Ahh and what do you sharpen a stick with Adam?! More to the point...I use a long-bladed and very sharp knife to carve my Sunday roast beef joints and the Turkey we had this Christmas, as will a lot of people. What do they propose we use instead, a bloody fruit knife; a saw? I will not use an electric carving knife, you cannot do a proper job on boning joints, much beyond slicing.
And who were these so-called chefs they consulted? Do they think EVERYONE is unable to cook properly and thus long knives are really surplus? They really must believe the populace of this country must be uneducated