You’ll have to get your cooking license, including a knife safety course. Then you can legally possess one (1) chopper, the kind with a squarish blade and no point.

From what I’ve heard, there were laws almost as bad as this in China once. Hence their cooks cut everything up into bite-size cubes before cooking, because the ordinary folks couldn’t bring a knife to the table. (Of course, warriors, Mandarins, and other members of the upper class were exempt, and the “tong” gangsters somehow never had any trouble getting their hands on weaponry.)

For myself, you’ll take my steak-knife after you pry it from my cold dead hands – except it’ll be in my hands only if I ran out of ammo and broke the integral bayonet on the M44 carbine…

Did the physician organization compare the number of fatalities from pointed knives with the fatalities resulting from physician malpractice?

It’s new and intended to be the ‘NRA of knives’.

Remember, it’s easiest to stop this crud at the start.

Then my brain went (further) off into the open field and I thought;
“How would people cut up their vegetables to cook with?”

Then I thought;
“Ronco will own the market with the ‘dicer’ and ‘vegetable chopper’ that keep the blades contained within their sturdy, washable plastic enclosures.’….

(mebbe it is a conspiracy by Ronco to get rid of kitchen knives.)

…I think I took too much medication this morning….

You know, …

Hey wait. I think my stapler is looking at me.
NO! NO! AAAAAAHHHGGGGG!!!

*glurg*