Keep knives sharp—dull knives are more dangerous than sharp ones
Maintain a sharp edge because dull knives are harder to control and are a common cause of kitchen injuries.
The video states that knives don’t stay sharp forever and emphasizes that home cooks often get hurt using dull knives. A sharp knife is easier to handle and safer.
The short version
- Knives lose sharpness over time
- Sharp knives are easier to control than dull ones
What goes wrong
Continuing to cook with a dull knife
Sharpen regularly so you maintain a sharp, controllable edge
Why it works
Dull edges require more force and are more likely to slip, increasing injury risk.
Learn next
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If something seems wrong or you need to adjust parts, unplug the machine first to avoid accidental start-up.
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Before using a new food processor, wash the removable parts by hand and dry them so they’re clean and ready to assemble safely.
Cook chicken to 165°F to ensure it’s safely done
Use an instant-read thermometer and aim for 165°F internal temperature to confirm chicken is fully cooked.
Check doneness near the bone for bone-in chicken
For bone-in chicken, measure internal temperature close to the bone because it cooks slower there.