Yo, so I always hear those kinds of jokes that people in culinary school don’t need self defense items, because they literally carry knives with them on campus that they are trained to use. Well, the notion that a culinary student would use their kitchen knives for a non kitchen activity sounds fake, and I always have had this idea that a chef/culinary student would treat their knives like crafters treat their fabric scissors. What’s your opinion on using your high quality knives as self defense tools?
I’m gonna be honest, it would not be my first choice. Not because of the sort protect your darlings attitude to the whole sitch. Any culinary first year worth their salt learns how to maintain and sharpen their knives on their own, plus in my program butchery is a class where there is plenty of bone-hacking and butcher’s twine chopping to be had to blunt your blades.
The reason that it wouldn’t be my first choice is simply because of how inaccessible your knives are if you’re wearing your knife roll. i don’t have mine on hand to take a pic (its at my parents place i think) but in the roll, your knives are covered, slotted in place, and then rolled up. It’s a rigmarole to even get them out, much less have them on hand in a self defense situation.
I’m speaking for myself, but in that situation an easier bet if forced would be to wield the whole roll as a blunt object of sorts, considering it’s a dense canvas/leather tube filled with steel and wood