As cooks we all get cut sooner or later, it's not a matter of if, but when.
The first time I ever got cut badly I cut the very tip of my left thumb off. Geezus, you'd have thought I slaughtered something by the blood, even
the dogs showed up to see what was happening (they could smell the iron). My wife chose that moment to share a key little piece of safety advice she
learned in culinary school...always keep your thumb behind your fingers and your fingertips pointed down.
(----VERY sage advice right there!!).
As a former EMT, and trying not to bleed-out (just kidding), she also shared something else with me which was very surprising actually....
By FAR and away the most common knife injury in a kitchen occurs while...cutting onions. She said, "always remember the golden rule about onions;
onions are CHEAP, your fingers aren't!!"
What was I doing when I got cut??? Well, cutting onions of course!!
The 2nd most common injury?
Well, yours truly did this one once too! (hopefully you can learn from these tips). The 2nd most common knife injury in the kitchen is with the
knife steel (especially with curved boning and breaking knives). Always, and I mean ALWAYS, make sure the guard on the steel is facing upwards when
steeling a knife! Ran the Forschner breaking knife up the steel on the backside (guard sideways) and came up over the hilt on the steel hitting my
left index knuckle. That injury was probably the single worst injury, from a healing standpoint, I've ever gotten in a kitchen! A bad cut on your
knuckle, especially the index knuckle, takes absolutely FOREVER to heal!
So, in summary....
1. Always keep your off-hand thumb behind your fingers
2. Always keep your fingertips pointed down toward the board
3. If using a knife steel, always, ALWAYS make sure the guard it facing upwards (it doesn't look like much, but it will save you from a BAD cut)!
Hope this helps.
edit on 7/23/2016 by Flyingclaydisk because: (no reason given)