Why Dull Knives in Dirty Kitchens Are Not Safe - Annotated Bibliography Example

Thesis: The risks posed by dull knives in a dirty kitchen are enormous and make food preparation harder.

Murrieta, Ed. Be sharp and have a nice knife. Tribunedigital-Orlandosentinel, 13 May 2007, articles.orlandosentinel.com/2007-05-13/business/KNIFESMITH08_1_knife-sharpeners-dull-knife-sharp-knife.

Dull knives are unsafe under any condition for use in a dirty kitchen because it predisposes the user to injuries and makes work in the kitchen harder because of blunt blades. A dull knife, therefore, requires more energy to use than a sharp knife, is inefficient, and dangerous to use. It leads to resistance, and thus pent-up energies are accelerated into the flesh, which results in gouges and deep cuts. Moreover, a dull knife is harder to use as one hacks instead of slicing because the blade rolls off the food instead of cutting through them. This makes a simple task such as potato slicing or dicing tomatoes a hard and worrisome work where one can ruin food and lose fingers. A knife requires sharpening every time it is blunt. A dull knife exposes the user to risk when grinding because one can certainly take a bruise as it needs talent.

Bowman, Russ. A Dull Knife Is a Dangerous Knife. EXAIR Blog, 10 Oct. 2014, blog.exair.com/2014/10/10/a-dull-knife-is-a-dangerous-knife/.

A dull knife does not only compromise on the safety of the user but also on the quality of the cut. It can easily cut a cheaply assembled material but is hard to slice through hard material. Wounds from a dull knife in the kitchen lead to infection, inability, and loss of mobility which hampers the ability to survive. This is because they are inefficient, makes a lot of noise when in use, and manufactured with low standards of quality. To control the blade of a dull knife, more muscle strength is required and makes the direction of the edge unstable and can leave an unfortunate space for slicing oneself. This could be dramatic and makes it difficult for the wound to heal. The user should avoid these injuries by maintaining a sharp edge which can be done by a professional who provides sharpening services to avoid further injuries or the user to take the risk of sharpening the blunt knife.

Murphy, Willie. Why Dull Knife is Dangerous for All. SelfGrowth.com, www.selfgrowth.com/articles/why-dull-knife-is-dangerous-for-allPeople need to be careful every time in the kitchen when using a dull knife because it is unsafe for different reasons. For instance, it can cause danger anytime hence a lot of care is essential when using a dull knife. First, it needs a lot of pressure to be exerted for it to cut a thing which may lead to the failure by the user to judge the required pressure. This miscalculation causes accidents as people cut their hands. Therefore, there is need to avoid a dull knife to prevent injuries because when a dull knife is used, it causes injuries to the fingers in different ways. Dull knives develop curves on the surface that fails to cut the items in the kitchen accurately. This forces the user to use more force to cut the items and curves increases hence the user ends up cutting the finger or hand.

Christensen, Emma. Kitchen Safety: Why a Sharp Knife Leads to Fewer Injuries Gourmet Live. Kitchn, Apartment Therapy, LLC., 30 June 2011, www.thekitchn.com/kitchen-safety-why-a-sharp-kni-150287.

A dull knife makes the user do more cuts as compared to a sharp knife hence increases the chances of injuries. Fewer cuts reduce the chances of the body coming in contact with the blade but the risk goes up with more cuts. This is because knife injuries frequently occur when there are marked sharpness variations which change the muscle pathway and hence a recipe for injury. A dull knife cuts roughly, imprecisely, and with increased chances of slipping. Furthermore, it is hazardous to keep a dirty knife under soapy water in the sink because it becomes invisible and can potentially harm the user by slicing the fingers and transferring infections found in a messy kitchen.