This kind of mentality is the exact opposite of what this blog is all about.
It’s scary to know that there’s people like that in the world.
Some people are SO stupid, they simply deserve to lose their freedom.
Don’t think so? Read the following article.
New Point Knives
In May 2005, my wife Liz watched a BBC TV news feature regarding a report produced by three UK doctors calling for a ban on long pointed kitchen knives. The report, written by Mike Beckett, Emma Hern and Will Glazebrook, cited long kitchen knives as the 'weapon of choice in a high proportion of serious stabbings.' The research they carried out in to the justification of a potentially lethal sharp point, led him to one conclusion - a ban was needed on all long pointed kitchen knives.
I wouldn't advocate a complete ban though their observations made perfect sense - remove the lethal weapons from our kitchen drawers and you will undoubtedly witness a drop in serious knife injuries. However, this raises a pivotal question; what else do we use? Introducing an outright ban would create an immediate knee-jerk reaction, therefore the solution must be more considered.
Being keen home cooks, Liz and I considered how many times we needed a long pointed knife when preparing and serving a meal. After much thought, we realized that in the home, we could see virtually no justification for this type of knife point. Liz then gave me a completely novel idea - why not design a knife point which can be used for everyday cooking but without the dangerous long sharp point?
As a degree qualified Industrial Designer, I set about the task. The following designs were created in May and June 2005 and have been refined over the subsequent years. During that time, none of my ongoing research and development has detracted from the original design ethos. It is now our firm belief that the common kitchen knife is not in fact a necessary evil and a new, more intelligent knife design can replace it.
The ultimate goal:
1. Produce a range of everyday kitchen knives which are accessible to the widest possible spectrum of society.
2. Significantly reduce incidences of serious knife injuries, whether accidental or intentional.
During the project I have been privileged to meet and work with a number of highly skilled specialists.
Dr Mike Beckett and Detective Inspector Mark Clarkson are such individuals and have the following to say about New Point Knives;
- Dr Mike Beckett. Clinical Tutor. West Middlesex Hospital -
'All manufactured products should be designed so that they combine efficiency in their intended purpose with the greatest possible degree of safety. This is especially true of household products which are freely available to the very young and very old, and used by people who may be clumsy, short tempered, drunk or mentally or physically unwell. Most people fit into one or more of these categories at some time in their lives. The humble kitchen knife can be a lethal weapon in the wrong hands, and thousands of people are killed or injured by them every year. Most knife wounds are caused by kitchen knives. Until now nothing much could be done about this, apart from some legislation of limited effectiveness. This new design of a safety kitchen knife is therefore very welcome. It deserves to gain widespread acceptance. Perhaps in time the long pointed kitchen knife will be relegated to the history books, together with the cut-throat razor, toxic coal gas and arsenic insecticides: all outdated, dangerous products that may have some specialist uses, but have no place in the domestic environment.'
- Detective Inspector Mark Clarkson. MPS Anti - Knife Crime Unit "Operation Blunt" Violent Crime Directorate. TPHQ -
'Speaking from a personal point of view, after having had the opportunity to personally test this “Safety Knife” on various joints of meat, I am convinced that this design will greatly reduce the ability of it to be used to puncture or unlawfully cause stab-like injuries. I would like to encourage the designer to press forward with this product, as I genuinely believe it can reduce both accidental harm within the kitchen and stab-like injuries in general.'