Nervous Around Knives

[PrincessFiona60]

I've cut the very tip, no bone, off the middle finger of my right hand 3 times, once in woodshop on the band saw and twice in the restaurant. It's quite sensitive and 1/4 inch shorter than it should be. "No brain, no brain!" Good thing I'm a lefty!

 

[Rocklobster]

I've cut the very tip, no bone, off the middle finger of my right hand 3 times, once in woodshop on the band saw and twice in the restaurant. It's quite sensitive and 1/4 inch shorter than it should be. "No brain, no brain!" Good thing I'm a lefty!

Don't you hate that split second when you realize that you have cut yourself badly and you don't want to look? At first there really is no pain at all, until the throbbing starts after a while...

 

[PrincessFiona60]

Don't you hate that split second when you realize that you have cut yourself badly and you don't want to look? At first there really is no pain at all, until the throbbing starts after a while...

In the woodshop incident, I just felt a tiny buzz on my finger and didn't notice until blood was all over my project. This was the first class offered to girls and the shop teacher was really mad, yelling about this is what happens when you let girls in the shop...he was discounting the year before when one of the boys lost a finger in the lathe.

But, yeah, I have noticed the complete lack of pain for the first 30 seconds or so. I lost it the second time in a lettuce cutter, round disc attachment, covered with three vertical blades and one horizontal. Made salad fast, but I had to throw out my morning's work that day...hard to wash blood off of cut lettuce. The third time I was learning how to trim steaks, the knife was so sharp I didn't notice until the dishwasher pointed it out.

 

[Claire]

So true!!

Oh, by the way, the doc told me I'd never grow that fingernail back (it did, in fact, grow back, you'd never guess which it was, as a matter of fact, I'm not sure which finger it was). But I always will think of that Navy doctor and her great come-back. It was one of those moments when you just say, hey, there was a reason for some of the women's rights movement. In fact, both my husband (now of almost 30 years) and the man we were staying with (a friend of my husband's of a decade more than that) are both great cooks, it was just the off chance that I was slicing the sausage and had enough to drink over the previous few days that I bled like a ... well, a busted water pipe.

 

[chefmac]

sometime weight of the knife is important. Hold your knife... feel whether you are comfortable with the knife

 

[pedevowi]

Picked up cooking recently and I'm REALLY starting to enjoy it, especially when I take on new and daring recipies. But I have a problem. I get nervous whenever I pick up the knife.

Currently working with an old and blunt cook knife with NO sharpening equipment, which has already led to several 'near misses' from my fingers, so I'm already saving up for a newer knife set. These incidents frighten me whenever I think about them (probably due to all that slashing and gashing samurai movies I've been watching lately...).

Just want to know whether you guys had the same fear, and if so, have you had ever gotten over it?

It's quite common to feel nervous or apprehensive when handling knives, especially when you're new to cooking. Safety is paramount, and it's important to take the necessary precautions to avoid accidents. Many experienced cooks have had similar fears in the beginning but have overcome them with practice and knowledge.
To help alleviate your fears and improve your knife skills, here are a few tips:

1. Invest in a good-quality chef's knife: A sharp and well-balanced knife can make a significant difference in your cutting experience. Consider purchasing a chef's knife that feels comfortable in your hand and suits your cooking needs.
2. Learn proper knife techniques: Take the time to learn and practice proper knife handling techniques. There are many resources available, including online tutorials, cooking classes, or even instructional books, that can teach you the correct grip, cutting motions, and safety tips.
3. Keep your knives sharp: Dull knives can be more dangerous as they require more force and are more likely to slip. Invest in a knife sharpener or take your knives to a professional for sharpening regularly. A sharp knife will make cutting easier and safer.
4. Use a cutting board with stability: Ensure you have a stable cutting surface, such as a wooden or plastic cutting board, to prevent the board from sliding or moving while you're cutting.
5. Take your time and focus: Avoid rushing or multitasking while using a knife. Give yourself enough time to focus on your cutting tasks, and always pay attention to what you're doing.

With practice and experience, your knife skills will improve, and you'll gain confidence. Remember, safety should always be your priority, so take your time, be cautious, and gradually you'll overcome any fears associated with handling knives.

 

[Phaedra]

@pedevowi - as the OP asked that question 13 years ago, I would hope that they are no longer nervous when using knives.