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I cut my finger.........Again

Am I the only one the cuts their finger while cutting onions, celery , peppers, or whatever. How in the heck do I stop it bleeding so I can finish preparing my dish. I would say on the average , I cut my finger 25% of the time. Anyone else ??

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  1. Sounds to like you need to go to a knife-skills class or sharpen your knife.

    2 Replies
    1. re: Mimi

      Mimi is right. There really are no other answers. It's either technique, equipment, or both.

      1. re: Mimi

        Or the OP is just clumsy and unlucky :)

      2. Mimi and KT are correct.......but I have another solution which will 100% stop you from cutting yourself accidentally ever again.....

        http://www.restaurantsource.com/kitch...

        The money you save on first aid products will pay for this item easily.

        4 Replies
        1. re: fourunder

          Do you use that? Does it slow you down?

          1. re: Cachetes

            Glad to say I do not have to......but I can see where it would slow you down the smaller the item becomes, e.g., like a clove of garlic. Granted this item is more geared for commercial applications where speed and quantity preparations are necessary, but I would not discount it for the home chef.....especially around holiday time where the comfort level is changed and the amount of items needed to be prepped in an already unusually hectic kitchen when you can easily be distracted.

          2. re: fourunder

            I am a quilter as well as a cooker. We use rotary cutters a lot -- think pizza cutter on steroids and extra sharp. They have an attraction for finger tips. I use something called a "klutz glove" sometimes when I am using the rotary cutter. Used to think they were stupid until I spent one Saturday in the ER.

            1. re: PattiCakes

              http://www.thecrazyquilter.com/Items-...

              Here's a link for the klutz glove. I sew a lot and quilt some but haven't used a rotary cutter for fabric due to my klutziness.

          3. Agree with posters above - that's not a good accident record, and one that could land you in hot water soon. You shouldn't be cutting your finger at all, and if so, only rarely.

            I think a knife skills class is right on. I don't think it's the knife or at least solely the knife, b/c 25% is still high.

            Tuck your fingertips!

            3 Replies
            1. re: Cachetes

              I don't know...I have had some horrendous near misses when forced to use my MIL's knives. Really dull knives are almost impossible work with and are VERY dangerous.
              (and yes, we bought her new knives as a holiday gift and yes the new knives live in the basement storeroom, packed away, and never to be found.

              1. re: sebetti

                I had to buy my mother knives. I love to cook for her and Dad but it was awful using their knives. Fortunately, they love the knives and they hold a place of honor on the counter.

                1. re: sebetti

                  Yeah, I thought about it after and I think you are right. And if someone doesn't know a lot about knives (or is like my friend, who is scared of knives and for some reason thinks dull ones are safer), they may not recognize just how dull they are.

              2. I used to cut myself on a pretty regular basis until I got decent knives, kept them sharp and improved my knife skills. It's been years now since I last had an accident. Knife Skills Illustrated: A User's Manual by Peter Hertzmann is a good primer that has detailed instructions for both left- and right-handed cooks. There are lots of recommendations on these boards for knives and sharpening as well. Good luck - your fingers will thank you!

                1 Reply
                1. re: ms. clicquot

                  Or Jacques Pepin's book 'Complete Techniques' which combines both his books 'La Technique' and 'La Methode' into one volume. It has plenty of easy-to-follow pictures illustrating various types of knife techniques and food prep.

                2. not to beat a dead horse here, but i agree with the others. brush up on your knife skills, make sure your knives are sharp, and *pay attention* to what you're doing. if you're still concerned about cutting yourself after that, i guess you can tape your fingers or wear one of those flexible protectors...but i wouldn't recommend the gloves - personally i think they can give you a false sense of security and encourage you to continue doing it in a way that clearly isn't safe.

                  in the meantime, you might want to keep a styptic pencil on hand to help stem the bleeding.