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Old 10-08-2010, 04:34 PM   #21
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Never drink and slice.
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Old 10-18-2010, 04:14 PM   #22
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By the way, cut resistant gloves are available from Chefs catalog for considerably less. I keep meaning to order one to use with my mandolin. Being cut by dull or sharp knives hurt, but to me, the dull knife is much more likely to go slipping off something you're meaning to cut, and wind up where you weren't expecting it to be (like in your hand), especially with things like tomatoes, onions, winter squash.
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Old 11-19-2010, 04:12 AM   #23
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I stabbed myself in the hand with a paring knife by mistake tonight trying to stab the avocado pit so I could get it out of the avocado. I got my hand instead because the doorbell was ringing and I was rushing. When working with knives of any kind it is not a good idea to be in a rush!
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Old 11-19-2010, 06:59 PM   #24
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At first I was scared of using my 8" knife it but after I cut myself a little on my middle finger I stopped being scared of using it.
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Old 11-19-2010, 07:38 PM   #25
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Keep your mind on the job. Mistakes happen when you are distracted.
On another note, I cook for a living and have cut myself many times over the last 30 years. Fingertips grow back, remarkably well.
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Old 11-21-2010, 10:23 AM   #26
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After years of watching TV chefs getting the paper off of garlic by smashing it with the flat of a blade, I finally decided to try it. I slashed the palm of my hand open! It amazes me that they give you warnings and pointers about almost everything, but not one of them said anything about making sure the edge of your knife is turned slightly downward.

You do really have to think about it when you are ready to hit it. Always keep in mind where the edge is.
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Old 11-21-2010, 10:37 AM   #27
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Quote:
Originally Posted by Zhizara View Post
After years of watching TV chefs getting the paper off of garlic by smashing it with the flat of a blade, I finally decided to try it. I slashed the palm of my hand open! It amazes me that they give you warnings and pointers about almost everything, but not one of them said anything about making sure the edge of your knife is turned slightly downward.

You do really have to think about it when you are ready to hit it. Always keep in mind where the edge is.
I don't hit the knife any more. I just put the heel of my hand on the side of the knife and squish the garlic by leaning on the flat of the blade.

I had been following Julia Child on TV. She said you have to say, "Wham!" as you hit the flat of the blade So, for a while, I did that. One day I was too enthusiastic and I hit the side of the knife opposite the edge too hard and got a cut!
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Old 11-21-2010, 11:14 AM   #28
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Shrek, at one time, was positive I didn't go to work (in the restaurant) if I didn't come home with a new injury.
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Old 11-21-2010, 11:28 AM   #29
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As I tell my kids if they ask me if I asm afraid to cut my self " I have 10 fingers, I can spear some even if cut some" - joking of course, BUt then it makes me not to worry. My favorite knife now days is 8" knife as I cannot lift my 12" one I injured me arm, and can barelu lift anything.
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Old 11-21-2010, 12:01 PM   #30
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To inject a small bit of humor here, I once cut off the tip of my index finger while slicing some Portuguese sausage in Hawaii, at a friend's house. It simply would not stop bleeding, so off to the emergency room at Kanaohe MCAS. As they rushed me in, the doc (a woman) and the medic (a man) were talking. I overheard him asking why in the heck (hey, they were Navy/Marines, so heck wasn't the word) women were always coming in with knife wounds on the weekends. The doc replied (and again, expletives deleted), when was the last time YOU fixed a Sunday champagne brunch?

And, yes, copious amounts of champagne were involved.

While I don't know if dull knife cuts are worse than sharp knife cuts, I do believe you are less likely to cut yourself if your knife is good and sharp. It is less likely to slip off an onion or tomato.
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