After a rather traumatic evening of blood, bandages and a trip to the walk-in clinic, I have decided to forgo my usual Fun with Frosting Friday post and talk about knife safety. Even if you know better, it’s good to have a refresher/reminder every once & a while on the proper way to hold veggies/fruit while you are chopping them! Here’s to your fingers… and keeping all ten of them!
(P.S. I’ll be fine, just a little embarrassed & bandaged due to some slippery carrots…)
1. Look at what you are doing- don’t look elsewhere while you’re chopping…being careless can mean less fingers!
2. Don’t forget to wash your veggies, first, then dry the veggies off & the cutting board, too- slippery cutting boards mean slippery veggies!
3. Use the proper equipment- use a chef’s knife or a paring knife & make sure it’s not rusty or dull.
4. Hold the veggie with the tips of your fingers, like this:
5. Chopping vegetables like a pro is not only safer, but more efficient! Cut down with the knife at set intervals.
6. Avoid cutting too fast- haste makes waste!
7. Make sure your Tetanus shot is up-to-date. This may seem like an odd point, but if you’re working with metal, it’s better to be safe than sorry!
Here is a good video series, if you are interested in learning more:
Video Series: How to cut vegetables
However, if you do end up cutting yourself, here are some fun finger puppets you can make or buy to cover up the ugly bandage!