['97ventureowner]

Originally Posted by replicant_008

Well I got the stitches out the other day so thought I'd share some pics of the aftermath of what a very sharp chef's knife does to your average finger...

After high school back in the early '80s I went to college and got my first degree in Food Service Management,( ended up deciding that wasn't what I wanted to do the rest of my life.) One thing I remember the professor telling us over and over again was to make sure our chef's knives were sharp at all times as a dull one causes more injury and you are apt to have a greater chance of an accident with a dull knife vs. a sharp one. I'm not sure if he is still alive, but if he was and had an email address, I'd send him those pictures and tell him it doesn't matter whether the knife is dull or sharp, it still does great damage.