Think about any knife, not just kitchen knives, and certain parts will always come to mind.
One such part that is common to all knives is the point.
Take a moment to think about just how much you have used your kitchen knife points, though. Not so much, right?
So, should kitchen knives have points, and are there kitchen knives without points too?
The points on kitchen knives do not impact the meal preparation and they can be eliminated as long as the blade keeps a sharp edge. In the place of forks, these points were used to pick meat and food items to the mouth. With forks, we don’t use them that way anymore.
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Why Should We Do Away with Knife Points?
Knife points are not important for cutting, but they are surely good for stabbing.
There are also different kinds of these points depending on what you want to use them for. Look through the knife identification charts to see all of the clip points, drop points, Wharncliffe blades, and more as well as why you would need them.
While these points could come in handy in a self-defense situation or if you were outdoors, they are almost useless in the kitchen.
Thus, it makes sense to reform the knife design such that it only keeps the parts that work for us and leaves the rest out.
Likewise, there is a safety angle to this.
Without points, it would be impossible to stab (the normal way) with a knife. That can greatly reduce knife crimes and the risks of knife accidents in the kitchen.
As long as the knife has and keeps a sharp edge, I believe we can do away with the point.
When Do Knife Points Matter?
Even though we can argue that knife points are unsafe, they come in handy in some situations.
For example, the two points on a tomato knife help with coring the tomato and picking it up also.
Without points, it might also be challenging or impossible to carve fruits, vegetables, and other small games. The same goes for coring fruits and some vegetables.
Get two pieces of frozen meat and try to pry them away from one another without knifepoint. You will soon see how unsafe that might even be compared to when you had those points to call on.
With non-kitchen knives, the points are a fine way to start a precise cut in a preferred region. Cutting the tape off a package, for example, is easier since the points allow you to choose where to start from.
When substituting your EDC knife in other roles, such as screwing and unscrewing, the point is an important part for you.
Changing the Narrative
Most of the long pointy knives that we have around today are that way because they have always been that way.
Manufacturers are usually wary of challenging the status quo since they could put all that effort into a new product that ends up not getting any traction.
Thus, they would rather follow the conventional approach and play it safe.
All things considered, though, I cannot remember the last time I used the point on my knife. I cannot even think about my knife point right now and come up with a handful of things that I could only use it for.
There are exceptions with the likes of tomato knife points but that is about as far as the exceptions go.
That said, this is not a call to remove points from all knives.
The design element works for us, has been working for us, and will continue to. However, it makes sense to have another option to see how we can better knife usage with lesser associated risks.
The Way Forward: Points Vs No Points?
Most of the arguments for a pointy knife are things that you could do with a short, pointy knife.
Coincidentally, the arguments against points are more prominent on the long pointy knives.
Thus, the long knives can be made without those points while the shorter ones come with points, in the case we need them.
Of course, opinions might differ here. If you feel like your long pointy knives should not be changed into another design, do let me know why in the comments also.