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Blunt knives are ineffective at cutting and, at the same time, dangerous. The dullness requires you to put more pressure on the blade for it to slice through. Doing so increases the risk of slipping, and that opens you up to gnarly injuries. It's better to use sharp knives, which have a 'bite' that allow the blade to glide through the vegetable or meat seamlessly and with minimal force. There's absolutely no reason for you to risk using a blunt knife.

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