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An odd cut

post #1 of 7
Thread Starter 
 Okay.  I've cut, burned, and nearly deep fried myself several times in my career, it's just part of the job, but yesterday I was helping a friend out with a catering because her prep guy skipped out on her and she needed someone who could break down shellfish by the case without needing a babysitter.

Anyway, I call to the dishwasher for an oyster knife(the handle came off of mine) and he's nowhere to be found.  Later I found out he was having a smoke, no big deal, the man needs a break from time to time.  I look in the sink and there's an oyster knife.  I reach in to wash it so I can get on with things and found out, the hard way, that someone on my friend's staff doesn't know rule number one of a dish washing station, never put anything sharp under soapy water.

I am now the proud owner of a mandoline gash in the middle of my fingernail.  Never had anything cut me there.  Just thought I'd share.  Moral of the story, never violate rule number one of the dish table.

The catering went on without a hitch, in case you were wondering.
Dammi un coltello affilato e vi mostrerò l'arte più belle del mondo.
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Dammi un coltello affilato e vi mostrerò l'arte più belle del mondo.
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post #2 of 7
Take a picture. Right now all I can visualize is your fingernail julienned but still attached.
"Passion is in all great searches and is necessary to all creative endeavors." - W. Eugene Smith
 
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"Passion is in all great searches and is necessary to all creative endeavors." - W. Eugene Smith
 
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post #3 of 7
I've had something like that, wouldn't stop bleeding all during service. Come to think of it, I was working in Charlotte when I did it. Maybe it's a local tradition.
Anulos qui animum ostendunt omnes gestemus!
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Anulos qui animum ostendunt omnes gestemus!
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post #4 of 7
Thread Starter 
Quote:
Originally Posted by Kristopher View Post

Take a picture. Right now all I can visualize is your fingernail julienned but still attached.
Nobody wants to see that.  I promise.  You're close but it's more of a chiffonade.



Quote:
Originally Posted by Greg View Post

I've had something like that, wouldn't stop bleeding all during service. Come to think of it, I was working in Charlotte when I did it. Maybe it's a local tradition.

It may well be an emerging tradition.  I hope it doesn't stick.  

I got it to stop bleeding with paper towels and a roll of sport's tape that I keep in my roll for just such an occasion.  Tape it tight enough that you loose all feeling and check on it in about 20 minutes.
Dammi un coltello affilato e vi mostrerò l'arte più belle del mondo.
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Dammi un coltello affilato e vi mostrerò l'arte più belle del mondo.
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post #5 of 7
ouch, mandolin cuts are nasty ... i guess you won't be playing the mandolin for a while
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 #6 of 7
Thread Starter 
Quote:
Originally Posted by Coulis-o View Post

ouch, mandolin cuts are nasty ... i guess you won't be playing the mandolin for a while

 

But how will I ever cut my own potato chips?
Dammi un coltello affilato e vi mostrerò l'arte più belle del mondo.
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Dammi un coltello affilato e vi mostrerò l'arte più belle del mondo.
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post #7 of 7
ooO yo  hahah

hi it's my 1st time here and thats 1st topic i read ...mmm good start ...   :)   you know wat ..
i am having this problem almost every day there are a number o fdishwashers make me feel like I am in one of thrillers and mysteries games, and do not know what will happen next  and i keep talking about da right and wrong...  but this is da kitchen yo  ... enjoy   :)
The taste of Brazil
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The taste of Brazil
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