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Old 08-26-2007, 12:28 PM   #21
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Ive got a few good stories involving kitchen mishaps and not all are by me. Maybe we should start a thread on kitchen accidents for those who aren't faint hearted.It would be a good one because there you could learn what not to do or do so not to get hurt.
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Old 08-26-2007, 03:00 PM   #22
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Ive got a few good stories involving kitchen mishaps and not all are by me. Maybe we should start a thread on kitchen accidents for those who aren't faint hearted.It would be a good one because there you could learn what not to do or do so not to get hurt.
That’s pretty good idea. I remember way back when learning to cook I spilled some vegetable oil on a hot electric burner on the stove top. It caught on fire in a big way. I remembered hearing about smothering it with something white....something everyone has in the kitchen…..SALT, yeah that's it! I poured a box of salt all over.

Big mistake…….no….not salt……BAKING POWDER, that must be it. I poured a box of that on but not much help….and then it occurred to me to use the pot lid to simply smother it. That worked like a charm. What mess that turned out to be!
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Old 08-26-2007, 03:03 PM   #23
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Working with knives all day, I've been cut lots of times...but no one has ever suggested I toss the offending blade away. After all, it's not the knife's fault you got cut.
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Old 10-04-2007, 02:02 PM   #24
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The only knife I considered getting rid of was a Tomato knife that was part of a set we received years ago as a wedding present. With those extended prongs of the knife extending out much farther than I thought, combined with me being sloppy that day, I got careless and just lopped a decent bit of flesh off the tip of my pinkie.

Now I rarely ever use that design
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Old 10-04-2007, 02:07 PM   #25
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...Now I rarely ever use that design



Why? Are you afraid you'll get careless and cut yourself again? Have you been cut free since you stopped using it?
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Old 10-04-2007, 02:19 PM   #26
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Why? Are you afraid you'll get careless and cut yourself again? Have you been cut free since you stopped using it?
haha... yes and yes. Though I have to admit that being cut free the past year or so is more from being more cautious after that nick.

Actually I really stopped using it because I just like my other knives better. A nice 5" serrated blade works better for me than the Calphalon Tomato/Bagel knife I cut myself with.


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Old 10-04-2007, 02:39 PM   #27
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That does look treacherous.
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Old 10-04-2007, 02:45 PM   #28
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That does look treacherous.
Ugly little thing isn't it! Right now it just takes up a slot in the wood block. Maybe someday I'll dump it if I need to reclaim the slot.

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Old 10-04-2007, 03:13 PM   #29
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I never understood the whole concept of a tomato knife. Anything I need to do with a tomato I can do with a chefs knife or parer.
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Old 10-04-2007, 03:30 PM   #30
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Thats how I can tell if my chefs knife is sharp enough when it slices tomatoes easily.
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