Consider using knives that are pointy AND big at the same time only when absolutely necessary, and carry them point down and/or with non-walkable space below the knife (eg over the counter). If the knife can be SAFELY held at the tip, doing so might be also recommendable.
Try using non-pointy knives as your normal tools if you like large blades: Chinese cleavers, nakiris, tokyo style usubas. They can be held by the blade easily (edge down), and while they can be made wonderfully sharp, they do not have a tip that creates an accidental stabbing hazard (dropping a chinese cleaver on your feet is, of course, inadvisable - tough shoes might be wise). If using something pointy, do take extra care to warn anyone in your path - since that won't happen all the time, attention will be paid.