Originally Posted by expatgirl
you wanna bet?..........
I was scraping chicken "yechhs" off my cutting board into the loo.......sorry no garbage disposals here and have done so for 3+ years with no problems (just no bones, however) and the Wusthoff knife fell out of my slimy hand and started to fall to the hard floor---I imagined the worst and reached out with my chopping hand to catch it in midair (sometimes good reflexes are NOT beneficial) and the next thing I know I'm in the doctor's office (it's not called the SOS clinic for nothing) getting 4 stitches-------blood is everywhere....so I need double protection...
Looks like you learned the cardinal rule of knife safety the hard way! However tempting it is to try, especially with a very valuable knife, you never try to catch a fall knife!
Just let it fall and deal with the damage if there is any. You can cut yourself pretty seriously as you unfortunately found out. That's how the second guy that borrowed my Tojioro gyuto ended up in the ER- he bumped it, sending it skidding off the edge of a counter and tried to grab it. He had to get sewn up when it wouldn't stop bleeding.
You're right, Elf- they do need some knife training. But I'm not the Chef at the place. Back when I worked for my previous employer I worked as a manager & chef but I decided to go back to school to study computers. Now I work part time (well, really full time- usually about 35 hours per week with FT school
). The owner of the restaurant pretty much just puts a body on a job, so a dishwasher might be on the slicer if they're not busy. Many of the workers there aren't really "cooks" in any real sense and generally don't have much culinary background. There wouldn't be much practical way for me to train them.
I guess I should just keep my knives to myself, then.
Note: I agree about knives tending to vanish. I wouldn't lend my really nice ones out, but then I don't generally take anything more expensive than a $65 Tojiro gyuto to work. The spendier stuff stays safely at home.