General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc.

Reply
 
LinkBack Thread Tools Search this Thread Display Modes
  #1 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 1,773
Default Blood on _his_ hands

My DH, the energizer bunny, was home alone Saturday afternoon while DD
was at the mall (where else do teens ever go?) and I was checking up
on my Mom's house.

We come back, and DD walks in the door after a trip to the hardware
store, with a large bandage on his ring finger.

"Y'know that kitchen knife I keep really, really, sharp?" he asks me
after I just stared at his bandaged digit.

More staring, so he continues "Well, I was slicing up some salad
stuff, and it slipped. Good thing we live one block from the
emergency clinic. By the way, the doctor told me not to get this wet,
so you get to do the dishes."

I had no problem with this, glad that my nearly beloved still has all
his fingers. For his shower (don't get it wet, said the doctor) we
wrapped his hand in a gallon storage bag.

He did try to clean things up, but the places where blood flies when
someone is panicking, are ingenious. Took me 2 hours to find it all
and wipe it down.

The stitches come out today. I'm debating what to do with the table
saw downstairs....

maxine in ri

  #2 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 10,962
Default Blood on _his_ hands

maxine in ri said...

> My DH, the energizer bunny, was home alone Saturday afternoon while DD
> was at the mall (where else do teens ever go?) and I was checking up
> on my Mom's house.
>
> We come back, and DD walks in the door after a trip to the hardware
> store, with a large bandage on his ring finger.
>
> "Y'know that kitchen knife I keep really, really, sharp?" he asks me
> after I just stared at his bandaged digit.
>
> More staring, so he continues "Well, I was slicing up some salad
> stuff, and it slipped. Good thing we live one block from the
> emergency clinic. By the way, the doctor told me not to get this wet,
> so you get to do the dishes."
>
> I had no problem with this, glad that my nearly beloved still has all
> his fingers. For his shower (don't get it wet, said the doctor) we
> wrapped his hand in a gallon storage bag.
>
> He did try to clean things up, but the places where blood flies when
> someone is panicking, are ingenious. Took me 2 hours to find it all
> and wipe it down.
>
> The stitches come out today. I'm debating what to do with the table
> saw downstairs....
>
> maxine in ri



YEOUCH!!!

That kind of goof isn't supposed to happen with a really, really sharp
knife.

Andy
  #3 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 10,852
Default Blood on _his_ hands

In article . com>,
maxine in ri > wrote:

> My DH, the energizer bunny, was home alone Saturday afternoon while DD
> was at the mall (where else do teens ever go?) and I was checking up
> on my Mom's house.
>
> We come back, and DD walks in the door after a trip to the hardware
> store, with a large bandage on his ring finger.
>
> "Y'know that kitchen knife I keep really, really, sharp?" he asks me
> after I just stared at his bandaged digit.
>
> More staring, so he continues "Well, I was slicing up some salad
> stuff, and it slipped. Good thing we live one block from the
> emergency clinic. By the way, the doctor told me not to get this wet,
> so you get to do the dishes."
>
> I had no problem with this, glad that my nearly beloved still has all
> his fingers. For his shower (don't get it wet, said the doctor) we
> wrapped his hand in a gallon storage bag.
>
> He did try to clean things up, but the places where blood flies when
> someone is panicking, are ingenious. Took me 2 hours to find it all
> and wipe it down.
>
> The stitches come out today. I'm debating what to do with the table
> saw downstairs....
>
> maxine in ri


Make sure it has a safety guard... ;-)
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson
  #4 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 4,965
Default Blood on _his_ hands

maxine in ri wrote:
> My DH, the energizer bunny, was home alone Saturday afternoon while DD
> was at the mall (where else do teens ever go?) and I was checking up
> on my Mom's house.
>
> We come back, and DD walks in the door after a trip to the hardware
> store, with a large bandage on his ring finger.
>
> "Y'know that kitchen knife I keep really, really, sharp?" he asks me
> after I just stared at his bandaged digit.
>
> More staring, so he continues "Well, I was slicing up some salad
> stuff, and it slipped. Good thing we live one block from the
> emergency clinic. By the way, the doctor told me not to get this wet,
> so you get to do the dishes."
>
> I had no problem with this, glad that my nearly beloved still has all
> his fingers. For his shower (don't get it wet, said the doctor) we
> wrapped his hand in a gallon storage bag.
>
> He did try to clean things up, but the places where blood flies when
> someone is panicking, are ingenious. Took me 2 hours to find it all
> and wipe it down.
>
> The stitches come out today. I'm debating what to do with the table
> saw downstairs....
>
> maxine in ri


Although I'm sorry for your husband, I loved your recount of the tale. My
husband won't even let me touch one of his very sharp cleavers. I'm the
world's biggest klutz. If anything can be dropped, broken, spilled, knocked
over, knocked into - look no farther than me. I'm not kidding - this goes
WAY back to childhood. My Dad's nickname for me used to be "Grace". :~)

kili


  #5 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 5,762
Default Blood on _his_ hands


"maxine in ri" > wrote

> "Y'know that kitchen knife I keep really, really, sharp?" he asks me
> after I just stared at his bandaged digit.
>
> More staring, so he continues "Well, I was slicing up some salad
> stuff, and it slipped. Good thing we live one block from the
> emergency clinic. By the way, the doctor told me not to get this wet,
> so you get to do the dishes."


I got woozy just thinking about it. I'm glad it wasn't worse!
That's terrible.

nancy




  #6 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 10,876
Default Blood on _his_ hands

On Mon, 16 Jul 2007 06:38:38 -0500, Andy <q> wrote:

>maxine in ri said...
>

<snip>
>>
>> The stitches come out today. I'm debating what to do with the table
>> saw downstairs....
>>
>> maxine in ri

>
>
>YEOUCH!!!
>
>That kind of goof isn't supposed to happen with a really, really sharp
>knife.
>

Invariably, I manage to cut myself after my knives have been
professionally sharpened.



--

A husband is someone who takes out the trash and gives the impression he just cleaned the whole house.
  #7 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 14,587
Default Blood on _his_ hands

On 2007-07-16, sf <sf> wrote:

> Invariably, I manage to cut myself after my knives have been
> professionally sharpened.


heh... I always get a chuckle out of that dumb ol' adage about a dull
knife being more dangerous. Nonsense. I've never been cut by a dull
knife. I've sure been cut by a sharp one. Bought a new paring knife
and did an old dull knife trick of cutting through an apple by pulling
the blade towards my thumb. Oops! Sucker went straight through that
apple piece and halfway into my thumb. Yikes. I now keep an old dull
cheapo paring knife around for apples.

nb
  #8 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 5,762
Default Blood on _his_ hands


"notbob" > wrote

> knife. I've sure been cut by a sharp one. Bought a new paring knife
> and did an old dull knife trick of cutting through an apple by pulling
> the blade towards my thumb. Oops! Sucker went straight through that
> apple piece and halfway into my thumb. Yikes. I now keep an old dull
> cheapo paring knife around for apples.


Weren't you supposed to learn to use a sharp knife but don't
cut towards your hand?

Just sayin.

nancy


  #9 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 4,965
Default Blood on _his_ hands

notbob wrote:
> On 2007-07-16, sf <sf> wrote:
>
>> Invariably, I manage to cut myself after my knives have been
>> professionally sharpened.

>
> heh... I always get a chuckle out of that dumb ol' adage about a dull
> knife being more dangerous. Nonsense. I've never been cut by a dull
> knife. I've sure been cut by a sharp one. Bought a new paring knife
> and did an old dull knife trick of cutting through an apple by pulling
> the blade towards my thumb. Oops! Sucker went straight through that
> apple piece and halfway into my thumb. Yikes. I now keep an old dull
> cheapo paring knife around for apples.
>
> nb


I'm a HUGE fan of dull knives! :~)

kili


  #10 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 14,587
Default Blood on _his_ hands

On 2007-07-16, Nancy Young > wrote:

> Weren't you supposed to learn to use a sharp knife but don't
> cut towards your hand?
>
> Just sayin.


That's no fun.

nb


  #11 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 5,762
Default Blood on _his_ hands


"notbob" > wrote

> On 2007-07-16, Nancy Young > wrote:
>
>> Weren't you supposed to learn to use a sharp knife but don't
>> cut towards your hand?
>>
>> Just sayin.

>
> That's no fun.


(laugh) You like living on the edge, huh. So to speak.

nancy


  #12 (permalink)   Report Post  
Posted to rec.food.cooking
tom tom is offline
external usenet poster
 
Posts: 4
Default Blood on _his_ hands

notbob wrote:
> On 2007-07-16, sf <sf> wrote:
>
>> Invariably, I manage to cut myself after my knives have been
>> professionally sharpened.

>
> heh... I always get a chuckle out of that dumb ol' adage about a dull
> knife being more dangerous. Nonsense. I've never been cut by a dull
> knife. I've sure been cut by a sharp one. Bought a new paring knife
> and did an old dull knife trick of cutting through an apple by pulling
> the blade towards my thumb. Oops! Sucker went straight through that
> apple piece and halfway into my thumb. Yikes. I now keep an old dull
> cheapo paring knife around for apples.
>
> nb


Anybody with experience with cutting tools, kitchen or anywhere else, knows
the extra effort/pressure that needs to be applied to get a dull edge to to
cut leads to potential loss of control and unwanted/unexpected results. Do
you think a car that won't go over 25 mph is always safer than one that will
go 60 mph?


  #13 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 1,773
Default Blood on _his_ hands

On Jul 16, 7:39 am, Omelet > wrote:
> In article . com>,
> maxine in ri > wrote:
>
>
>
> > My DH, the energizer bunny, was home alone Saturday afternoon while DD
> > was at the mall (where else do teens ever go?) and I was checking up
> > on my Mom's house.

>
> > We come back, and DD walks in the door after a trip to the hardware
> > store, with a large bandage on his ring finger.

>
> > "Y'know that kitchen knife I keep really, really, sharp?" he asks me
> > after I just stared at his bandaged digit.

>
> > More staring, so he continues "Well, I was slicing up some salad
> > stuff, and it slipped. Good thing we live one block from the
> > emergency clinic. By the way, the doctor told me not to get this wet,
> > so you get to do the dishes."

>
> > I had no problem with this, glad that my nearly beloved still has all
> > his fingers. For his shower (don't get it wet, said the doctor) we
> > wrapped his hand in a gallon storage bag.

>
> > He did try to clean things up, but the places where blood flies when
> > someone is panicking, are ingenious. Took me 2 hours to find it all
> > and wipe it down.

>
> > The stitches come out today. I'm debating what to do with the table
> > saw downstairs....

>
> > maxine in ri

>
> Make sure it has a safety guard... ;-)


> Peace, Om


It does. He thought I was nuts when I went crazy over getting good
knives, made well and with knife safes to go with them. Since he'll
cut himself on can lids, food processor blades and other such
impliments, usually not this bad, I try to make sure that sharp things
are not in the dishwater when he starts. This was the worst in a
while, thank the gods.

maxine in ri

  #14 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 1,773
Default Blood on _his_ hands

On Jul 16, 8:03 am, "kilikini" > wrote:

> Although I'm sorry for your husband, I loved your recount of the tale. My
> husband won't even let me touch one of his very sharp cleavers. I'm the
> world's biggest klutz. If anything can be dropped, broken, spilled, knocked
> over, knocked into - look no farther than me. I'm not kidding - this goes
> WAY back to childhood. My Dad's nickname for me used to be "Grace". :~)
>
> kili


When I took my first woodworking class, the teacher decided that I was
not careful enough around the power saw, so he set me to work with a
hand saw....which I promptly used and sliced my palm.

Kitchen tools, (knock wood) I haven't caused major damage with yet,
discounting what I do to food!<g>.

maxine in ri

  #15 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 1,773
Default Blood on _his_ hands

On Jul 16, 8:42 am, "Nancy Young" > wrote:
> "maxine in ri" > wrote
>
> > "Y'know that kitchen knife I keep really, really, sharp?" he asks me
> > after I just stared at his bandaged digit.

>
> > More staring, so he continues "Well, I was slicing up some salad
> > stuff, and it slipped. Good thing we live one block from the
> > emergency clinic. By the way, the doctor told me not to get this wet,
> > so you get to do the dishes."

>
> I got woozy just thinking about it. I'm glad it wasn't worse!
> That's terrible.
>
> nancy


He'll be fine. Stitches come out today, so it was long, but not deep.

maxine



  #16 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 4,965
Default Blood on _his_ hands

maxine in ri wrote:
> On Jul 16, 8:03 am, "kilikini" > wrote:
>
>> Although I'm sorry for your husband, I loved your recount of the
>> tale. My husband won't even let me touch one of his very sharp
>> cleavers. I'm the world's biggest klutz. If anything can be
>> dropped, broken, spilled, knocked over, knocked into - look no
>> farther than me. I'm not kidding - this goes WAY back to childhood.
>> My Dad's nickname for me used to be "Grace". :~)
>>
>> kili

>
> When I took my first woodworking class, the teacher decided that I was
> not careful enough around the power saw, so he set me to work with a
> hand saw....which I promptly used and sliced my palm.
>
> Kitchen tools, (knock wood) I haven't caused major damage with yet,
> discounting what I do to food!<g>.
>
> maxine in ri


Let's just hope we keep all of our fingers and toes!

kili


  #17 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 10,962
Default Blood on _his_ hands

notbob said...

> On 2007-07-16, sf <sf> wrote:
>
>> Invariably, I manage to cut myself after my knives have been
>> professionally sharpened.

>
> heh... I always get a chuckle out of that dumb ol' adage about a dull
> knife being more dangerous. Nonsense. I've never been cut by a dull
> knife. I've sure been cut by a sharp one. Bought a new paring knife
> and did an old dull knife trick of cutting through an apple by pulling
> the blade towards my thumb. Oops! Sucker went straight through that
> apple piece and halfway into my thumb. Yikes. I now keep an old dull
> cheapo paring knife around for apples.
>
> nb



I sliced the tip of my finger with a ceramic knife. I knew I cut myself but
it didn't hurt and took a few seconds to bleed then it healed itself almost
instantly. A very strange experience!

Andy
  #18 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 14,587
Default Blood on _his_ hands

On 2007-07-16, kilikini > wrote:

> Let's just hope we keep all of our fingers and toes!


Too late!

Remember ....don't drink and dice!

nb
  #19 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 4,965
Default Blood on _his_ hands

notbob wrote:
> On 2007-07-16, kilikini > wrote:
>
>> Let's just hope we keep all of our fingers and toes!

>
> Too late!
>
> Remember ....don't drink and dice!
>
> nb


ACK!!!!!!!!!

kili


  #20 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 10,876
Default Blood on _his_ hands

On Mon, 16 Jul 2007 09:14:24 -0400, "Nancy Young" >
wrote:

>
>"notbob" > wrote
>
>> knife. I've sure been cut by a sharp one. Bought a new paring knife
>> and did an old dull knife trick of cutting through an apple by pulling
>> the blade towards my thumb. Oops! Sucker went straight through that
>> apple piece and halfway into my thumb. Yikes. I now keep an old dull
>> cheapo paring knife around for apples.

>
>Weren't you supposed to learn to use a sharp knife but don't
>cut towards your hand?
>

Old habits die hard and blood is usually part of it when knives are
involved.


--

A husband is someone who takes out the trash and gives the impression he just cleaned the whole house.


  #21 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 1,215
Default Blood on _his_ hands


"maxine in ri" > wrote in message
ups.com...
> My DH, the energizer bunny, was home alone Saturday afternoon while DD
> was at the mall (where else do teens ever go?) and I was checking up
> on my Mom's house.
>
> We come back, and DD walks in the door after a trip to the hardware
> store, with a large bandage on his ring finger.
>
> "Y'know that kitchen knife I keep really, really, sharp?" he asks me
> after I just stared at his bandaged digit.
>
> More staring, so he continues "Well, I was slicing up some salad
> stuff, and it slipped. Good thing we live one block from the
> emergency clinic. By the way, the doctor told me not to get this wet,
> so you get to do the dishes."
>
> I had no problem with this, glad that my nearly beloved still has all
> his fingers. For his shower (don't get it wet, said the doctor) we
> wrapped his hand in a gallon storage bag.
>
> He did try to clean things up, but the places where blood flies when
> someone is panicking, are ingenious. Took me 2 hours to find it all
> and wipe it down.
>
> The stitches come out today. I'm debating what to do with the table
> saw downstairs....
>
> maxine in ri
>


You should go on TLC.com and look at those life lessons statuettes they sell
(yes, they really do have them for sale, it's not just a prop for the
commericial) and get him the one with the guy and two bandaged stumps. A
'nice' little reminder for the next gift giving occassion.
-ginny


  #22 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 11,454
Default Blood on _his_ hands


<sf> wrote :
>>

> Old habits die hard and blood is usually part of it when knives are
> involved.


I would not keep razor sharp knives around. Shit happens.



--
Posted via a free Usenet account from http://www.teranews.com

  #23 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 11,454
Default Blood on _his_ hands


"maxine in ri" > wrote
>
> He'll be fine. Stitches come out today, so it was long, but not deep.
>


Not a criticism, but do the knives *have* to be that sharp??



--
Posted via a free Usenet account from http://www.teranews.com

  #24 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 1,773
Default Blood on _his_ hands

On Jul 16, 11:13 am, "Virginia Tadrzynski" > wrote:
> You should go on TLC.com and look at those life lessons statuettes they sell
> (yes, they really do have them for sale, it's not just a prop for the
> commericial) and get him the one with the guy and two bandaged stumps. A
> 'nice' little reminder for the next gift giving occassion.
> -ginny


Last time I got him something funny for a slipup, it was the silent
treatment for at least 10 minutes.

It's taken me 17 years, but I've finally got him trained to let me get
a word in edgewise. Dang northern New Jersians! (not you Nancy
Young.)

maxine in ri

  #25 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 5,762
Default Blood on _his_ hands


"maxine in ri" > wrote

> It's taken me 17 years, but I've finally got him trained to let me get
> a word in edgewise. Dang northern New Jersians! (not you Nancy
> Young.)


Heh, I didn't grow up in NJ, but I did marry a couple of
north jersey boys.

nancy




  #26 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 1,773
Default Blood on _his_ hands

On Jul 16, 2:47 pm, "Nancy Young" > wrote:
> "maxine in ri" > wrote
>
> > It's taken me 17 years, but I've finally got him trained to let me get
> > a word in edgewise. Dang northern New Jersians! (not you Nancy
> > Young.)

>
> Heh, I didn't grow up in NJ, but I did marry a couple of
> north jersey boys.
>
> nancy


A polygamist! Nancy, we hardly knew ye!

grin, duck, and run

maxine

  #27 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 5,762
Default Blood on _his_ hands


"maxine in ri" > wrote

> On Jul 16, 2:47 pm, "Nancy Young" > wrote:
>> "maxine in ri" > wrote
>>
>> > It's taken me 17 years, but I've finally got him trained to let me get
>> > a word in edgewise. Dang northern New Jersians! (not you Nancy
>> > Young.)

>>
>> Heh, I didn't grow up in NJ, but I did marry a couple of
>> north jersey boys.


> A polygamist! Nancy, we hardly knew ye!
>
> grin, duck, and run


I'm still trying to figure out those threads where you had to uninstall
Husband 1.0 to install Boyfriend 6.2. Why?

(laugh)

nancy


  #28 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 371
Default Blood on _his_ hands

On Mon, 16 Jul 2007 14:47:27 -0400, "Nancy Young" >
wrote:

>
>"maxine in ri" > wrote
>
>> It's taken me 17 years, but I've finally got him trained to let me get
>> a word in edgewise. Dang northern New Jersians! (not you Nancy
>> Young.)

>
>Heh, I didn't grow up in NJ, but I did marry a couple of
>north jersey boys.
>

At the same time? Inquiring minds -- well...
--

modom

--
Posted via a free Usenet account from http://www.teranews.com

  #29 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 371
Default Blood on _his_ hands

On Mon, 16 Jul 2007 21:35:33 -0000, maxine in ri >
wrote:

>On Jul 16, 2:47 pm, "Nancy Young" > wrote:
>> "maxine in ri" > wrote
>>
>> > It's taken me 17 years, but I've finally got him trained to let me get
>> > a word in edgewise. Dang northern New Jersians! (not you Nancy
>> > Young.)

>>
>> Heh, I didn't grow up in NJ, but I did marry a couple of
>> north jersey boys.
>>
>> nancy

>
>A polygamist! Nancy, we hardly knew ye!
>
>grin, duck, and run
>

polyandrist, I believe is the term in this case.
--

modom

--
Posted via a free Usenet account from http://www.teranews.com

  #30 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 1,453
Default Blood on _his_ hands

Nancy Young wrote:

> "notbob" > wrote
>
>
>>knife. I've sure been cut by a sharp one. Bought a new paring knife
>>and did an old dull knife trick of cutting through an apple by pulling
>>the blade towards my thumb. Oops! Sucker went straight through that
>>apple piece and halfway into my thumb. Yikes. I now keep an old dull
>>cheapo paring knife around for apples.

>
>
> Weren't you supposed to learn to use a sharp knife but don't
> cut towards your hand?
>
> Just sayin.


There's a classical injury seen over and over in ERs across the country.
It starts like so:

Bagel-Eater decides he wants his sliced and toasted. Cradles bagel
vertically in left hand while vigourously sawing through it with a knife
wielded by the right hand (so as to avoid dirtying a cutting board or
plate or risking scratching the counter top).

Results are predictable and usually involve more than one layer of stitches.



  #31 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 718
Default Blood on _his_ hands

On Mon, 16 Jul 2007 09:25:07 -0400, "Nancy Young" >
rummaged among random neurons and opined:

>
>"notbob" > wrote
>
>> On 2007-07-16, Nancy Young > wrote:
>>
>>> Weren't you supposed to learn to use a sharp knife but don't
>>> cut towards your hand?
>>>
>>> Just sayin.

>>
>> That's no fun.

>
>(laugh) You like living on the edge, huh. So to speak.


Okay, Nancy. Go. To. Your. Room. This is a no-pun zone <g>

Terry "Squeaks" Pulliam Burd

--
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"
  #32 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 718
Default Blood on _his_ hands

On Mon, 16 Jul 2007 09:12:15 -0500, Andy <q> rummaged among random
neurons and opined:

>I sliced the tip of my finger with a ceramic knife. I knew I cut myself but
>it didn't hurt and took a few seconds to bleed then it healed itself almost
>instantly. A very strange experience!


I've posted this before, but I am more apt to cut myself with my
ceramic Kyocera knife than any other one I own. It's a 5 1/2" blade,
and the only reason that comes to mind that this should be so is that
it looks like plastic and I perhaps don't treat it with the deference
a knife should receive.

The DH says that I don't think a salad is finished until I've bled
into it <ick, ick, ick>

Terry "Squeaks" Pulliam Burd

--
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"
  #33 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 4,409
Default Blood on _his_ hands

Nancy Young wrote:
>
> "notbob" > wrote
>
>> On 2007-07-16, Nancy Young > wrote:
>>
>>> Weren't you supposed to learn to use a sharp knife but don't cut
>>> towards your hand?
>>>
>>> Just sayin.

>>
>> That's no fun.

>
> (laugh) You like living on the edge, huh. So to speak.


At least with a kitchen knife, you don't have to share the edge:

"I watched a snail crawl along the edge of a straight razor. That's my
dream. That's my nightmare. Crawling, slithering, along the edge of a
straight razor, and surviving. "


--
Blinky RLU 297263
Killing all posts from Google Groups
The Usenet Improvement Project: http://blinkynet.net/comp/uip5.html
  #34 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 10,962
Default Blood on _his_ hands

Terry Pulliam Burd said...

> On Mon, 16 Jul 2007 09:12:15 -0500, Andy <q> rummaged among random
> neurons and opined:
>
>>I sliced the tip of my finger with a ceramic knife. I knew I cut myself
>>but it didn't hurt and took a few seconds to bleed then it healed itself
>>almost instantly. A very strange experience!

>
> I've posted this before, but I am more apt to cut myself with my
> ceramic Kyocera knife than any other one I own. It's a 5 1/2" blade,
> and the only reason that comes to mind that this should be so is that
> it looks like plastic and I perhaps don't treat it with the deference
> a knife should receive.
>
> The DH says that I don't think a salad is finished until I've bled
> into it <ick, ick, ick>
>
> Terry "Squeaks" Pulliam Burd



Terry,

I have the same knife I think. KC-80 5.5"

From watching Ming Sai I knew it was wicked sharp.

Agreed about it's plastic appearance. Anyone who was clueless about ceramic
knives would be in for a big surprise!

Andy
  #35 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 10,962
Default Blood on _his_ hands

cybercat said...

>
> "maxine in ri" > wrote
>>
>> He'll be fine. Stitches come out today, so it was long, but not deep.
>>

>
> Not a criticism, but do the knives *have* to be that sharp??



To anyone who cares,

They ALWAYS should be but the other secrets are a rock-solid wood food prep
surface, wiped clean and dry between preps and long fingernails to get a
grip, imho. YMMV.

Andy


  #36 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 1,773
Default Blood on _his_ hands

On Jul 16, 11:54 am, "cybercat" > wrote:
> "maxine in ri" > wrote
>
>
>
> > He'll be fine. Stitches come out today, so it was long, but not deep.

>
> Not a criticism, but do the knives *have* to be that sharp??


Personally, the sharper, the better. I like a knife that treats
frozen meat like butter and tomatoes like they're made of foam.

Tonight I used the mandolin and warned him about it. Don't want a
repeat.

maxine in ri

Reply
Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules

Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Eat soup with your hands? Tom Del Rosso[_5_] General Cooking 86 06-10-2016 03:26 PM
Blood on my hands Melba's Jammin' General Cooking 53 19-07-2007 11:52 PM
How To Stimulate your Body's Natural Insulin and Reduce Blood Glucose Levels. Glucosium's natural ingredients can help control blood sugar, stimulate your body's insulin production, limit nerve damage and much more. posh Diabetic 1 17-01-2006 02:48 AM
Blood Sauce Blood gerald Wine 12 02-02-2004 05:03 PM


All times are GMT +1. The time now is 06:28 PM.

Powered by vBulletin® Copyright ©2000 - 2025, Jelsoft Enterprises Ltd.
Copyright ©2004-2025 FoodBanter.com.
The comments are property of their posters.
 

About Us

"It's about Food and drink"