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Old 08-25-2007, 09:27 PM   #11
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You need to pay more attention to wht you are doing, but also, you need to keep your knives razor sharp. You are far more likely to get seriously cut by a dull knife, because you have to push harder to get it to do its job. this means if it's attacking your finger, it's more likely to do more damage.

The only times I've ever been cut seriously I was looking up and talking to a customer while I was cutting. Silly me! Thank goodness the knife was extremely sharp. and there was an emergency room nearby!
I agree the knife has to be sharp or it will slip and maybe you knowing the knife is sharp you are more careful.Next you must use the right knife for the job after that technique is very important.Every time I have cut myself was because I did not pay attention or was in a hurry or left the blade where I accidentally hit the blade lying close by while Im doing something else.You can be fast with a knife after much practice but you still need to concentrate.
I think the next two dangerous pieces are the mandoline and the electric meat slicer.Two pieces you must pay attention to when using.
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Old 08-25-2007, 09:57 PM   #12
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I have been stitched up more time than I can think of stricly by being ignorant and not paying attension to what I am doing/multitasking.The last 30 yrs I have a knife made in Japan that is seven inches long and sharp like two razors and it has never cut me once I respect it a lot.and I trim my meat and filet my fish with it and slice and dice with it
and I have been lucky
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Old 08-26-2007, 12:17 AM   #13
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I have a friend who used to say there are two kinds of cooks. Those who get cut and those who get burned.
Well that explains it then. Iím in the burn category. Always been something of a fire-bug, and I still love fire. Sheís a tough mistress and makes herself known on many occasion. I had a dream, interestingly enough, last night where I cut my finger rather badly on a 3Ē curved paring knife. I havenít actually cut myself in a while, but burns are a different story, and being somewhat obsessive compulsive about washing my hands doesnít help the healing process!
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Old 08-26-2007, 04:38 AM   #14
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well this blade is indeed Razor sharp and it`s own weight is often enough to slice through food (or anything else in the way), and yes the 1`st time I was extremely tired and not 100% with it, the last time a few days ago, I was cleaning the onion peelings up and wiped the blade off over the trash can and have no idea how I managed to slice down my thumb?

the blade is square ended at both tip and handle ends, I was on the safe part, it seems I must have caught the part where the blade starts.

I have to smile though, I get burns also, so it seems I`m in good company :)
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Old 08-26-2007, 07:31 AM   #15
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I've cut myself a couple times wiping the food off the blade with my finger. I hate when that happens.
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Old 08-26-2007, 09:14 AM   #16
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I learned to cut stuff by watching the TV guys. And by tucking my fingers in I almost never cut myself.

When I do, well, I have opened the wine to make it breathe, it has to do that. And one cannot in good conscience serve a wine without tasting it, can one? Hardly.

Need I go on?

But being inherently lazy I have learned to do almost everything quickly. It leaves more time for testing the wine.

I can cut an onion into even pieces in a nonce, OK, a nonce and a half.

What amazes me while watching shows like Top Chef is how slowly those folks dice an onion. Good grief, they are supposed to be professional chefs and I could dice three onions in the time they take to mince up one.

I consider my technique focused laziness.

At least I still have my fingers.
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Old 08-26-2007, 09:45 AM   #17
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I usually cut/burn myself once or twice a year when I am both very tired and also trying to hurry with the cooking.

That said, I am firmly in the camp that a knife that is not sharp is more dangerous than any other, because when it doesn't cut well, it is more apt to be used for multiple strokes (where a sharp knife would cut the first time) and it is more apt to slip in doing those strokes.

It can also be a question of balance/control in your hand. I like a more "slender" knife configuration, and my husband likes something "brawny." My hands are smaller than his! We have both kinds of knives is our kitchen, and we rarely share.

And are you using the right knife for the job? Not trying to slice a watermelon with a paring knife, for example?
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Old 08-26-2007, 09:48 AM   #18
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I am with Andy that it does not matter if the knife is sharp or dull.

Yes, if the knife is dull then you will use it improperly and will be more likely to cut yourself because the knife will slip, but you can just as easily cut your self because you did not tuck your fingers in and a sharp knife will go right through those fingers whereas a dull knife might not break the skin.
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Old 08-26-2007, 11:30 AM   #19
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I think the next two dangerous pieces are the mandoline and the electric meat slicer.Two pieces you must pay attention to when using.
Don't forget the slicer attachment for a power mixer! I've got a good story to tell about that one!

I only cut/burn myself when I get tired or careless.

It's also really easy to burn yourself when there's four people on the line, and you're rockin'-and-rollin' trying to get tickets out. If your situational awareness isn't that good, you might not realize that the pan of scallops/salmon on the counter just came out of the 500 degree oven, and even the handle is scorching hot. Not to mention that once the pan is moved, the stainless steel counter-top is also hot. Any time you see a double plate (one top of the other), ALWAYS assume the top plate is HOT!

I've gotten to the point that a 9" pair of tongs is like a third hand. I can grab all sorts of things with it.

Don't get me started on cleaning a flat-top with a grill brick.
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Old 08-26-2007, 12:20 PM   #20
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I love to buy these little red knives from the outdoor store. They are great for peeling and slicing. Wicked sharp...at first. So whenever I buy a new one I get cut. More than once.
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