Somebody who read the article in full, help me understand something. For about the first 90% of the article, they are talking about getting rid of large knives, for example, machetes, kitchen knives, etc. Then, out of nowhere, they quote research from 10 top chefs saying "such knives" have no use to them, and so they are OK with the initiative.

That's where I'm confused (besides the fact that I don't belive the research). I'm pretty sure almost every knife a chef uses would universally be considered a LARGE knife if you were carrying it on the street. Or are the chefs in the UK actually using small knives (like 3 inches long)?