots of knifes but ~95% chipped and broken knives are from Kai. It brings me to the conclusion, that Kai has poor quality.