It is generally the points of eight- or 10-inch kitchen knives that cause fatal or life-threatening injuries, not the blades. In the longer term, injuries and deaths would be reduced if retailers sold such kitchen knives with rounded ends, not points. In the kitchen, we need short pointed knives to fillet fish or pierce meat, but we rarely use the points of longer knives. It might be that an agreed pricing differential – say increasing the price of long pointed knives by £5, in comparison with rounded knives – would reduce the number of lethal knives sold. Click here to upload it and we’ll publish the best submissions in the letters spread of our print edition

Source: The Guardian November 07, 2018 18:25 UTC