"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cookware and Accessories > Knives
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 11-07-2007, 04:06 PM   #41
Head Chef
 
Caine's Avatar
 
Join Date: Dec 2004
Location: CHINATOWN
Posts: 2,314
Send a message via MSN to Caine
I managed to cut the entire fingernail off my left index finger while dicing onions, and never drew a drop of blood. But, man, was the skin underneath that fingernail sensitive!
Caine is offline   Reply With Quote
Old 11-08-2007, 11:24 AM   #42
Executive Chef
 
Join Date: Jun 2007
Location: San Antonio, Texas
Posts: 3,619
Quote:
Originally Posted by Caine View Post
I managed to cut the entire fingernail off my left index finger while dicing onions, and never drew a drop of blood. But, man, was the skin underneath that fingernail sensitive!
That's remarkable, Caine! Are you by any chance a sushi chef?
Fisher's Mom is offline   Reply With Quote
Old 11-08-2007, 01:32 PM   #43
Sous Chef
 
Join Date: Mar 2006
Location: USA
Posts: 524
Send a message via ICQ to Gossie Send a message via Yahoo to Gossie
Bought a cheapie new knife. Works great and I love the knife. HOWEVER ...
I got distracted twice ... I was cutting one day and cut my finger, nice good slice on the tip of the finger .. didn't need stitches, but boy did it hurt, and I couldn't believe how much it bled. Two day later, I cut it in the EXACT same place. You can't say I'm not consistent.
__________________
In order to change the world, one must first start with one's self.
Gossie is offline   Reply With Quote
Old 11-08-2007, 05:17 PM   #44
Sous Chef
 
Rom's Avatar
 
Join Date: Jul 2007
Location: Australia
Posts: 715
If i ever get attacked by my knife, its the tiniest thing and because I was being rough or taking major shortcuts *TOUCH WOOD* - i fall into the "burnt" peoples category

I wouldn't get rid of my knife because of it, but i might give it some extra TLC when i wash it so its nice to me next time LOL jokes
Rom is offline   Reply With Quote
Old 11-11-2007, 04:48 AM   #45
Sous Chef
 
Rom's Avatar
 
Join Date: Jul 2007
Location: Australia
Posts: 715
might've spoke too soon got me a nice little cut on my finger now....
Rom is offline   Reply With Quote
Old 11-11-2007, 05:02 AM   #46
Cook
 
Join Date: Oct 2007
Location: Kingsburg, Ca.
Posts: 89
I think its the speed all you chef`s go, you have more important things to do or on your mind. now for me I am not a chef or have thos expensive chefs knives. I am just a plain
old man with all the time in the world, I don`t know or remember the last time I cut myself or burned myself. and I probably don`t do the volume that you do. But I can see
where you are all comming from. And I can appriciate your job.
bigjimbray is offline   Reply With Quote
Old 11-13-2007, 01:28 PM   #47
Assistant Cook
 
Join Date: Nov 2007
Posts: 24
funny thing is, I cut myself more often and more severely when i was a waiter polishing wine glasses, Never burned myself on a wine glass though
Witchlord is offline   Reply With Quote
Old 11-13-2007, 02:05 PM   #48
Chef Extraordinaire
 
suziquzie's Avatar
 
Join Date: Nov 2007
Location: MN
Posts: 11,488
Send a message via AIM to suziquzie
So far I've only cut into my fingernails, just knicked the finger once. (knock on wood!). Always the same knife, but it's my favorite and usually when cuting onions and I'm trying to hurry 'cause I can't see what I'm doing anymore!
For some reason onions don't bother me when I wear my contacts. If I have my glasses on.... forget about it!! I've learned to go put the contacts in before I need to deal with more than 1 onion.
Wow, I went to some place far far away off subject there. Sorry!
suziquzie is offline   Reply With Quote
Old 11-13-2007, 05:41 PM   #49
Executive Chef
 
Join Date: Aug 2004
Location: Raton,NM, USA
Posts: 4,572
Lets not forget the paper cut.I just got one.Why do those hurt so much?Ouch.
jpmcgrew is offline   Reply With Quote
Old 12-15-2007, 02:29 AM   #50
Assistant Cook
 
Join Date: Oct 2007
Location: our house....in the middle of our street.
Posts: 30
I have to revise my answer now. I cut myself for the first time tonight. I was doing a julienne on a red pepper, using a knife I normally don't use (I had it sharpened last week and wanted to check the edge). Took off a couple layers of skin. No blood. That's a quality sharpening job there.
nathanKent is offline   Reply With Quote
Old 12-15-2007, 02:54 PM   #51
Cook
 
Join Date: Oct 2007
Location: Kingsburg, Ca.
Posts: 89
When I was seventeen right out of high school I worked at a loveless turkey plant, where
one of my jobs was folding cardboard boxes to place the turkey`s in, and I learned alot
about papercuts, they cut like a razor, and they hurt the worst, because they cut so
slick they cut the fibers of your skin so clean and that is the reason it hurts so bad and
it takes longer for you wound to heal.
bigjimbray is offline   Reply With Quote
Old 12-15-2007, 05:09 PM   #52
Assistant Cook
 
Join Date: Dec 2007
Location: Rhode Island
Posts: 39
I've been lucky that I've managed not to cut myself too much, but I have gotten some nasty cuts from a butter knife. It was a really cheap one from one of those cheap basic kitchen sets--my first cut from those things was from trying to get them out of the packaging! Thankfully we've acquired some better butter knives and I only use the cheap ones if there aren't any other clean ones.
nutfry is offline   Reply With Quote
Old 12-16-2007, 07:35 AM   #53
Senior Cook
 
oneoffour's Avatar
 
Join Date: Jul 2007
Location: Levittown Pa
Posts: 186
Just read all six pages of posts. The only thing that I can add is that I try to precut as much as I can. If it can be done the night before or set up prior to the pan going hot I'll do that. The thing that rushes me is when I lose focus. MDW and I even switch off so if I am at the stove she will prep. It is when one of us tried to do everything fast that an accident has happend. Thank God nothing serious. Guess you could say we try to cut all the ingredients before we start to cook not while we cook. That way we enjoy cooking with wine.
oneoffour is offline   Reply With Quote
Old 12-17-2007, 03:08 AM   #54
Assistant Cook
 
Join Date: Oct 2007
Location: our house....in the middle of our street.
Posts: 30
Quote:
Originally Posted by bigjimbray View Post
When I was seventeen right out of high school I worked at a loveless turkey plant, where
one of my jobs was folding cardboard boxes to place the turkey`s in, and I learned alot
about papercuts, they cut like a razor, and they hurt the worst, because they cut so
slick they cut the fibers of your skin so clean and that is the reason it hurts so bad and
it takes longer for you wound to heal.
Oh man, I feel your pain. I used to work in a shipping department. Papercuts, cardboard papercuts, and cuts from packing staples--some of the worst things ever.
nathanKent is offline   Reply With Quote
Old 12-24-2007, 01:05 AM   #55
Head Chef
 
Rob Babcock's Avatar
 
Join Date: Dec 2004
Location: Big Sky Country
Posts: 1,307
I seem to go in cycles- for months at a time I'll work with my knife for many hours daily without so much as a scratch. Then I might get bit several times in one week. Luckily it's been a long time since I've seriously cut myself. I got a pretty good cut my first week as Sous Chef at my last job. The last time I needed to go to the ER was when I was Exec Chef at a hotel in Sioux Falls, about 10 years ago.

Lately my lil' Messermeister birds-beak peeler seems to have it in for me! Quite a few nicks and scratches, but nothing serious.
__________________
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 12-24-2007, 04:26 AM   #56
Master Chef
 
expatgirl's Avatar
 
Join Date: Mar 2006
Location: Texas girl living in Kazakhstan
Posts: 5,568
I used to get a lot of teasing in Cairo because all of my friends could tell when the knife sharpening man had come round and sharpened all of my knives and scissors---I had bandaids on every finger as the knives were super sharp!!! I paid him to come to my house once a month and literally he carried an old-fashioned sharpening wheel on his back (from ancient Egyptian times!) I miss Achmed!!
__________________
The only difference between a "cook" and a "Chef" is who cleans up the kitchen.
expatgirl 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




All times are GMT -5. The time now is 07:49 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.