A Dull Knife Is More Dangerous Than a Sharp One
It sounds backwards, but a dull blade needs more force to cut through food, which makes it far more likely to slip off whatever you're cutting and land on your hand instead. A sharp knife glides through with light pressure and stays where you aim it — keeping knives sharp is a safety habit as much as a cooking one.
Sources & methodology: These tips draw on established food-science references —
Harold McGee's food-science writing, America's Test Kitchen /
Cook's Illustrated testing, Serious Eats'
technique reporting, USDA food safety guidance,
and peer-reviewed food-safety research (including UC Davis
cutting-board studies) — not reworded recipe-blog consensus.