How do you carve the roast beef and turkey?

Following up on a recent post, we look in on the BBC and knife research:

The research is published in the British Medical Journal. The researchers said there was no reason for long pointed knives to be publicly available at all. They consulted 10 top chefs from around the UK, and found such knives have little practical value in the kitchen. None of the chefs felt such knives were essential, since the point of a short blade was just as useful when a sharp end was needed…The researchers say legislation to ban the sale of long pointed knives would be a key step in the fight against violent crime. “The Home Office is looking for ways to reduce knife crime. We suggest that banning the sale of long pointed knives is a sensible and practical measure that would have this effect.”

How do these chefs deal with the prime rib? (We suppose the answer is that you can still have a long knife, but it has to be rounded at the end — but then can’t you still slash with its long sharp edge?) Very strange world we have. HT: FPM

2 Responses to “How do you carve the roast beef and turkey?”

  1. Neil Says:

    …and then long blades, period. And then cricket bats. And then cricket balls. And then hammers, and then…

  2. feeblemind Says:

    Those of us on the right have rhetorically asked for years why knife bans have not been proposed? Well…… here we are.

    And there was this as well:

    “A disabled caravanner who kept a penknife in his glove compartment to use on picnics has blasted the authorities after being dragged through court for possessing an offensive weapon.

    Rodney Knowles, 61, walks with the aid of a stick and had used the Swiss Army knife to cut up fruit on picnics with his wife.’

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