Oops, I did it again!

[AllenOK]

My other half, PeppA, has been giving gentle, and not-so-gentle, hints that the two 8" chef's knives here at the house need some TLC.

So, I get my stones out. This is a cheap, $20 tri-stone setup that I bought at Wally World 15 years ago. It consists of one aluminum oxide stone of unkown grit, and two natural Arkansas wetstones.

Well, I learned something really quick. Those natural wetstones do a MUCH better job of polishing an edge than the stones at work. I sharpened the knife that "I" prefer to use on Saturday. Monday night, I nicked my thumb. Nothing serious, but yes, I caught an edge.

Yesterday, I sharpened the other knife, which is a F. Dick 8" stamped chef's knife, which I retired from commercial use a few years ago. While I was sharpening that knife, PeppA was prepping some ham to make an omellette, and tagged her index finger. From the way she squealed, I thought she cut her fingertip completely off.

After looking at the wound, it's not that bad. It doesn't need stitches, nor did it bleed badly. She's got it bandaged up.

I learned that she has no tolerance for pain, though. She's since told me never to sharpen a knife that sharp again.

[Katie E]

Allen...do yourself a favor, never run with scissors.

[oldcampcook]

Allen, you trust your better half with a sharp object??

My, my, you are a brave man!!!!!!

[Goodweed of the North]

Yep, I know whatcha mean. I use an natural Arkansas Stone to put the final edge on my knives when sharpening as well. I use the Smith brand. And yes, I've knicked a thumb or two. All I can say is, thank goodness for tough thumbnails!

Seeeeeeya; Goodweed of the North

[kitchenelf]

My thought is if she gets used to a sharp knife she will be a bit more careful. I feel for her - I've cut myself before and it didn't really bleed, which scared the snot out of me!!! It hurt like heck. Pain is relative, however...I have been told I have a low tolerance for pain....when you are in the throws of pain that whole statement makes no sense and I'm like...WHAT???

[AllenOK]

Well, I got a good look at her "injury" today. It's maybe half an inch long, and barely 1/8" deep, at a very shallow angle on the tip of her index finger. Basically, it make a "flap" type wound.

When I injure myself like this, I don't squeal and cry. She did for 10 minutes. Heck, I darn near amputated my left thumbtip 10 years ago, and had to go get stitches. I didn't scream, squeal, or wail.

For what it's worth, my Sous Chef borrowed my hollow-ground slicer Tuesday, and tagged his right index knuckle. Looks like no one can resist the steely kiss of my blades.

BTW: While I look at these incidents as amusing, believe me, I take great care and attention to knife safety. Yes, I have cut myself. All cooks have. But, I make sure my fingers are curled under, and that I never use sloppy technique.

[Chico Buller]

Originally Posted by AllenOK

Looks like no one can resist the steely kiss of my blades.

Just professional curiousity, could you tell us how you sharpen and polish your edges.

[Wart]

Sharp knives cut cleaner,

Clean cuts heal faster,

And so it goes.

My Arkansas always seemed to sharpen he best, and mayhaps that's what I'll do tonight, razor up some knives.

[buzzard767]

Originally Posted by AllenOK

I learned that she has no tolerance for pain, though. She's since told me never to sharpen a knife that sharp again.

If the knife had been really sharp she wouldn't have felt a thing. The cut is "sensed".

[jpmcgrew]

I amputated the end of my thumb many years ago because I stupidly tried to slice tomatoes with a large slicing knife usually used for prime rib still have no feeling there. I think a sharp knife is safer than a dull knife if you know how to use it and more importantly using the right knife for the right job. I do prefer a lesser sharp paring knife for peeling potatoes I don't care for a potato peeler on potatoes it just seems to take too long but I like them for carrots etc.