Not really trying to be negative, but I learned how to use my knife safely [having worked in a professional kitchen, I sort of had to actually] so it might be wise to actually find some knifework videos and learn to both pay attention and use a knife correctly.
I’m not advocating the use of only one knife.
I had a kitchen “incident” a few years back and as a Christmas gift I was given a blunt tipped knife by Curious chef. What it sounds like you are looking for is a Granton Edge Slicing knife.
http://www.amazon.com/gp/aw/d/B002Q5YH9C
http://www.amazon.com/gp/aw/d/B0000CFDB9
I would not try to use a slicer as a chefs knife, however blunt tip chefs knives do exist.
Stop talking while you’re using the knife and pay attention.
Try these. You get 40 with each kit, so you’re good for a long time . . . especially if you use a good glue. And they come in festive colors, too!
Sorry, I was actually addressing my remarks to the OP, and because you reeled off a list off reasons to use the tip of a knife, I decided to make the point about having more than one knife. Sorry again about the misunderstanding.
Stop doing that. :smack:
Ok, a chef’s knife is not meant to be manipulated with the left hand anywhere near the tip. But you have your methods so I won’t ask you to change that. I suggest a ceramic chef’s knife with a blunt curved forward end. That will prevent any kind of cut when you touch the spine. For heavier cutting that require pressure on the spine from one’s free hand, get a roller cleaver or a chinese chef knife.
Opening tins of instant beverages, of course.
Fair enough.
I’m sorry you were stabbed, but do you really think a ban on pointy things is a realistic and reasonable solution to the problem?
I sort of resent the nerfing of useful tools. I’ve injured myself (but nobody else) with kitchen knives more than once in the past - it was never the fault of the knife.
To a certain extent, the vicious pointy-ness of my kitchen knives makes me treat them with greater care. I’m not sure I would have any fewer accidents with a blunt-tipped knife - and I think on balance, it would tend to make me less careful.
Having said that, I do personally prefer to use the smallest number of tools necessary to do a job. In practice, I generally only use two sharp knives in the kitchen - a 10-inch Sabatier that does nearly everything, and a little Victorinox tomato knife that has a slim, flexible pointed blade that is great for fiddly stuff such as the finer parts of deboning, de-seeding, etc.
Mmmmm, stuffed pork chops. Can’t stuff a chop without a knifepoint.
I do quite a lot of cooking. My potatoes don’t grow eyes much, and if they do the peeler takes them off. My knife cuts through tomato skins without any trouble at all. I have a nifty apple corer, which I rarely use. Mostly I quarter them and cut the core out.
Life is too short to stuff a pork chop.
Lust wanted to say that a few months ago I picked up this Sabatier 8-Inch Classic Forged Chef Knife for a song thinking I’d use it as a backup, and it’s become one of my favorite knives. Great little workhorse, sharp as all hell, keeps an edge, and the price is just silly cheap.
Not really, but I’d like for all the guys out there to consider not keeping a set of knives on the counter in a block where there is easy access to them. At least make her open up a draw; seconds could save a life.
That and I am grateful that she didn’t come at me with a cleaver as the thought of one being buried in my head actually causes me more anxiety than the actual memory of the knife attack. 
It can happen, especially with a knife you’re unfamiliar with. The first time I used my Shun chef’s knive, I managed to stab myself with the tip. The shape of the blade is just enough different from my other chef’s knife, and it’s much sharper. I didn’t expect it to glide through that piece of potato so easily, I guess. It was embarrassing. :o
best thing you can do would be to learn to cut and handle your knife properly
Many books and youtube videos give you tutorials on the claw & pinch. Proper knife technique will beat some cheapo solution or forever altering your knife.