The dangers of knives

[jenny_haddow]

Wohoki, how were the hands after turning the curds?!

Jen

[Wohoki]

As smooth as bearnaise, works a treat.

Cheese: Because I'm worth it.

Unfortunately, having just bought some new knives, I just cut the end off my left index finger, which might slow my typing for a day or two.

[saucisson]

Fancy a little fingertip with your onions...

hope yours wasn't too bad

Mandeline's are the worst, if you do just one more pass before putting the guard on

Actually 1970's home hand cranked meat slicers with no safety features at all are probably more scarey...

[Wohoki]

I've done the mandoline-slice-off-the-finger thing, and this is worse. I took the whole finger-nail off, and a piece of meat as well. Man, it hurts like hell. Ah well......

[jenny_haddow]

Ouch!

Those Japanese certainly know how to make a knife. I've shaved half a fingernail before now, gives you the horrors.

Hope it's feeling less sore

Jen

[Wohoki]

Still, it proves the quality of the knife: it didn't even slow down!



These are they:

http://www.nisbets.co.uk/products/Produ ... pCode=1909

excellent value, and highly recommended.

[Rik vonTrense]

Jen........

How did you know it was a japanese knife ?

Woki didn't you superglue it back on ?

.

[jenny_haddow]

I'm not psychic, he said he'd bought some along with a load of cookery books in a previous post. I assumed he would have to be using them, I know I would. They look like good value for money, might treat myself. I've got a great set of Stellar knives, but there's always room for another good knife in the kitchen!

Jen

[Wohoki]

Hi Rik, I didn't think to glue it back on. When I stuck an oyster knife through my thumb they used superglue on it in casualty to hold the nail together, and it was fine in a week.

And I would recommend these knives, it's a worthwhile experience to learn how to use single bevelled blades: the quality of the cut is totally different to a double bevel, the cut surface of the food looks almost polished.

Oh, and the Stilton is looking and smelling fine!

[Wohoki]

If you do fancy one of these knives, I'd recommend:
http://www.nisbets.co.uk/products/produ ... opByBrand=
to start with.

Very sharp

[pokerpete]

If you do fancy one of these knives, I'd recommend:
http://www.nisbets.co.uk/products/produ ... opByBrand=
to start with.

Very sharp

Why don't you all treat yourself to a pair of metal chainmail gloves as used by boners in the meat plants. They also wear chainmail aprons because if those six inch boning knives slip, you're in big trouble.

[Wohoki]

That's exactly what my wife suggested, but I only loose fingers when I have a new knife, give it a week, and wait for the plasters to come off, and I'll be fine. It's only blood (and nail, and flesh)

[Paul Kribs]

Ah, glad you mentioned the 'wife'. Mine is now banished from the kitchen during meat preperation due to a rediculous question (the nature of which I cannot recall), a boning knife, a blood vessel and lack of concentration on my part during the early stages of this hobby.. fortunately it spurted away from the meat so all was well.

Regards, Paul Kribs

[Wohoki]

Unfortunately, I spurted into to the diner, and I was seen doing so. Still, the local cury shop is top notch.

[tristar]

Hi Wohoki,

Sorry to hear of your mishap, but if its any consolation I don't think I have had a sharp knife which I haven't cut myself with at some time or another!

Just as long as you received some sympathy, and didn't have to suffer any unkind comments from your family, there is an Indonesian proverb which says "Setajam-tajam pisau, masih lebih tajam lidah. No matter how sharp a knife gets, a tongue is even sharper"

Maybe its time to invest in one of those chainmail gloves!


Regards,
Richard