Discovers it after she cuts through her fingernail.

Damn. Had to finish fixing lunch with a paper towel around my finger. But ya
gotta love a good sharp chef's knife.

Cindi

ObFood: Wednesday is jellying day, strawberry jam anyone? Oh and Strawberry
rhubarb pie for supper to go with spiral sliced ham, homemade mac and cheese
and fresh green beans. I gotta reward my Mama for helping me do my first
jelly day somehow, so it's dinner. YUMMY

Cindi - HappyMamatoThree wrote:
> Discovers it after she cuts through her fingernail.
>
> Damn. Had to finish fixing lunch with a paper towel around my finger. But ya
> gotta love a good sharp chef's knife.

Better to be cut with a sharp shiny blade than with the alternative.


> ObFood: Wednesday is jellying day, strawberry jam anyone? Oh and Strawberry
> rhubarb pie for supper to go with spiral sliced ham, homemade mac and cheese
> and fresh green beans. I gotta reward my Mama for helping me do my first
> jelly day somehow, so it's dinner. YUMMY

Where are your strawberries from? Mine are still just green nubbins,
just starting to fill out.

"Pennyaline" > wrote in message
...
> Cindi - HappyMamatoThree wrote:
>> Discovers it after she cuts through her fingernail.
>>
>> Damn. Had to finish fixing lunch with a paper towel around my finger. But
>> ya gotta love a good sharp chef's knife.
>
> Better to be cut with a sharp shiny blade than with the alternative.
>
>
>> ObFood: Wednesday is jellying day, strawberry jam anyone? Oh and
>> Strawberry rhubarb pie for supper to go with spiral sliced ham, homemade
>> mac and cheese and fresh green beans. I gotta reward my Mama for helping
>> me do my first jelly day somehow, so it's dinner. YUMMY
>
> Where are your strawberries from? Mine are still just green nubbins, just
> starting to fill out.

We live in California, they have been in for a couple of weeks. Very sweet
and ripe.

Cindi

Obviously he does not sharpen them often enough. If you keep the correctly
honed all the time the wife would know how to use it correctly. Most people
that cut themselves do so because of a knife that is NOT SHARP ENOUGH. They
have to "force" the cutting, and that causes them to slip.

On May 14, 4:58 pm, "Cindi - HappyMamatoThree"
> wrote:
> Discovers it after she cuts through her fingernail.
>
> Damn. Had to finish fixing lunch with a paper towel around my finger. But ya
> gotta love a good sharp chef's knife.
>
> Cindi
>
> ObFood: Wednesday is jellying day, strawberry jam anyone? Oh and Strawberry
> rhubarb pie for supper to go with spiral sliced ham, homemade mac and cheese
> and fresh green beans. I gotta reward my Mama for helping me do my first
> jelly day somehow, so it's dinner. YUMMY

I've done that to D before. Back when our kid was in grade school
(she's a college graduate now), I sharpened the knives one day and
didn't tell D I'd done so. I was outside at the grill when it
happened. I still remember the sound she made when she cut deep into
the meat below her thumb. We had to visit the emergency room that
evening before dinner. I felt really bad.

modom

In article .com>,
wrote:

> On May 14, 4:58 pm, "Cindi - HappyMamatoThree"
> > wrote:
> > Discovers it after she cuts through her fingernail.
> >
> > Damn. Had to finish fixing lunch with a paper towel around my finger. But ya
> > gotta love a good sharp chef's knife.
> >
> > Cindi
> >
> > ObFood: Wednesday is jellying day, strawberry jam anyone? Oh and Strawberry
> > rhubarb pie for supper to go with spiral sliced ham, homemade mac and cheese
> > and fresh green beans. I gotta reward my Mama for helping me do my first
> > jelly day somehow, so it's dinner. YUMMY
>
> I've done that to D before. Back when our kid was in grade school
> (she's a college graduate now), I sharpened the knives one day and
> didn't tell D I'd done so. I was outside at the grill when it
> happened. I still remember the sound she made when she cut deep into
> the meat below her thumb. We had to visit the emergency room that
> evening before dinner. I felt really bad.
>
> modom

We try really hard to just keep knives sharp all of the time, but I feel
for ya anyhoo! :-(

I love my Kiwi Chinese Chef's knife. Holds a razor edge with just the
occasional bit of honing. I use it for nearly anything I do now, (Yes
Steve, including boning) and just use the steel for a few swipes prior
to use if it seems a bit dull.

And yes, I have cut myself with it rather badly a few times when I got
careless. ;-)

Here was the last time, and this was about 1 hour later when I went to
change the wet band aid. I was boning a turkey. Not a bad cut but it did
nearly shave the skin off the top of my thumb knuckle! Left an
interesting scar.

http://i18.tinypic.com/2rzcf44.jpg

I've cut my left hand 4 times now in the last 3 years so am seriously
considering getting one of these:

http://www.everten.com.au/prod771.htm

That was just a quick google. Might be able to find a similar product
for less!

And just think of the grip that that could give you holding slippery
meat. (Hush Sheldon!)
--
Peace, Om

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"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson