College students aren’t allowed to use real knives. Instead we get to use blunt metal sticks. Those things are actually more dangerous because of the extra pressure and stability you have to use to cut things. Bring your own sharp real knife and don’t forget to take it home with you.
Note: The reason that dining hall knives are so blunt is because they go through a big fast-paced dish-washing machine that is blindly operated by a staff member whose goal is to shove as many things through the machine in as short of a time as possible. Sharp objects would put the worker in danger; the sharp prep knives in the kitchen don’t go through the machine either.