You hear it as a joke when you’re young, but it’s not til you’re old that you realize “you are what you eat” is literal.

Ah I didn’t see that little spiral graph. I agree with you for anyone who keeps their knives sharp. But if you’re trying to cut thin slices off a roast and have to choose between a bread knife and a dull chef’s knife, I’d likely go for the bread knife. That said, I don’t know they intended it that way, and it totally could have just been an error.

I don’t see this suggesting a bread knife for meat, but a dull serrated blade beats a worn plain edge for any purpose. And produce is anything grown like fruit and veg.

As a chef, the only inaccuracy I see here is that bamboo cutting boards are good for knives. They are a great, cheap, sustainable option, but the silica content makes bamboo incredibly hard, and it will dull your blades faster than wood or plastic cutting boards.

Ope, that was fun. Time to eat.