-L. said:I am wondering how common injuries to the hand/fingers are, to those
whom are "everyday" cooks? I got my first nasty slice today - nothing
to stitch - just took a fairly deep layer off my left pinky. Never
injured myself to the point of needing sutures while cooking, but did
twice while I was a potter (shattered stoneware).I have a friend who is a professional chef and he has a systemic Staph
infection from hand injuries which won't clear up. Anyone have home
remedies he might want to try? I think he's about at his wit's end.
I gave myself a nasty cut last summer while cutting into an avocado. I held
it in my left hand and chopped into it. Bad move. I was pretty shocked when
I saw the blade of the knife almost half way though my finger. I should
have gone to get it stitched immediately, but the wine was open and the leg
of lamb was just ready to come off the BBQ. I bound it up tightly and
wiped up a lot of blood. It was everywhere, the sink, the counter, the
stove, the cupboards the floor. But the bleeding seemed to be under
control.
The next morning I changed the dressing and it started gushing again so I
headed to the ER for some stitches. I stopped on the way and visited my
mother and had lunch with her. It was after 1 pm by the time I got to the
hospital. I was chided for not coming in right away. They cleaned it up
and wrapped some special dressings around it, but it was too late to stitch
it. It actually healed pretty well, and by the scar that runs half way
around my finger it must have been right to the bone.
I have a knew rule..... not cutting avocados after two Manhattans.