Author Topic: I Love My Zwilling Knives... (Read 5120 times)

Eupher · « **on:** March 19, 2010, 06:57:39 AM »

...and I keep them like razors.

Cutting open a package of pork loin last night, however, the knife somehow slipped. I learned decades ago not to reach for a knife if I drop it, but like an idiot (and out of reflex), that's exactly what I did.

Damn near cut a half inch off the tip of my left hand middle finger.

Mrs E freaked. There was a lot of blood, as I take a baby aspirin every day.

Seven stitches and 2 hours later, I'm back home. The knife looked like a murder weapon.

The Vicodin helps, but typing is a PITA.

When people see the bandage and ask what happened, I get to do this

and smile.

njpines · « **Reply #1 on:** March 19, 2010, 07:21:39 AM »

Yikes!! Did you cut it completely off?

Eupher · « **Reply #2 on:** March 19, 2010, 07:34:31 AM »

Quote from: njpines on March 19, 2010, 07:21:39 AM

Yikes!! Did you cut it completely off?

No, but there ain't a lot left. With all the stitches, the damned finger looks like it's got a crown of thorns on it.

debk · « **Reply #3 on:** March 19, 2010, 07:57:33 AM »

Oh my gosh!!! Hope you heal quickly.

I've been much better about slicing myself in the kitchen. I don't have the knife skills like a lot of cooks have...it's just not a good idea for me, having learned the hard way. I also have obtained a new mandolin with a very large hand guard....as I couldn't use the thing without serious blood letting. It would slice right into my finger so quickly that I wouldn't know it until there was blood.

Eupher · « **Reply #4 on:** March 19, 2010, 08:07:33 AM »

Quote from: debk on March 19, 2010, 07:57:33 AM

Oh my gosh!!! Hope you heal quickly.

I've been much better about slicing myself in the kitchen. I don't have the knife skills like a lot of cooks have...it's just not a good idea for me, having learned the hard way. I also have obtained a new mandolin with a very large hand guard....as I couldn't use the thing without serious blood letting. It would slice right into my finger so quickly that I wouldn't know it until there was blood.

I have to say that my knife skills are every bit as good as a professional sous chef's - and I have the scars to prove it.

I hadn't cut myself this badly since 1976 or so when I removed a chunk of the same finger and lost it in some onions I was chopping.

I was more pissed at myself for my idiocy than anything else. Mrs E freaked out, which wasn't good and irritated me too. "No dear, put the birds away. And get my wallet. Tonight."

njpines · « **Reply #5 on:** March 19, 2010, 08:08:18 AM »

I have problems grating stuff -- it never fails that I manage to nick myself at least once!

Hope it heals quickly, Eupher! Those stitches probably get in the way all the time.

IassaFTots · « **Reply #6 on:** March 19, 2010, 08:16:53 AM »

Wow. Glad you are ok. I had a rather impressive altercation with a butter knife 10 years ago, and still have the scar. I SAW BONE.

Currently I am sporting a fabulous burn on the inside of my forearm, because of a very mean ole anodized steel stock pot. Damn that thing.

Hope you get to feeling better soon.

Thor · « **Reply #7 on:** March 19, 2010, 08:37:09 AM »

I did something similar way back in 1984/85 time frame. I was slicing some ham and the razor sharp knife slipped and cut my index finger to the knuckle. (I saw the white part of the knuckle) Being somewhat adverse to going to Balboa Naval Hospital and waiting for a couple of hours, I grabbed some clear nylon thread, a small curved sewing needle, some Jack Daniels (for sterilization because I was sans Isopropanol), and sewed my finger back together myself. Because I got to it quickly enough, the adrenalin was still working and there was little or no pain. I taped it up to protect the wound and carried on with my weekend schedule.

Eupher, seriously, Vicodin for a cut ?? Wimp..........

Chris · « **Reply #8 on:** March 19, 2010, 08:49:25 AM »

The last time I cut myself was at work about seven years ago. We normally used a manual rotary blade for slicing vegetables for salads but my stupid-assed manager comes into work with a serrated knife with a silly little spacer on it. I'm cutting up a cucumber, slipped, and sliced the crap out of my finger.

debk · « **Reply #9 on:** March 19, 2010, 09:33:28 AM »

Euph.....you must be one of those slicers that can do the knuckle-hold, creep back while slicing like a maniac! I applaud your skills...

. Seriously.

We were watching Bobby Flay do that one night on one of the cooking shows, and M told me if I did that...he'd be sitting with me in the ER with my hand in a towel and my fingers in an ice bag in his hand! Sadly...he's right.

I'm too much of a klutz to ever do it that way.

DumbAss Tanker · « **Reply #10 on:** March 19, 2010, 11:03:46 AM »

Ah well, at least it was a nice clean cut, I had a difficult moment with a table saw 5 years ago and chewed off the very end of two fingers on my left hand; the end of the pointing finger was just chewed up, but it took some meat off the Finger Of Salutation, leaving a bit hanging which I bit off and spit out. It still looks a bit lopsided and has some lingering numbness, but looks fairly normal, even the fingerprint eventually came back.

Thor · « **Reply #11 on:** March 19, 2010, 11:05:36 AM »

Quote from: DumbAss Tanker on March 19, 2010, 11:03:46 AM

Ah well, at least it was a nice clean cut, I had a difficult moment with a table saw 5 years ago and chewed off the very end of two fingers on my left hand; the end of the pointing finger was just chewed up, but it took some meat off the Finger Of Salutation, leaving a bit hanging which I bit off and spit out. It still looks a bit lopsided and has some lingering numbness, but looks fairly normal, even the fingerprint eventually came back.

And they STILL require Army personnel to maintain & use sharp objects. I'm pretty sure that there is a lesson amongst these posts.....

docstew · « **Reply #12 on:** March 19, 2010, 11:10:46 AM »

Quote from: Thor on March 19, 2010, 11:05:36 AM

And they STILL require Army personnel to maintain & use sharp objects. I'm pretty sure that there is a lesson amongst these posts.....

Easiest way to get someone to volunteer for suture training is to give the infantryman a new knife...

DumbAss Tanker · « **Reply #13 on:** March 19, 2010, 11:51:45 AM »

Hey, we're nothing if not enthusiasitc with a new toy, dammit!

thundley4 · « **Reply #14 on:** March 19, 2010, 06:49:40 PM »

I got a paper cut a couple of weeks ago.

Eupher · « **Reply #15 on:** March 19, 2010, 07:37:57 PM »

Quote from: Thor on March 19, 2010, 08:37:09 AM

I did something similar way back in 1984/85 time frame. I was slicing some ham and the razor sharp knife slipped and cut my index finger to the knuckle. (I saw the white part of the knuckle) Being somewhat adverse to going to Balboa Naval Hospital and waiting for a couple of hours, I grabbed some clear nylon thread, a small curved sewing needle, some Jack Daniels (for sterilization because I was sans Isopropanol), and sewed my finger back together myself. Because I got to it quickly enough, the adrenalin was still working and there was little or no pain. I taped it up to protect the wound and carried on with my weekend schedule.

Eupher, seriously, Vicodin for a cut ?? Wimp..........

Aw, face it Rob! You're just jealous! (Better living through chemistry!)

Eupher · « **Reply #16 on:** March 19, 2010, 07:42:04 PM »

Quote from: debk on March 19, 2010, 09:33:28 AM

Euph.....you must be one of those slicers that can do the knuckle-hold, creep back while slicing like a maniac! I applaud your skills... . Seriously.

We were watching Bobby Flay do that one night on one of the cooking shows, and M told me if I did that...he'd be sitting with me in the ER with my hand in a towel and my fingers in an ice bag in his hand! Sadly...he's right. I'm too much of a klutz to ever do it that way.

Yup, but I'd say the "maniac" thing is more in line with Chinese cooks and their "cleavers". Those guys scare the hell out of me. I'm fast, but not that fast.

Thor · « **Reply #17 on:** March 20, 2010, 09:07:16 AM »

Quote from: Eupher on March 19, 2010, 07:37:57 PM

Aw, face it Rob! You're just jealous! (Better living through chemistry!)

I've had a scrip for Vicodin since about 1999 but it's for some serious back pain, not some silly laceration.

NHSparky · « **Reply #18 on:** March 20, 2010, 09:28:38 AM »

Quote from: njpines on March 19, 2010, 08:08:18 AM

I have problems grating stuff -- it never fails that I manage to nick myself at least once!

Hope it heals quickly, Eupher! Those stitches probably get in the way all the time.

It's to the point with me I don't buy whole blocks of cheddar anymore. Just give me the pre-shredded stuff.

thundley4 · « **Reply #19 on:** March 20, 2010, 09:30:57 AM »

Quote from: NHSparky on March 20, 2010, 09:28:38 AM

It's to the point with me I don't buy whole blocks of cheddar anymore. Just give me the pre-shredded stuff.

The problem with that around here is that I can only find sharp cheddar that is shredded, we like extra sharp so we have to buy the blocks.

Eupher · « **Reply #20 on:** March 20, 2010, 09:42:28 AM »

Quote from: Thor on March 20, 2010, 09:07:16 AM

I've had a scrip for Vicodin since about 1999 but it's for some serious back pain, not some silly laceration.

I learned some years ago that one does not have to live with pain - but if it floats your boat, suffer away!

Thor · « **Reply #21 on:** March 20, 2010, 09:43:35 AM »

The only shredded cheddar I seem to find is medium or mild. To avoid obtaining those grating injuries, I use my Kitchen Aid Mixer with the food processing attachments. There was one point where shredded cheese was more expensive than the blocks. Now the price seems to be the same.

Thor · « **Reply #22 on:** March 20, 2010, 09:44:13 AM »

Quote from: Eupher on March 20, 2010, 09:42:28 AM

I learned some years ago that one does not have to live with pain - but if it floats your boat, suffer away!

Pain keeps me reminded that I'm still alive.........

Eupher · « **Reply #23 on:** March 20, 2010, 09:45:02 AM »

Quote from: Thor on March 20, 2010, 09:43:35 AM

The only shredded cheddar I seem to find is medium or mild. To avoid obtaining those grating injuries, I use my Kitchen Aid Mixer with the food processing attachments. There was one point where shredded cheese was more expensive than the blocks. Now the price seems to be the same.

Just got done making a skillet breakfast - used goat cheese instead of the usual cheddar. Turned out pretty well, and no skinned knuckles.

NHSparky · « **Reply #24 on:** March 20, 2010, 10:02:59 AM »

We've got shredded sharp here. Local stuff. Say what you want about Vermont, but those libtards do know how to make a pretty good cheese.

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Author Topic: I Love My Zwilling Knives... (Read 5120 times)