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Posts by dcarch

I am sure you all know this, if you cut your finger(s).   Stand up and raise your hand to as far above your head as possible. This will stop, or minimize bleeding.     dcarch
Another way to really practice speed cutting with no danger is to get a trash knife, completely grind off the edge, and use that to practice the cutting motion as fast as you want. dcarch
 Looks scary doesn't it? and he is not even looking at what he is doing. Look closely and you can see that his fingers show no signs of previous wounds. I think the key is that you don't really need a very sharp knife to do what he does. dcarch
Busy? Hungry? Use a food processor. In a typical meal on the average, recipes requiring lots of cutting still can be done without rushing. No one needs 10 minutes to cut an onion. two minutes may be. Why try to save 30 seconds and risk serious injuries? Learn the best way to bone a chicken (Jacques Pepin), not the fastest way to bone a chicken (Martin Yan) dcarch
Unless you are working for a restaurant, there is no need whatsoever to aim for cutting fast with a knife.   Learn the best way to cut food, not the fastest way. Unless you are a showoff.        dcarch
A husband came home from work and found blood all over the floor and carpet. Strange foot prints. Wife and kid were missing. Front door was open, and wife's car was still on the driveway.    Panic! Called 911 to report possible kidnapping.   Long story short.   Husband is a knife nut, and every knife in the kitchen is "scary sharp". Wife was not careful making lunch, knife slipped and cut four fingers to the bone. Two neighbors helped the wife to emergency.   At...
 This topic will remain in the realm of opinions. It is not possible to scientifically proof one way or the other. You can't test this on human beings. I have not found a not-so-sharp knife (not talking about a completely dull blade) requires that much more pressure for cutting. I can argue that more pressure secures the food more and causes less slippage. My observations have been that most cutting accidents are caused by carelessness and lack of proper cutting skills. My...
Fold a towel over the spine.   dcarch
 I have heard that theory many times also. I am not sure in fact you have to use that much more force with a not-as -sharp knife to cut. The way you hold the food (correctly) when you chop/slice, the blade really cannot cut into your fingers, dull knife or sharp knife. Carelessness and improper knife skills, IMHO are the main causes for accidents with a knife. I am not sure for non-organ cuts, clean cuts or jagged cut will make that much difference in healing time. I think...
Must hurt like h e l l, three times, the cut, the stitches, and the removal of the stitches!   I never understood the common saying that a dull knife is more dangerous.   People with no knife skills have dull knives, so they cut themselves more often.   dcarch 
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