TLDR: ok, read the original post and a few others; sticking strictly to the topic, this is what I do regarding knife safety: Disclosure first - I’ve been cooking for decades and have done/do a lot of prep work, involving breaking down large cuts of meat, and all types of fruit and vegetables. I’ve only ever sustained superficial cuts, although having a few close calls for worse.
My practices are these: if there are more cooks in the house than one, the person that sharpens the knives needs to let the others know if a knife/knives have recently been sharpened.
I only use sharp knives. Also tuck your fingers under when slicing/dicing things. AND always take a minute to remove the thin, slippery membranes on onions when prepping. This has caused the most close calls for me while chopping.
If using unfamiliar to you knives, take it slow, and get a feel how they’re balanced - it can really throw things off, leaving you more susceptible to accidents. A friend gave me a set of inexpensive knives from Costco, which I appreciated, with the caveat that they were sharper than hell, and to be very careful. I kind of chuckled and told her not to worry. Haha I didn’t have the last laugh here. The knives were wicked sharp, but what threw me was the different balance. Once I got used to them, no more superficial, but painful cuts. Happy chopping and other knife work.
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