Jait
Molten Core Raider
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Little known fact tho: When Chefs/Cooks cut themselves it's almost no big deal. Doctor's will tell you that the cut is as good (straight and clean) as any scalpel, and rarely requires stitches. Just bandage it over, and you're good to go. My left thumb is pretty scarred, it's the only finger I ever hit, but I've taken it to bone about 3 times. Never had a stitch in me. The duller the knife the more likely you are to bounce it off the product or make a mistake and cut yourself. You want that puppy as sharp as can be.Vaguely related to the knives subject: One of my brother in laws is a sous chef at a pretty high end joint. One day hanging out I mentioned how sharp his knives looked as he was rolling them up. He said he saw someone recently slip up with theirs just a TINY bit and cut their finger clean to the bone and sever some nerves.
High end chef knives scare the fuck out of me since then. I tend to cut myself on random every day shit like the dryer, or a screen door. The idea of using these razor sharp utensils on the reg is something my clumsy ass just can't think about.
The worst cuts in the kitchen come from serrated knives and believe it or not "Darnell" which is clear plastic wrap, with a serrated edge like aluminum foil has to cut it. I've seen 2 cooks while pulling out sheets of it, run their arms across the blade on mistake. Not pretty.