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note to self

tjvtjv Posts: 3,721
it's been a while since I had to do a 'note to self'........

bought a couple new fillet knives, one for home, one for shop. Used one at home two times, cut my thumb two times. First cut, opening the package. Second cut, washing it after second use.  When opening the package, I thought, careful it will be sharp. When I hand washed it, I thought, don't put it in the dishwasher, it's all new and sharp.......note to self......yo knucklehead, fricking new knives are sharp...........lol

maybe a sign from above telling me to cook more..................

t
www.ceramicgrillstore.com ACGP, Inc.

Comments

  • stlcharcoalstlcharcoal Posts: 3,057
    tjv said:

    maybe a sign from above telling me to cook more..................
    Or not to play with knives......

    :lol: hahahahahaha
  • Photo EggPhoto Egg Posts: 7,900
    Cook more...Cut less.
    Have my fair share of cuts as well. Birds Beak paring knife gave me 6-7 stitches at my office. Literally, they stitched me up in the office and put me back to work.lol
    Thank you,
    Darian

    Galveston Texas
  • TN_EggerTN_Egger Posts: 500
    what's more dangerous...a new sharp knife or an old dull knife?

    A BGE chiminea, a small and a 17" BS in Las Cruces, NM

  • lousubcaplousubcap Posts: 16,770
    edited February 5
    @TN_Egger IMO no contest- the old dull knife is more dangerous due to the level of physical effort required to complete a cut. 
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • dmouratidmourati Posts: 363


    Mountain View, CA
  • fishlessmanfishlessman Posts: 22,993
    when i received my leech lake fillet years ago, it came with a band-aide ;)
  • RRPRRP Posts: 22,048
    I hear you, Tom. That's the reason I keep one of these in my kitchen!
     
    L, M, S, &  Mini
    And oh yes...also a 17" BlackStone gas fired griddle! 
    Ron
    Dunlap, IL
    Re- gasketing AMERICA one yard at a time!
  • SciAggieSciAggie Posts: 3,564
    Yep. Don’t cut toward yourself. Bone will stop a pairing knife. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven.
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
  • CashfanCashfan Posts: 353
    I sharpened my Shun today and knicked myself twice with it without knowing it happened until I saw blood. 
  • stlcharcoalstlcharcoal Posts: 3,057
    Cashfan said:
    I sharpened my Shun today and knicked myself twice with it without knowing it happened until I saw blood. 
    How do you like the shun?  Heard nothing but great things, and I have been really impressed with the ones I've demo'd.  Thinking about becoming a dealer for them
  • CashfanCashfan Posts: 353
    I like them a lot, and have a 6 1/2" Nakiri, 8" Chef, and 6" Boning knife, all Classic Series. The Nakiri gets used almost everyday. It gets honed regularly and today was the first time I took it to the stones, a little over a year after it was purchased. It was still sharp, but is wasn't SHARP. I'm kind of obsessed with having to have my knives SHARP... I really just cleaned the edge up a little bit and wow, it is SHARP!!!

    I also have an 8" Wustoff Chefs knife I use for heavy cutting, but the Shun's are much more comfortable for me to handle.
  • stlcharcoalstlcharcoal Posts: 3,057
    Good to hear.  Their rep was telling me how they'll sharpen them for free, you just pay for the shipping to/from.  I wanted to get the Kiritsuta (sp??) for myself  
  • CashfanCashfan Posts: 353
    Good to hear.  Their rep was telling me how they'll sharpen them for free, you just pay for the shipping to/from.  I wanted to get the Kiritsuta (sp??) for myself  
    Their website says they will sharpen for free. If the edge would have been gone I might have sent it in, but it only needed 6-8 strokes per side with 1000 and 5000 grit stones on the edge pro. It was just bad enough the the honing rod could not clean it up.

    The Kiritsuta looks like a really nice knife; might have to pick one up later on.
  • tjvtjv Posts: 3,721
    glad to see I am not so much alone on knife meets finger.......

    I just gotta be sharper than the knife when handling........lol
    www.ceramicgrillstore.com ACGP, Inc.
  • Jupiter JimJupiter Jim Posts: 3,031
    Cutting edge stuff for a sharp guy like yourself! Happy you still have all your digits though.

    I'm only hungry when I'm awake!

    Okeechobee FL. Winter

    West Jefferson NC Summer

  • TN_EggerTN_Egger Posts: 500
    lousubcap said:
    @TN_Egger IMO no contest- the old dull knife is more dangerous due to the level of physical effort required to complete a cut. 
    It was a rhetorical question.  Like I need a valid reason to upgrade my crappy knives.

    A BGE chiminea, a small and a 17" BS in Las Cruces, NM

  • northGAcocknorthGAcock Posts: 10,017
    Time for a knife safety reminder:


    Columbia, South Carolina with a Medium, MiniMax & a 17" Blackstone

    Talk-in' 'bout, hey now! Hey now! I-ko, I-ko, un-day
    Jock-a-mo fee-no ai na-né, jock-a-mo fee na-né

  • Had a 4am trip to the ER last week because my wife thought it would be a good idea to pry protective plastic, off of a small plastic bottle. Buried about an inch into her hand.

    Brand new never used J.A. Henckels steak knife. She got zero sympathy for using my new knives like that.
    Highland, MI

    L BGE and a KJ Jr
  • Nature BoyNature Boy Posts: 8,523
    Nobody with a knife buried an inch into their head deserves any sympathy :)
    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
    Instagram: @DizzyPigBBQ
  • northGAcocknorthGAcock Posts: 10,017
    Had a 4am trip to the ER last week because my wife thought it would be a good idea to pry protective plastic, off of a small plastic bottle. Buried about an inch into her hand.

    Brand new never used J.A. Henckels steak knife. She got zero sympathy for using my new knives like that.
    Ouch....you are having a rough New Year  =)
    Columbia, South Carolina with a Medium, MiniMax & a 17" Blackstone

    Talk-in' 'bout, hey now! Hey now! I-ko, I-ko, un-day
    Jock-a-mo fee-no ai na-né, jock-a-mo fee na-né

  • Nobody with a knife buried an inch into their head deserves any sympathy :)
    I was kidding of course. 
    Highland, MI

    L BGE and a KJ Jr

  • Had a 4am trip to the ER last week because my wife thought it would be a good idea to pry protective plastic, off of a small plastic bottle. Buried about an inch into her hand.

    Brand new never used J.A. Henckels steak knife. She got zero sympathy for using my new knives like that.
    Ouch....you are having a rough New Year  =)
    I am also a Lions fan, so it goes beyond the New Year. 
    Highland, MI

    L BGE and a KJ Jr
  • GATravellerGATraveller Posts: 5,397

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."

                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
  • JRWhiteeJRWhitee Posts: 4,494
    Good to hear.  Their rep was telling me how they'll sharpen them for free, you just pay for the shipping to/from.  I wanted to get the Kiritsuta (sp??) for myself  
    I have the 8" Kiritsuki and the 6" boning knife, I love them both. 
                                                                        
    _________________________________________________

    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
  • saluki2007saluki2007 Posts: 3,785
    Cashfan said:
    I sharpened my Shun today and knicked myself twice with it without knowing it happened until I saw blood. 
    How do you like the shun?  Heard nothing but great things, and I have been really impressed with the ones I've demo'd.  Thinking about becoming a dealer for them
    Oh great, another thing I will have to buy from you.
    Large and Small BGE
    Morton, IL

  • blind99blind99 Posts: 4,207
    you know how to remove the pit from an avocado by slamming a knife into it and twisting it out? I thought I did, too.  Global knife bounced off of the pit and sunk into my thumb, can't remember the last time I screamed in pain like that. 
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
  • GoooDawgsGoooDawgs Posts: 653
    Cashfan said:
    I sharpened my Shun today and knicked myself twice with it without knowing it happened until I saw blood. 
    How do you like the shun?  Heard nothing but great things, and I have been really impressed with the ones I've demo'd.  Thinking about becoming a dealer for them
    @stlcharcoal I got the Shun brisket 12" nice for Christmas. This thing is NICE!  Not sure I would drop $180 on another one if I lost this, but it's fun to glide through the brisket.
    Milton, GA 
    XL BGE & FB300
  • RRPRRP Posts: 22,048
    I was given a Shun 7" Cobalt M.V. steel Hollow Ground Santoku. The model number is DM-0718L. It is a beautiful work of art! BTW though...you know what that L means? Yup..its left handed! Once you know that then you realize the handle has a raised ridge which fits nicely in the fold of your left hand fingers! I understand Shun still makes them for lefties if you need that! 
    L, M, S, &  Mini
    And oh yes...also a 17" BlackStone gas fired griddle! 
    Ron
    Dunlap, IL
    Re- gasketing AMERICA one yard at a time!
  • westernbbqwesternbbq Posts: 2,141
    BUMMER TOM!  I thought I was the only one to do this!
  • dmouratidmourati Posts: 363
    Shun knives fit a sweet spot. They are higher quality than most of the german blades, readily available, and look good. In my experience, you can do better from a value perspective by going with more traditional Japanese manufacturers. That is, you will get higher quality steel, more hand craftsmanship, at similar or lower prices.

    I started with a Shun premier Santoku and have since jumped in at the deep end of Japanese knives. More to come.
    Mountain View, CA
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