Phil is right: blunt knives are far more dangerous than sharp.
And blunt wits are also more dangerous than sharp. By that I mean: one has to keep focussed and pay attention. Sure, we've all seen our bosses zip through an onion seemingly without looking. But they are feeling what they're doing, and are aware of what's happening.
Along the same lines, don't ever believe it when someone brags that s/he can come into work hungover/drunk/stoned and do as good a job -- or better -- than with a clear head. If that's true, I certainly wouldn't want that person working for me!
In 6 or so years in professional kitchens, I only had 2 injuries that I would consider serious, that is, for which I really had to go to the ER. Both happened because I thought I knew better than my equipment. As your colleague pointed out, you have to respect the power of your equipment. |