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I guess it depends on how dull your dull is.

The knives I consider dull will absolutely cut me if I do something dumb, and I'm much less likely to do something dumb when the blade goes straight through what I'm cutting without having to use any force.

I guess it also depends how and what you're cutting. I sure wouldn't try to julienne carrots with a knife that doesn't easily slice through the carrot.





The telltale sign for me is that chopping an onion causes the layers to separate from pressure before the knife starts to cut in. Super dangerous.



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