"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cookware and Accessories > Knives
Reply
 
Thread Tools Display Modes
 
Old 04-09-2008, 12:53 PM   #21
Head Chef
 
Rob Babcock's Avatar
 
Join Date: Dec 2004
Location: USA
Posts: 1,281
Yeah, you have to be careful. I think some slips are inevitable; humans make mistakes. I spend so much time with a knife in my hand that the law of averages pretty much guarentees I'll get bit occasionally. Just last nite I got a pretty good nick/scratch from my 8" Wusthof chef knife. I was putting my knives all back in the case at the end of my shift and absent mindedly grabbed it by the blade guard to push it into the pocket; turns out the guard was a bit "sprung" and slipped off and I ran my middle finger along the edge. Not much, just a very light brush but I keep all my knives so sharp that the skin just melted. I barely felt it but there was quite a bit of blood (I'm a real bleeder, and nick and I spurt!).
__________________

__________________
If we're not supposed to eat animals, then how come they're made out of meat?
Rob Babcock is offline   Reply With Quote
Old 04-09-2008, 01:02 PM   #22
Master Chef
 
expatgirl's Avatar
 
Join Date: Mar 2006
Location: Texas girl living in Kazakhstan
Posts: 5,575
I'm a bleeder, too......but I was tested and I'm in the norm.....****........it sure does bleed for a long time for norm limits....however.........
__________________

__________________
The only difference between a "cook" and a "Chef" is who cleans up the kitchen.
expatgirl is offline   Reply With Quote
Old 04-09-2008, 08:02 PM   #23
Executive Chef
 
Join Date: Aug 2004
Location: Raton,NM, USA
Posts: 4,573
I'm a major bleeder as well. You can also get fish cleaning gloves that help from the fishing section at most sporting goods stores. I cut myself more by bumping into knive when it's laying on the cutting board.
__________________
"It's so beautifully arranged on the plate - you know someone's fingers have been all over it." - Julia Child
jpmcgrew is offline   Reply With Quote
Old 04-09-2008, 08:29 PM   #24
Master Chef
 
expatgirl's Avatar
 
Join Date: Mar 2006
Location: Texas girl living in Kazakhstan
Posts: 5,575
Quote:
Originally Posted by jpmcgrew View Post
I'm a major bleeder as well. You can also get fish cleaning gloves that help from the fishing section at most sporting goods stores. I cut myself more by bumping into knive when it's laying on the cutting board.
how do you "bump" into a knife???????? are you by yourself when this happens?????? God, I'd be fingerless by now...... Jest kidding JG!!
__________________
The only difference between a "cook" and a "Chef" is who cleans up the kitchen.
expatgirl is offline   Reply With Quote
Old 04-09-2008, 08:44 PM   #25
Chef Extraordinaire
 
Katie H's Avatar
Site Moderator
 
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 15,167
i

I have a knife glove but only use it when using my mandoline because I don't like the guard.
__________________
"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
Katie H is offline   Reply With Quote
Old 04-09-2008, 08:45 PM   #26
Executive Chef
 
Join Date: Aug 2004
Location: Raton,NM, USA
Posts: 4,573
Quote:
Originally Posted by expatgirl View Post
how do you "bump" into a knife???????? are you by yourself when this happens?????? God, I'd be fingerless by now...... Jest kidding JG!!
Yup, if the knife is really sharp I sometimes bump it with the side of my hand. That's when I truly know it's sharp. The bleeding thing is really annoying because it's usually when you are trying to pull something together quickly but at the same time trying to not bleed all over the food.
__________________
"It's so beautifully arranged on the plate - you know someone's fingers have been all over it." - Julia Child
jpmcgrew is offline   Reply With Quote
Old 04-09-2008, 08:48 PM   #27
Executive Chef
 
Join Date: Aug 2004
Location: Raton,NM, USA
Posts: 4,573
Quote:
Originally Posted by Katie E View Post
I have a knife glove but only use it when using my mandoline because I don't like the guard.
You only need to cut yourself once on a mandoline and you will never want that to happen again. It's the most horrible feeling.
__________________
"It's so beautifully arranged on the plate - you know someone's fingers have been all over it." - Julia Child
jpmcgrew is offline   Reply With Quote
Old 04-09-2008, 09:14 PM   #28
Master Chef
 
expatgirl's Avatar
 
Join Date: Mar 2006
Location: Texas girl living in Kazakhstan
Posts: 5,575
That's it......I'm going to order a pair of those babies.........people over here think that we're spoiled rich Americans anyway.....might as well prolong the illusion......:):):)
__________________
The only difference between a "cook" and a "Chef" is who cleans up the kitchen.
expatgirl is offline   Reply With Quote
Old 04-09-2008, 09:54 PM   #29
Master Chef
 
Join Date: Feb 2008
Location: E. Pa.
Posts: 8,281
Quote:
Originally Posted by expatgirl View Post
That's it......I'm going to order a pair of those babies.........people over here think that we're spoiled rich Americans anyway.....might as well prolong the illusion......:):):)
I have a pair and use them . sometimes I even put food service gloves over them , so the cut resistant one won't get dirty. They are washable but I prefer the extra clean protection.
__________________
LadyCook61 is offline   Reply With Quote
Old 04-09-2008, 11:49 PM   #30
Head Chef
 
Rob Babcock's Avatar
 
Join Date: Dec 2004
Location: USA
Posts: 1,281
Quote:
Originally Posted by Katie E View Post
I have a knife glove but only use it when using my mandoline because I don't like the guard.
No friggin' doubt! A mandolin has to be the most dangerous appliance in the kitchen, with the possible exception of the slicer. Every time you get bit by it it's always thru the thumbnail or fingernail right into the meat! The worst gashes I've ever got in the kitchen were on a mandoline.
__________________

__________________
If we're not supposed to eat animals, then how come they're made out of meat?
Rob Babcock is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 02:04 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.