Good knives will dull very easily with ant debris left on the edge.
In medieval times, people cut their toenails using small knives or scissors.
pencils were sharpened using a knife or any sharp blade.
they defend themselves by staying near other birds or using their sharp beak as a chisel .
Egyptian staffs were typically crafted from materials such as wood, metal, or stone. Artisans would shape the wood using tools like chisels and knives, often adding decorative carvings or inlays that reflected the owner's status or beliefs. The staffs were sometimes adorned with symbols, such as the ankh or the crook and flail, representing power and authority. Finished staffs were often used in religious ceremonies, as symbols of leadership, or as walking aids.
Spoons, along with knives, forks and chopsticks are generally lumped together as eating implements or cutlery. In the earliest days people ate with their hands but hot cooked foods soon made this uncomfortable and difficult (especially for soups). People improved on this using cupped pieces of bread or seashells to scoop up saucy or fluid foods and knives or sharp twigs to spear the lumps. Forks came much later as lump spearers and lifters while knives were limited to cutting larger lumps into smaller. Chopsticks evolved on their own apart from western eating tools. The spoon drifted through this period essentially unchanged. Vikings were pretty much in the "use your fingers for big chunks, knifes to spear and hold hot chunks and spoons for the liquids" phase of table manners. Their spoons would be made of horn or metal or carved from wood. A set of instructions for making your own Viking wooden spoon starting with a log is at the link.
The most important tools of a chef are his sharp knives.
Caution should be used when playing ball sports or using knives or other sharp implements.
Knives get dull through regular use, as the sharp edge wears down over time. To prevent this, knives should be properly maintained by regularly sharpening them using a sharpening stone or honing steel. Additionally, knives should be stored properly to avoid damage to the blade.
Professional chefs sharpen their knives, but not right before use. A good chef will always maintain sharp knives, but that generally means sharpening them when they're not being used. Professional chefs also buy high quality knives that require infrequent sharpening.
Damage knives should not be used, to prevent the person who is using it from getting injured. Also using damaged knives will alter the result of cutting the item it is used for.
The purpose of using a whetstone angle guide when sharpening knives is to maintain a consistent and precise angle while sharpening, which helps to achieve a sharp and even edge on the blade.
Ceramic knives have pros such as being very sharp and retaining their edge for a long time. However, they can be brittle and prone to chipping or breaking if not handled carefully.
Jamie Oliver primarily uses his own line of knives, which includes a variety of options such as chef's knives, paring knives, and utility knives. His knives are designed for functionality and comfort, featuring ergonomic handles and high-quality stainless steel blades. Additionally, he often emphasizes the importance of using sharp, well-balanced knives for efficient cooking. Oliver advocates for investing in a few essential knives rather than a large set.
In many jurisdictions, employing a 15-year-old to work with sharp knives is generally prohibited due to child labor laws aimed at ensuring the safety of young workers. These laws often restrict minors from performing hazardous tasks, which typically include the use of dangerous equipment like knives. Employers should always check local labor regulations to ensure compliance and prioritize the safety and well-being of young employees.
Cutting surfaces should be firm and secure to prevent slipping and potential accidents while using sharp objects like knives. A stable cutting surface also ensures precision and control, making it easier to achieve consistent cuts. Additionally, a firm surface can help prolong the life of your knives by reducing wear and tear.
Clean them after use. Put them away when you're not using them. Keep them sharp (knives, chisels etc) Keep them dry (to avoid rust)
i think by using mamoth horns for knives and other sharp objects and sharpened sticks for spears