"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cookware and Accessories > Knives
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 01-17-2020, 04:08 PM   #61
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 13,466
I would give children veggie peelers before I would turn them lose with knives under the age of 14.
__________________
I've got OCD--Obsessive Chicken Disorder!
https://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Old 01-17-2020, 05:05 PM   #62
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 25,413
Quote:
Originally Posted by CWS4322 View Post
I would give children veggie peelers before I would turn them lose with knives under the age of 14.
There are a lot of food TV competition shows that feature children. Many children are capable of doing a lot more than adults give them credit for. Yes, these particular kids likely get special training, but I think it shows younger children can learn to use knives safely. I don't think there's a hard cut-off age.
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is offline   Reply With Quote
Old 01-17-2020, 08:52 PM   #63
Chef Extraordinaire
 
Cooking Goddess's Avatar
 
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 14,463
I guess that means I should not have been preparing full meals for the family when I was 12? :erm:

FWIW, Goober was fascinated watching me cook from around age 3. The kids each had their own little step stool; he would pull his right up next to me and watch what I was doing. He was using a sharp enough knife by age 5 - while being supervised. I would give him foods that were easier to cut - like potatoes instead of carrots. He made it out of childhood with all his fingers intact and a great deal of kitchen skills. If only he had mastered pot and pan scrubbing...
__________________
"The essence of America - that which really unites us - is not ethnicity, or nationality or religion - it is an an idea - and what an idea it is: That you can come from humble circumstances and do great things. That it doesn't matter where you came from but where you are going."~ Condoleezza Rice
Cooking Goddess is offline   Reply With Quote
Old 01-27-2020, 07:40 PM   #64
Assistant Cook
 
Join Date: Jan 2020
Location: Adelaide
Posts: 12
I've never got it professionally sharpened before- I tend to just use a whetstone. Pretty handy to have one at home just in case you need it sharpened urgently and it doesn't take too long either.
foodiealert is offline   Reply With Quote
Old 01-28-2020, 11:45 PM   #65
Certified/Certifiable
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 10,948
I have to chime in here about the safety of sharp, vs. dull knives and cutting utensils, and about age level required for a child to be trained in using a knife properly and safely.

First, let's look at accidental cuts. These are caused by inattention, or distraction, by carelessness, and by slippage.

Carelessness is when you are using the pinch-grip on your chef's knife, and feeding the food by small increments under the knife blade, using knuckles against the side of the knife to guide the knife. Inadvertently, one would let the thumb protrude into the blade path, or lift the blade too high, bringing the cutting edge down on a knuckle.

Another examle of carelessness is found by the cutter using a mandolin, and not paying attention, or not using safety guard to protect finger ends. You can see where this is going. The user slides the item to be slice back and forth across the sharp blade, and lets a finger-tip or two contact the blade, removing skin. Of course there are other careless mistakes that can result in cuts.

As for cuts made by dull knives, these typically occur when a blade slips along an item to be cut, rather than finding purchase and slicing through the item. The cutting edge can then slide right onto a thumb, a knuckle, or finger, depending on what cutting stroke is used. This creates a cut that is not as straight, and clean, and that will take longer to heal than a cut made with a sharp blade. That being said, a sharp blade can cut deeper than a dull knife blade.

For those prone to cutting themselves, there are cut-resistant gloves made for the kitchen industry.

As for the right age to introduce children to sharp cutting tools, well, that really depends on your ability to teach, and the child's ability to learn and follow directions. For me, that age was about 6 years old for my children, and the same for my grandchildren. They were able to listen, understand the concepts I was teaching them, and follow directions. They were also calm enough to not get frustrated with simple mistakes. i made sure that the items they were given to cut were not complicated, or challenging to push a knife through. I also started their training before eer giving them a knife. When they were still forbidden to touch sharp knives, I taught them that knives weere tools, not toys. I never let them use a knife that was too large for them to wield properly. And I taught them safe cutting techniques.

In summary, those who say that dull knives cause accidents. Those who say that carelessness causes accidents, well you are correct as well. Some children are ready to be taught basic cutting skills as early as 6 ears of age. My own children are proof of that. Children who are headstrong, or who can't yet understand the concept of knife techniques, and safety, well you have to wait until they are mentally, and physically ready. I know adults who shooed never be given a sharp knife.

As for understanding that children can learn valuable lessons at an early age, when my children reached the age where they could just start learning to crawl, I taught them the meaning of the word - hot. I fired up my Webber Smokey Joe with a full load of charcoal. When the coals were fully ignited, I picked up the child, placed his or her hand in mine, and brought it close enough to the heat source to be uncomfortable. I then pulled both of our hands away and said - hot. I did it three times in success. Not one of them ever went near anything that I pointed to, and said hot.

My observations are based on what I have both seen, and experienced in my life, blended with a little physics, and a bit of common sense. I hope that I haven't stepped on anyone's toes, and invite all to express their own opinions.

Seeeeeya; Chief Longwind of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- https://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 01-28-2020, 11:55 PM   #66
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 25,524
Send a message via Skype™ to taxlady
Good description Chief. I would like to point out another problem with the dull knife. Often, to make up for the lack of cutting ability of a dull knife, people use more pressure. Then, when the knife slips, it can hit a finger or other part of the hand much harder than it would, had the knife been sharp.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 02-12-2020, 05:38 PM   #67
Assistant Cook
 
Join Date: Feb 2020
Location: alamogordo,NM
Posts: 2
Knife Aid

Just sent 10 knives to Knife Aid to have them sharpened and repaired. Very impressed with the results
I cook stuff is offline   Reply With Quote
Old 02-15-2020, 09:08 AM   #68
Certified/Certifiable
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 10,948
Anyone use the Worksharp Ken Onion Knife Sharpener. Here's a video - It looks like a good system to me, I have no experiece with it though.

Seeeeeeya; Chief Longwind of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- https://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 02-15-2020, 05:16 PM   #69
Assistant Cook
 
Join Date: Feb 2020
Location: alamogordo,NM
Posts: 2
I have one and use it for my hunting knives and some tools
I cook stuff is offline   Reply With Quote
Old 02-15-2020, 05:42 PM   #70
Certified/Certifiable
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 10,948
Quote:
Originally Posted by I cook stuff View Post
I have one and use it for my hunting knives and some tools
Does it work as advertized? Do you think it would work for my Chef's knive?

Seeeeya; Chief Longwind of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- https://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 09-20-2020, 03:24 AM   #71
Head Chef
 
Rob Babcock's Avatar
 
Join Date: Dec 2004
Location: Big Sky Country
Posts: 1,313
I sharpen my own knives but I guess that's being professionally done since I do moonlight a bit as a sharpener.
__________________
If we're not supposed to eat animals, then how come they're made out of meat?
Rob Babcock is offline   Reply With Quote
Old 09-20-2020, 03:10 PM   #72
Certified/Certifiable
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 10,948
Which do you feel is the best edge shape for most kitchen knives? Chisel edges are made for a specific purpose, and so I don't include them here.

I prefer a convex edge, with a straight grind from the spice to the belly of the knife. My 2bd choice would be a compound edge with the final part of the belly ground at about 22 degrees, and the rest of the edge ground at 18 degrees or so. Both of these are stronger, and resist rolling edges better than a straight V grind. The convex edge is sharp enough when done properly, to lift the print from newspaper.

For me, a set of good wet stones, from 400 grit to 8000 grit is used to sharpen and polish the edge. Then, a leather strop with 800, and 8000 grit jewelers rouge is used to get the convex edge perfected. The initial convex shape is attained with the wet stones. It's more tedious of an edge to make, however, I think it's worth the extra effort.

That worksharp system I mentioned above creates a convex edge much faster. I'm still interested in that system.

Seeeeeya; Chief Longwind of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- https://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 09-20-2020, 11:25 PM   #73
Head Chef
 
Rob Babcock's Avatar
 
Join Date: Dec 2004
Location: Big Sky Country
Posts: 1,313
I don't care for convex edges for kitchen knives. I feel they kind of "swim" through the cut and leads to a lack of precision, especially when peeling or doing nice brunoise. For Western cuisine that most of us here probably cook I like a regular V edge. Asymmetry is okay but I don't really want a chisel edge like you'd have on a Yanigiba.
__________________
If we're not supposed to eat animals, then how come they're made out of meat?
Rob Babcock is offline   Reply With Quote
Reply

Tags
knives

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off




All times are GMT -5. The time now is 06:05 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.