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cut myself today

post #1 of 29
Thread Starter 
uhhhhhgh!!!

i made such a rookie mistake and sliced myself on the mandolin trying to slice some japanese eggplant for confit byaldi. arrrrgh, cut myself pretty deep on the back, right hand middle finger right on the knuckle of the 1st digit. bled a lot, stopped the bleeding, put on bandaid and rubber glove and finished the dish. i'll go see urgent care tomorrow, it's not too serious, it's just the cut is really deep, but there's no nerve there...

i felt so stupid!!! could've done a better job with my chef knife! the eggplant was too soft!!! i should've repositioned my hand and it was one cut too many.

well, thank God i'm mostly okay. gonna have to keep it dry for a while. hopefully i'll recover quickly. i have a meal to cook tomorrow, probably will get some help.

i guess this sort of thing will happen sooner or later if i keep cooking. gotta pop the cherry sooner or later... good thing anthony bourdain considers it a glorious thing... make me feel slightly better i guess.

i'm okay.. cook on
post #2 of 29
Ouch!
mandoline cuts hurt. Be glad it wasn't the palm of your hand you cut... takes forever to heal!
Yeah, but finger cuts are the worst, always getting lemon juice in them... band-aids just soak the lemon juice up...
Get stitches and you can't immerse your finger... that sucks. sorry.
Good luck on the healing! :)

BTW, isn't anthony bordain a crappy trade paperback author (sorry, not sure I've heard of him). ;) Oh wait, he's that guy that eats food in that show! nvm
post #3 of 29
My hubs (BF at the time) offered to slice some carrots and decided to use the mandolin (a MS cheapie). About five minutes later I hear a huge barrage of choice words coming from his part of the kitchen. Yep...spent 4 hours and a couple hundred dollars on that mistake. How was I to know he didn't have a clue?
* see my avatar?
post #4 of 29
After whacking a bit of my fingertip off on my mandoline I went out and bought a kevlar glove. It gives me a bit more piece of mind although I doubt it is total protection. After all its cut "resistant" not cut proof.

Rich
post #5 of 29
The glove does help, I have stabbed myself using the Julienne blade on the mandolin though. The tips on the blade went right through the webbing. never a had a problem with the sliceing blade and a glove though. Those things are just dangerous regardless, if you can do it with a knife, do it with a knife.:peace:
"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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post #6 of 29
Thread Starter 
i went to urgent care today. doctor said i would've gotten stiches hadi gone in yesterday, but now just let it heal, about 10 days i should be fine

phew... not too bad
post #7 of 29
Yep, after 6 hours, you don't suture. You let it heal secondary intention.
"J'aime cuisiner avec du vin, j'ai parfois même mettre dans les aliments je suis cuisson. ""Mi piace cucinare con il vino, talvolta ho persino messa nel cibo sto cottura. ""I enjoy cooking with wine, sometimes I even put it in the food I'm cooking." - Julia Child 
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"J'aime cuisiner avec du vin, j'ai parfois même mettre dans les aliments je suis cuisson. ""Mi piace cucinare con il vino, talvolta ho persino messa nel cibo sto cottura. ""I enjoy cooking with wine, sometimes I even put it in the food I'm cooking." - Julia Child 
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post #8 of 29
Has anyone ever seen that video of a chef on a cooking show who says something along the line of "almost every accomplished chef has cut him or herself on a french mandolin, but I have not yet..." (cuts himself, and then start swearing profusely). Be proud of your battle scars! Rawr!
I marinade to the beat of a different drummer.
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I marinade to the beat of a different drummer.
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post #9 of 29
I can imagine the pain. Ouch.. Take care nextime..
post #10 of 29
And where was the guard?
"Nothing quite like the feeling of something newl"
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"Nothing quite like the feeling of something newl"
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post #11 of 29
Apparently not between the hand and eggplant. I love my slicer, but I always, always use the guard. I've never thought of my digits as particularly tasty. ;)
"J'aime cuisiner avec du vin, j'ai parfois même mettre dans les aliments je suis cuisson. ""Mi piace cucinare con il vino, talvolta ho persino messa nel cibo sto cottura. ""I enjoy cooking with wine, sometimes I even put it in the food I'm cooking." - Julia Child 
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"J'aime cuisiner avec du vin, j'ai parfois même mettre dans les aliments je suis cuisson. ""Mi piace cucinare con il vino, talvolta ho persino messa nel cibo sto cottura. ""I enjoy cooking with wine, sometimes I even put it in the food I'm cooking." - Julia Child 
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post #12 of 29
I never use a guard, but I'm cautious to the point of paranoia. I find the guard too flimsy and unstable to bother with. Never had any major cuts with a mandolin so far.
post #13 of 29
Thread Starter 
lost the guard long time ago.

honestly for eggplant i think i could've done a better job just wtih my chef knife. maybe i'll check out one of those kevlar gloves next time.

the dish turned out great, everyone liked it
post #14 of 29
This is the one I have.
LL
"J'aime cuisiner avec du vin, j'ai parfois même mettre dans les aliments je suis cuisson. ""Mi piace cucinare con il vino, talvolta ho persino messa nel cibo sto cottura. ""I enjoy cooking with wine, sometimes I even put it in the food I'm cooking." - Julia Child 
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"J'aime cuisiner avec du vin, j'ai parfois même mettre dans les aliments je suis cuisson. ""Mi piace cucinare con il vino, talvolta ho persino messa nel cibo sto cottura. ""I enjoy cooking with wine, sometimes I even put it in the food I'm cooking." - Julia Child 
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post #15 of 29
When I was in culinary school I had an instructor that said "if you didn't need stitches you didn't 'cut' yourself...you 'scratched' yourself". Unfortunatly, I have "cut" myself three times. It sounds like you did too you just let nature "stitch" it for you. Hope all is well.
post #16 of 29
Oh that sucks. I usually cut myself at the tail end of a big gig. I've done all kinds of fancy knife work - and then cut myself while slicing baguettes.
Food is sex for the stomach.
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Food is sex for the stomach.
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post #17 of 29
I cut myself on equipment far more often than with a knife.
Hotel pan nicks, cold table lid dings, etc.
Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
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Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
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post #18 of 29
I love this quote from Chef Jason S! We have a joking phrase in our kitchen, "6 stitches to go home early." I have also had a mandolin encounter, with the julienne blade attached. I received about 10 small slashes on the heel of my hand. And I still do not use the guard! But I have learned to be more careful.
Six stitches to go home early and you can't die until your shift is over.
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Six stitches to go home early and you can't die until your shift is over.
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post #19 of 29
You guys are hard core! Reminds me of Monty Python and the Holy Grail: "It's only a flesh wound!"
Food is sex for the stomach.
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Food is sex for the stomach.
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post #20 of 29
I don't cut myself often, but I do tend to burn the crap out of myself.
"J'aime cuisiner avec du vin, j'ai parfois même mettre dans les aliments je suis cuisson. ""Mi piace cucinare con il vino, talvolta ho persino messa nel cibo sto cottura. ""I enjoy cooking with wine, sometimes I even put it in the food I'm cooking." - Julia Child 
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"J'aime cuisiner avec du vin, j'ai parfois même mettre dans les aliments je suis cuisson. ""Mi piace cucinare con il vino, talvolta ho persino messa nel cibo sto cottura. ""I enjoy cooking with wine, sometimes I even put it in the food I'm cooking." - Julia Child 
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post #21 of 29
The biggest suture job I ever had to do was 76 sutures, both cutaneous and subcutaneous. We had a lad on the ship who decided it was a good idea to cut rags by putting one end in his mouth, while holding the other end with his hand, and cutting down through the rag with a knife. He cut himself right down to the biceps. And yes, he got to go home early. Well, he got to go to his rack early since we were underway.
"J'aime cuisiner avec du vin, j'ai parfois même mettre dans les aliments je suis cuisson. ""Mi piace cucinare con il vino, talvolta ho persino messa nel cibo sto cottura. ""I enjoy cooking with wine, sometimes I even put it in the food I'm cooking." - Julia Child 
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"J'aime cuisiner avec du vin, j'ai parfois même mettre dans les aliments je suis cuisson. ""Mi piace cucinare con il vino, talvolta ho persino messa nel cibo sto cottura. ""I enjoy cooking with wine, sometimes I even put it in the food I'm cooking." - Julia Child 
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post #22 of 29
Thread Starter 
i needed stiches, but didn't end up getting them because i went to urgent care too late (the next day). so i guess i really did cut myself :smoking:

mandolins are far far more dangerous than a chef's knife!
post #23 of 29
The thing I don't like about "Urgent" "Care" is they act like it isn't and they don't.
Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
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Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
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post #24 of 29

You know you've cut yourself every way you can when...

The last time I cut myself at work was on a piece of bread. Yes. Bread. And not while cutting bread or with a knife in the area or anything like that. (This is where you get that great visual of somebody getting sliced open with a piece of white bread).
What happened was I was taking out some boules of oatmeal- rosemary bread from the oven. The crust was rock hard and had a small piece of dried rosemary that had popped up through the crust and as I was putting my breads on the cooling rack caught my knuckle and sliced it right open.
What a relief! To find out after all these years that I'm not crazy. I'm just culinarily divergent...
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What a relief! To find out after all these years that I'm not crazy. I'm just culinarily divergent...
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post #25 of 29
Thread Starter 
umm i find them to be more helpful than ER...

ER you wait wait wait and they charge you through the nose
post #26 of 29
I've waited 4-6 hours to be seen at Urgent Care.
I pointed out that this hardly seemed urgent, they didn't seem to care.

Costwise, yeah, probably better......once you get in.
Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
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Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
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post #27 of 29
i caught one of my fingers in a mandolin once the end of my little finger got caught in front of the guard, never again am always cautious when using my mandolin now.
we're as good as our last meal.
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we're as good as our last meal.
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post #28 of 29
You do know that if you hold whatever your slicing in a tea towel, it works just as well. You might get a few strands in the food if your not careful, but its better than giving people a taste of yourself.
"Nothing quite like the feeling of something newl"
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"Nothing quite like the feeling of something newl"
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post #29 of 29
Tea towels work a treat, especially for carving hams, roasts etc where you can grab hold of the end of a bone.
Umm no, you don't carve it with the tea towel 
I burn and scald myself more than cut - oven burns are my marks of pride.  My arms look like a zebra at times.  Trouble is, I need to wear glasses, this can muck you up with judging distances.
Edited by DC Sunshine - 2/20/10 at 1:33pm
 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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