Sharp as a Marble - They say a dull knife is the most dangerous thing in a kitchen

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They say a dull knife is the most dangerous thing in a kitchen

TMI

The sharp ones ain't nothing to scoff at either. Take for example, my thumb, hidden under this…

Not my day for staying pain free, I guess.

posted @ 3/1/2010 5:44:52 PM

Comments

Spammy says:

on 3/1/2010 6:24:47 PM

Ouch!

Basil says:

on 3/1/2010 7:58:49 PM

Ho. Lee. Crap.

Hope it heals well.

Robb Allen says:

on 3/1/2010 8:00:11 PM

It's a flesh wound. Bled like a stuck pig for a while (I'm on bandaid #3, needing #4), but truly superficial.

An amazing amount of blood though, hence the blog post and picture ;)

Linoge says:

on 3/1/2010 9:37:56 PM

Eh, sharp knives are only considered less dangerous because they generally leave cleaner cuts.

Which reminds ~~my thumb~~ me, I need to sharpen mine...

Crotalus says:

on 3/1/2010 10:07:37 PM

Actually, a dull knife is more dangerous because it requires lots more force to cut, increasing the risk of slipping, or overshooting what you're cutting.

Still, a sharp knife is no substitute for stoopid. ;o)

Michael R. says:

on 3/1/2010 10:50:57 PM

I understand your pain. I did something similar with my palm and a serrated knife.

Tam says:

on 3/1/2010 11:04:11 PM

Owie! Stingy!

Dude, did you try superglue? If it bleeds like that, it's a candidate.

kaveman says:

on 3/1/2010 11:49:19 PM

Dude, you have the perfect opportunity to make a cool Fonzie Zombie video.

OK, that's a pretty lame silver lining but I've been drinking.

Dixie says:

on 3/2/2010 12:58:41 AM

Ow. That much blood, you'd expect stitches...

or overshooting what you're cutting.

Which I why you always whittle with the knife facing away from you. (chuckle)

McThag says:

on 3/2/2010 9:12:35 AM

What did we learn?

Robb Allen says:

on 3/2/2010 9:14:16 AM

That blood draws in readers.

maddmedic says:

on 3/2/2010 9:36:41 AM

Trauma! Blood!!
Sorry my medic side broke out.....

Caleb says:

on 3/2/2010 12:31:19 PM

Hand wounds are the worst for bleeding, a little cut will bleed and bleed and bleed like there's no tomorrow.

Michael Hawkins says:

on 3/2/2010 3:27:00 PM

Sharp as a marble indeed.

"You are not as sharp as your knife!"
-SAS survival manual

:p

mac says:

on 3/3/2010 2:40:55 AM

I get bitten by a knife on a roughly bimonthly basis. It's rarely during culinary use. More often, I'm performing unsealing or woodworking activities. I'm not a professional sharpener, but I can shave with the blades. I've come to a three-step process for handling the result:

1) Stop the bloodflow. I apply neosporin (or a generic equivalent) to a scrap of cotton ball. I don't use the entire ball, just enough for the wound size. Place said cotton on wound and adhere with a bandage. Leave overnight.

2) Allow wound to dry out while preventing further damage/infection. The next day, the wound will usually be damp. It needs to breathe. I remove the bandage and cotton, then apply superglue to seal it. Superglue is awesome.

3) Reseal with superglue as necessary. I'm terrible for picking at the glue. I reapply the glue when I'm in danger of catching it on something.

aczarnowski says:

on 3/3/2010 9:24:58 AM

Because asking the internet for comment on code you wrote, while suffering through nerve pinch pain, just isn't enough?

Comments have been closed on this topic.