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View Full Version : I am an idiot in stitches



CutFingers
08-10-2014, 03:06 AM
I feel so ashamed. I was cleaning my knife at work and scrubbed forward and the tip hit my palm really good. We all make mistakes but this one is really dumb and I feel like such an ass. With no insurance I had to use the bosses comp insurance. It breaks my heart knowing it's going to cost but I can't do much.

The moral of the story is don't scrub like a moron. A single lapse in good judgement can be a danger to yourself and others. I don't ask for sympathy but please remember to be more careful than I was tonight.

Matus
08-10-2014, 04:36 AM
I know how you feel but we all do things that afterwards are hard to explain why we did them that way the way we did. I hope your hand will heel soon.

knyfeknerd
08-10-2014, 10:02 AM
This thread is useless without pics!
AKA Pics or it didn't happen!

larrybard
08-10-2014, 10:04 AM
Sorry to hear. Good luck with quick healing. I'm not sure I've ever heard of a professional chef who has never had a significant knife injury -- but that's scant comfort.

CoqaVin
08-10-2014, 10:49 AM
I always seem to cut myself at the most inopportune times, if it does happen, I do feel like such an idiot that I did cut myself, I feel like a rookie

Adirondack
08-10-2014, 10:52 AM
I know how you feel but we all do things that afterwards are hard to explain why we did them that way the way we did. I hope your hand will heel soon.

That's for sure. When I got my first car at 21 (1970 Opel Manta) I wondered how fast it could go, so on a really foggy night on a country 2 lane highway I got it up to 90 mph, thinking that in the pea soup thick fog no one could see me speeding. That couldn't have ended badly at all.

Heal up quickly.

Mrmnms
08-10-2014, 01:29 PM
Raise your hand if you've never ever cut yourself while cooking or sharpening... well... I thought so. Like Chris said, pix?

Zwiefel
08-10-2014, 02:08 PM
+1 on the pics! :)

When I clean my knives I only scrub from heel to tip (and spine to edge), then lift up and come back....much harder to have a owie that way.

I guess the means I'm edge-trailing for cleaning!

daveb
08-10-2014, 02:12 PM
Another day, another band-aid. :cool2:

Matus
08-10-2014, 05:19 PM
That's for sure. When I got my first car at 21 (1970 Opel Manta) I wondered how fast it could go, so on a really foggy night on a country 2 lane highway I got it up to 90 mph, thinking that in the pea soup thick fog no one could see me speeding. That couldn't have ended badly at all.

Heal up quickly.

I am glad you did not have more money at the time. Think how things could have ended with something like Corvette.

Mrmnms
08-10-2014, 10:11 PM
2 invaluable lessons : don't drink and drive, and don't drink and work with knives. You may spill your drink or screw up a perfectly good knife

CutFingers
08-11-2014, 12:01 AM
https://imageshack.com/i/ipUYqsStj

Hopefully the link works. Although there are few stitches I did hit a nerve..right near the top where you see most blood. The tip of the knife did chip so whatever stupid mistake I made, I hit pretty hard.

CutFingers
08-11-2014, 12:03 AM
Man those old Opal cars were really cool...My old man managed to flip over in a Ford Pinto and survive.

JDA_NC
08-11-2014, 12:53 AM
You chipped the knife on your hand?!

That's a tough break man. Working is not going to be fun for you until that sucker heals up. Best of luck.

knyfeknerd
08-11-2014, 08:23 AM
Wow! That looks pretty gnarly!
Sometimes the kitchen Gods (or kitchen knife Gods) demand a blood sacrifice. ....
Around here we also say that it means you truly own it (the knife) after it makes you bleed.
Heal quick!

jared08
08-11-2014, 08:29 AM
Does anyone else see the irony in this thread and the OP's username?
Good luck to a speedy recovery.

daveb
08-11-2014, 12:00 PM
Yep. First thing I noticed but did not want to seem like a sicko. Also not lost on me that he also has a new knife that has a really nice edge but the KU finish scrubbed off with a greenie. Prob a coincidence....

I need to get out more.

Boondocker
08-11-2014, 01:48 PM
I have at least 5 large incidents that are now mostly healed (that I probably should have gone to the ER for, but last time it was 1 stitch, a lecture from the doctor for finishing prep then working through service before coming in, and four hours of my life wasted).

I learned (again) to not polish my mandoline blade making sauerkraut a couple weeks ago.

larrybard
08-11-2014, 03:42 PM
I'm willing to bet there more mandoline injuries than knife injuries (per hour of use).

Dardeau
08-11-2014, 11:45 PM
Definitely. I've cut myself worse and more often on a mandolin.

panda
08-12-2014, 12:13 AM
Stabbed finger to the bone on paring knife while scrubbing clean with a brush, dumb.accidents just happen..
I've even stabbed myself in the knee cap while kneeling down to grab a steel out of knife roll and used it in same position instead.of standing.

rami_m
08-12-2014, 12:15 AM
Ouch

daveb
08-12-2014, 01:24 AM
Mandolins are thirsty.

29palms
08-12-2014, 12:09 PM
Thank God for Bacitracin, brown paper and electrical tape.

CutFingers
08-14-2014, 01:44 AM
The boss called and said I could come back to work ten minutes ago :) He also scared the crap out of me. He said don't bring your knives. I said "okay." I mean I was sad. Then he said "bring them but be more careful." I mean I can tell you all if I had to use his stamped steel dexters that the dull rolled edges would have me back in stitches in days.

panda
08-15-2014, 05:07 PM
those stamped dexters can still get really sharp, just need to thin the hell out of them with very aggressive extra coarse stones. i only take it to 600 grit.

CutFingers
08-17-2014, 04:43 AM
Panda are you telling me I wasted good money on fancy Gyutos?

panda
08-18-2014, 01:54 AM
hell no, it's so much nicer using a quality knife, but to keep things in perspective sharpening/thinning ability is the most important part.

CutFingers
08-19-2014, 12:40 AM
That didn't answer my question :) Do you think a thinned Dexter could outperform a carbon gyuto or cheap Tojiro VG10...I did notice Tojiro has made some low cost high carbon stainless knives. I wonder if the blade is thinner.