LETTER: Sharp practice
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Your support makes all the difference.From Ms Catherine Moody
Sir: Your headline "Straw urges action on knife adverts" (23 December) prompts the reflection that if manufacturers of kitchen equipment would stop making kitchen knives with a point, much less damage might be done.
To enhance a macho image in chefs, both male and female, is about all a pointed kitchen knife can do. A blunt-ended knife is better for spreading; an oblique end acts as a turner and a convex blade is wanted to cut up butter in a bowl for making pastry.
In the hand of the excited or violent, a stab can mean death. A round- ended kitchen knife, on the other hand, refuses to be such an efficient accessory. Why not design a knife that is handy for cooking and not for death? It would also be safer while you dash about the kitchen, just cooking.
Yours faithfully,
Catherine Moody
Malvern, Worcestershire
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