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A word about kitchen safety....

I got an emergency call from Jazzy while I was at work yesterday afternoon. She managed to slice her hand open when she doing one of those things you know you are never supposed to do put people do all the time anyway - trying to pry some frozen sausages apart with a knife. Yeah. Gave herself a deep gash in the ball of the thumb, the fleshy part of the palm.

By the time I got home, the bleeding had mostly stopped; it really did look like it could use a stitch, but she's rampantly needle phobic, and waiting for several hours in emergency for a stitch on a holiday would probably ramp her into hysterics. So, I made a judgment call and passed on the stitch. Instead, I disinfected it and closed it with a butterfly bandage. Last night when I changed the dressing it was a bit swollen, but not hot or red, so I'm not worried - yet. It was still pretty raw looking, though; if I don't like the way it looks tonight when I get home, I may drag her out to the clinic for a stitch yet.

Hey, guys? Be careful with your knives in the kitchen. I know we all *know* the safety rules, but if you're like me or Jazzy, you get cocky and you're in a hurry and you know that you'll be fine, so you do unsafe things all the time, and usually, you are fine, but all it takes is one time for the knife to slip and then you're not.

I actually had a wake up call myself a few weeks ago, when I was cutting a slice of cheese. I was using a thin, serrated knife that I favour. I was doing what you are never supposed to do, holding the block of cheese with one hand and cutting towards myself. The knife slipped, and the kinetic energy drove that knife all the way up my arm. Thank god it was really relatively dull; it skipped like a stone on water, leaving patches of parallel furrows scraped up my arm half way up to my elbow. I shudder to think what would have happened had I been using one of my sharp knives.


( 6 comments — Leave a comment )
Apr. 10th, 2012 06:37 pm (UTC)
Just so you know, stitches are useless after a certain amount of time goes by. I cut my hand, went in twelve hours later, and the doctor said I should have come in within a few hours. The stitches won't hold if the wound isn't fresh. The best he could do was disinfect it, put butterflies on it, and give me an antibiotic. It healed up nicely but still, he said if you're going to do it, do it right away.

Best to Jazzy, and your advice is solid. Always cut food on a board with your fingers tucked in!
Apr. 10th, 2012 06:44 pm (UTC)
Good advice. Also, when peeling potatoes--particularly sweet potatoes with their thicker skin--don't peel your finger while you're at it. I still have a scar from that. I hope Jazzy heals quickly!
Apr. 10th, 2012 07:49 pm (UTC)

I don't have this problem at home (because I don't have anything remotely sharp enough to do any damage! And um, I seldom cook) but it is something I have to be cognizant of at work.

Hope she heals quickly and without complications!
Apr. 10th, 2012 08:25 pm (UTC)
That's why I put frozen meat in a waterproof ziplock & run water over it to thaw.
Apr. 10th, 2012 08:26 pm (UTC)
- fogot to say, keep us posted on Jazzy's hand - ?
Apr. 10th, 2012 10:46 pm (UTC)
You're actually better off when the knife is sharp. The cut is much cleaner than with a dull knife.

When a knife is dull, that doesn't necessarily mean it will be perfectly dull all the length of the blade. The jagged edge with the dull and sharp parts will do considerably more damage.
( 6 comments — Leave a comment )


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