They Slice, They Dice, They Cut Real Deep!
Last fall I finally broke down and replaced the cheap knife set VH and I bought shortly after we were married. In all honesty, I probably wouldn’t have bothered for another few months but I found a great deal on a Ginsu knife set
Yeah, I know: Ginsu knives??? Didn’t they used to run a commercial showing a chef tossing a watermelon into the air then slicing it cleanly in two? Weren’t they proud of the fact their knives could cut an aluminum can in half yet still remain sharp enough to make paper-thin tomato slices?
Yeah, those are the ones. They’re every bit as impressive as the commercials depict, too. After 9 years of using crappy ones, I’d forgotten what good, sharp knives were like. I’ve been pampering my set ever since, too: we wash them by hand and dry them immediately, and I sharpen my Santoro-style knife before each use. That sucker’s so sharp it can cut through paper.
As I discovered tonight, it can also cut through fingers. Well, not entirely through a finger, but that’s probably because my fingernail slowed it down.
So. One quick trip to the hospital and four stitches later I’ve decided we won’t be having chicken enchiladas for dinner after all, mostly because I can’t find the other half of my fingernail. But, hey, at least it’s a clean cut, right?
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Ow ow ow ow ow!
At least you just got stitches. My dad lost the tip of his finger to a router last fall.
I’d be afraid of what would happen to one of us if we got truly sharp knives.
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Well, truly sharp knives do create a great incentive for family members to leave you alone while cooking…
My aunt was helping my grandpa with some wood working when she was a child. He was using a power saw. She lost her pinky.
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I’d lose the husband after that. ;P
A couple of years ago, I did that to the end of my left thumb. If anybody asks, I got the injury fighting off ninjas in the kitchen….that’s my story and I’m stickin’ to it.
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Wish I had a better story to explain it. It really freaking hurts.
I LOVE ginsu knives. I’ve spent…well… I’ve spent far too much money on some of the “best” knives there are (it’s as close as I can reasonably get as an adult to having a sword collection) and the first one I reach for every time is my ginsu bread knife.
The damn thing’s a light sabre.
I definitely love my set. I can’t believe it took me so many years to get around to buying new knives, much less what a deal I got.
That Santoru knife is amazing — I hardly use anything else these days.
OUCH! Hope it heals quickly… and that you were blessed with pain meds.
I don’t want sharp knives; the Lord only knows what I’d slice off…
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Thanks, Pam. The pain meds were grand while they lasted.
I have a knife (probably Santoru) that I always call my Sudoku knife. (it’s hereditary, Mom asked for Jonathan Livingston Seagull in the store once as that book about Percy Penguin - and she never could get Starsky and Hutch right always Husky and Starch…)
I actually have two, one paring knife sized and on larger. I always sharpen, sharpen, sharpen…
A sharp knife is an indispensable tool in the kitchen. Along with my Mandoline. Love that thing.
Oh, I need a nice firm tomato so that I can slice some really thin slices to put on top of cream cheese on a bialy… almost like lox when you can get a really thin slice of tomato…
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Oh, I love my mandoline, too! My in-laws gave me one for Christmas. They had a hard time finding it in Texas — everyone thought they were asking for a musical instrument until someone told them to look for a Japanese slicer. That thing is indispensable for making scalloped potatoes, sweet potato chips and beef carpaccio. (Yeah, I live daringly.)
I love my bagels with cream cheese and tomato, too. That salmon-flavored cream cheese from Philly really makes it taste like bagel with lox (which is hard to get around here). I put thinly-sliced red onion and sometimes rinsed capers on mine as well.
Hmmm… now I know what I’m having for breakfast tomorrow.
OUCH!! I’ve done that, although never so bad I needed stitches. Holy cow!
No, Lynne. Hole-y finger.
I’m sorry. I’m glad they were able to sew you back together.
I can’t live without sharp knives. We were given a Kitchen Chef or some nice brand electric knife sharpener that’s a must have when you have nice knives. I’m like Mad William Flint — I’ll spend all I’ve got on the best knives I can afford.
“They” say that it’s easier to cut yourself with a dull knife than a sharp one (since you have to push so much harder with a dull one). When you get used to these, maybe you’ll be using a lighter touch.
Having said that, I’ll cut off three fingers tomorrow night.
Hold off on the martinis until all the slicing and dicing is done!
Considering that I keep that knife sharp enough to effortlessly cut through paper, I’m guessing it was more dangerous than a dull knife.
And to top matters off, I was perfectly sober while slicing!
Some years ago, I got an automatic slicer for potatoes, onions and such things. First time I used it, it sliced a finger. I thought it not a particular problem, until the thing was still bleeding the next morning. The tip of my little right finger has mostly grown back, but it hurt like the dickens for weeks.
I admire you for eating carpaccio. Actually, I find that raw beef doesn’t taste very much. On the other hand, when I was in Brazil (many, many years ago), I would eat raw lamb and raw beef, and I enjoyed the spices.
Why not eat carpaccio? I drink. I smoke. I’m out of shape. Seems like a little beef is the least of my health worries.
Raw lamb? Never tried it, but I probably would. There aren’t too many foods that I’d refuse to try. Monkey brains is one of them, though.
Ninjas, I tell you.
If you keep repeating it, they’ll eventually stop asking question. I hope.
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So far telling people that “the voices told me to do it” has made them stop asking questions, too.