Why is the tip of a kitchen knife pointy? Why can’t they just keep it otherwise?
You can check the answer of the people under the question at Quora “tip of the knife“
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Written by: Audrey
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Why is the tip of a kitchen knife pointy? Why can’t they just keep it otherwise?
You can check the answer of the people under the question at Quora “tip of the knife“
About Audrey
The first knives were pointy. Being pointy is normal for knives, those without points have certain reasons why they don’t.
Butter knives aside, I have two non-pointy kitchen knives. One is a cleaver I never use and the other is some utility knife which I sometimes use. I normally use pointy knives.
If you want non-pointy knives there are enough available that you can put together a set that has no points.
If your concern is other people having pointy knives, then that is none of your business. Let them have the knives they want.
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It could be rounded like a butter knife, but then you would not have the ability to pierce anything that you might need to in order to start a cut. Also you would not be able to get into narrow spaces around bones to slice the meat or to cut small items like a garlic clove as effectively.
Besides, who in any kitchen wants to look like a wimp without a dangerously pointy knife!
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Because they’re useful.
Knives are a tool. The first ones were rounded off flakes of stone which could be made very sharp for slicing.
Then somebody made a point on one of the flakes and discovered the wonderful utility of being able to poke holes in hides and to break up the big game they were hunting.
Then they discovered how to put a handle on the pointy stone and …
Points on knives is an evolutionary discovery of utility. Watch chefs on the Food Network or butchering on YouTube. You’ll see what those points must be there for.
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I have 2 knives that don’t have a point. One is a cleaver and the other is A Japanese vegetable knife that looks like a light weight narrow cleaver.
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Good luck filleting a fish, trimming and dressing meat, boning, and doing stuff like making incisions in a roast for aromatics with no point. Points are also useful for cutting and scoring spots of imperfection on fruits and veggies, as well as for detailed work like decorative cutting. Lack of a point noticeably impairs the utility function of a knife. Knives with points are useful for way more than just slicing and dicing.
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