[emacsen]

> Most of the time knives that are too sharp are much more dangerous than knives that are too blunt.

With a sharp knife, you cut through food very easily so you use very little force. You also use techniques that prevent you from getting hurt, such as the claw ( https://www.thekitchn.com/knife-skills-the-claw-75998 ).

But if someone has used a dull knife for most of their life, they may not have cultivated these skills and may hold their knife in an unsafe way and or use a lot of force when cutting.

For someone like that, a sharp knife could be a lot more dangerous, but if they're trained/using it properly, a sharp knife is a lot more safe as it reduces effort and chance of the knife slipping.

[literalAardvark]

My thought process was that anyone who is trained or interested would seek to get them sharpened.

I've been in this position and my partner at the time decided to use a separate set of knives from me, as my sharp knives made her focus on the danger and pulled her out of her zoned out cooking-with-a-glass-of-wine mood.

Fair enough, how she approaches tools isn't my decision.

[cactacea]

Respectfully, proper technique is just a matter of searching and reading for 2-3 minutes followed by a bit of practice and repetition to get fast. You can skip the getting fast part if you want. Nobody needs "training" to become proficient with a kitchen knife.