Posted by chris on Mar 25th, 2009
While making lunch, I handled kitchen shears, a 10-inch serrated knife, a 7-inch chef’s knife and a serrated steak knife. That’s a lot of razor-sharp stainless steel to deal with. Plenty of opportunities to cut myself and draw blood. And I did.
So who was the culprit?
None of the above. I cut my hand with my goddamn fingernail while washing the cutting board. Thanks, I’ll take the award for Lamest Kitchen Injury now.
Previously on Cut & Taste: Extra burnin olive oil