I've cut myself a number of times, but definitely the funniest one was when I was attempting to open the packaging for my chef knife. Big family dinner, excited to use it for the first time, jammed my thumb straight into the edge while prying it out of the plastic clamshell bullshit.
Of all the kitchen injuries I've gotten slicing myself isn't one of them. Burned the absolute dick out of my hands, never cut them though knock on wood obviously
shouldn't have been holding a dick in the first place tbh
I should probably get my knives sharpened. I don’t know that I’ve done a great job taking care of them beyond cleaning and sometimes remembering a honing steel.
I bought a set that was a chef, paring, and nakiri knife from Made In last Christmas and I just use the first two for everything… I probably should give the nakiri more use but my brain feels like it can’t parse when I should use it. I guess vegetables?
I'm not sure what Made In is exactly, but I believe you are not supposed to use a honing steel on japanese steel knives, if that's what your nakiri happens to be
I don't really like using my nakiri either, it blocks too much of the view so I can't easily gauge how thick I am cutting my veggies.
I've cut myself a number of times, but definitely the funniest one was when I was attempting to open the packaging for my chef knife. Big family dinner, excited to use it for the first time, jammed my thumb straight into the edge while prying it out of the plastic clamshell bullshit.
Reminds me of when I was a kid trying to open a muppet plush and I gave myself a bloody nose by ripping the bag right into my nose. Like full on pulled the bag towards my nose and damn near broke it.
Fozbear worth it
I would like some money because these are artisanal nuggets of wisdom philistine.
Of all the kitchen injuries I've gotten slicing myself isn't one of them. Burned the absolute dick out of my hands, never cut them though knock on wood obviously
shouldn't have been holding a dick in the first place tbh
Look when you're starting at a really sexy onion, I mean just a fine piece of red onion all glistening at you, well you do what god intended.
Cut it in half
Core out a, let’s say large diameter, hole from the inner rings and then
I've sliced a chunk of flesh off my thumb with a mandoline, but I think that's just part of the ritual of owning one
It demands a blood sacrifice
I've also got a heavy duty Japanese knife for chopping big things, but the knife I use most often is a serrated one with a five inch blade that the previous owners of my house left behind when they moved
The blade is really thin, so it works great for fine chopping
Of all the kitchen injuries I've gotten slicing myself isn't one of them. Burned the absolute dick out of my hands, never cut them though knock on wood obviously
shouldn't have been holding a dick in the first place tbh
People in glass houses shouldn't throw stones MP.
i can assure you i have a doctorate in When and How Long to Grab Dat D
I've cut myself a number of times, but definitely the funniest one was when I was attempting to open the packaging for my chef knife. Big family dinner, excited to use it for the first time, jammed my thumb straight into the edge while prying it out of the plastic clamshell bullshit.
I have cut myself more with clamshell packaging than any kind of actual blade
I've cut myself a number of times, but definitely the funniest one was when I was attempting to open the packaging for my chef knife. Big family dinner, excited to use it for the first time, jammed my thumb straight into the edge while prying it out of the plastic clamshell bullshit.
I have cut myself more with clamshell packaging than any kind of actual blade
oh god yes. Like the old pa joke about people kept getting their things still rings true
I would like some money because these are artisanal nuggets of wisdom philistine.
this, and pretty much anything else knife-related. Unless you're actually in a restaurant kitchen, there's no need to go fast with a knife. Go at the pace you're comfortable with; as you get more comfortable, you'll get faster.
And practice the claw grip on the thing you're chopping.
<-- Someone whose entire work history is food service & childcare (with one exception):
Even in a restaurant, you really don't need much speed on knife skills as long as you can make it up elsewhere -- especially if you're just on prep that day. It helps, god yes, but hustle and grit will take you far.
Signed, someone with poor knife skills paid
more than once to work as a line cook.
Pro-tip I learned. The reason you cry when cutting onions is because the vapors released attract to liquids, which your eyes have. If you have douse a paper towel or just a kitchen towel with water and set it on your cutting board (or whatever) near the onion then that can substantially lessen the amount an onion will affect you.
A trick passed from my El Pasoan friend's grandmother that cooked a lot of onions in her life.
Pro-tip I learned. The reason you cry when cutting onions is because the vapors released attract to liquids, which your eyes have. If you have douse a paper towel or just a kitchen towel with water and set it on your cutting board (or whatever) near the onion then that can substantially lessen the amount an onion will affect you.
A trick passed from my El Pasoan friend's grandmother that cooked a lot of onions in her life.
also heat up your knife don't make me repeat myself
Like 10 years ago we got my dad a set of Cutco knives for Christmas (yes, I know now, I didn't know that they were a scam/MLM/whatever then)
He cut himself on one as he took it out of the cardboard sheath, like literally 0.5 seconds after taking it out of the box, it was incredible
i am legit scared of using onions because they're so poisonous for cats
My partner is vegetarian so we cook a lot of yellow/white/green onion and avocado and a shit ton of garlic, so it's a constant case where I'm cutting vegetables and then yell at the dog to not vacuum up right now please thank you
+3
Tynnanseldom correct, never unsureRegistered Userregular
i am legit scared of using onions because they're so poisonous for cats
I've had cats and also cooked with alliums for years and years and never had any problems. If you're concerned, make sure to clean up as you cook, toss your scraps promptly, and not let them up onto the counter until after you're done cleaning it.
Like 10 years ago we got my dad a set of Cutco knives for Christmas (yes, I know now, I didn't know that they were a scam/MLM/whatever then)
He cut himself on one as he took it out of the cardboard sheath, like literally 0.5 seconds after taking it out of the box, it was incredible
I think the Cutco knives are actually a pretty good product. It's just a shitty place to "work".
i am legit scared of using onions because they're so poisonous for cats
My partner is vegetarian so we cook a lot of yellow/white/green onion and avocado and a shit ton of garlic, so it's a constant case where I'm cutting vegetables and then yell at the dog to not vacuum up right now please thank you
Half shitzu half yorkie half vacuum cleaner
+15
minor incidentexpert in a dying fieldnjRegistered Userregular
i am legit scared of using onions because they're so poisonous for cats
My partner is vegetarian so we cook a lot of yellow/white/green onion and avocado and a shit ton of garlic, so it's a constant case where I'm cutting vegetables and then yell at the dog to not vacuum up right now please thank you
Gotta make sure you put the wet vac into sleep mode
She said, "You're pretty good with words, but words won't save your life."
And they didn't.
So he died.
Posts
People in glass houses shouldn't throw stones MP.
He was trying to take the safety cap off, and cut so deep he lost feeling in his thumb for a couple of years
I'm not sure what Made In is exactly, but I believe you are not supposed to use a honing steel on japanese steel knives, if that's what your nakiri happens to be
I don't really like using my nakiri either, it blocks too much of the view so I can't easily gauge how thick I am cutting my veggies.
It does look like a nice knife tho
Reminds me of when I was a kid trying to open a muppet plush and I gave myself a bloody nose by ripping the bag right into my nose. Like full on pulled the bag towards my nose and damn near broke it.
Fozbear worth it
pleasepaypreacher.net
Cut it in half
Core out a, let’s say large diameter, hole from the inner rings and then
It demands a blood sacrifice
I've also got a heavy duty Japanese knife for chopping big things, but the knife I use most often is a serrated one with a five inch blade that the previous owners of my house left behind when they moved
The blade is really thin, so it works great for fine chopping
i can assure you i have a doctorate in When and How Long to Grab Dat D
(He is also a boy otter.)
I don't cry when cutting onions
The trick is to not get attached
I have cut myself more with clamshell packaging than any kind of actual blade
also heat up your knife
oh god yes. Like the old pa joke about people kept getting their things still rings true
pleasepaypreacher.net
Even in a restaurant, you really don't need much speed on knife skills as long as you can make it up elsewhere -- especially if you're just on prep that day. It helps, god yes, but hustle and grit will take you far.
Signed, someone with poor knife skills paid
more than once to work as a line cook.
A trick passed from my El Pasoan friend's grandmother that cooked a lot of onions in her life.
also heat up your knife don't make me repeat myself
haha
He cut himself on one as he took it out of the cardboard sheath, like literally 0.5 seconds after taking it out of the box, it was incredible
Onions are so fucking good
My partner is vegetarian so we cook a lot of yellow/white/green onion and avocado and a shit ton of garlic, so it's a constant case where I'm cutting vegetables and then yell at the dog to not vacuum up right now please thank you
I've had cats and also cooked with alliums for years and years and never had any problems. If you're concerned, make sure to clean up as you cook, toss your scraps promptly, and not let them up onto the counter until after you're done cleaning it.
I think the Cutco knives are actually a pretty good product. It's just a shitty place to "work".
Get off there.
YOUR PAWS GO IN POOP SAND GET OFF THERE.
Half shitzu half yorkie half vacuum cleaner
Gotta make sure you put the wet vac into sleep mode
And they didn't.
So he died.
But they're great raw, too.
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I've eaten Cajun food, in the US, it was really good