Oh god. Sorry to hear. Maybe stop using it for awhile. Serrated knife cuts can be worse than regular sharp knife cuts – especially for larger cuts. So be careful.
Never!
It’s not too bad ( but maybe too graphic!). I’ll be careful.
Note to self;
Wow. My mom and grandmother would always cut towards the thumb when they were peeling with a paring knife. Neither AFAIK had a serrated paring knife. Cutting towards my thumb always makes me nervous; probably because I use peelers.
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I sure can’t critique you, if I got a dime for every cut, I’d be retired.
Maybe not. Judging by your photo, it looks like you were using a drawing motion rather then a pressing one. Am I right?
I don’t know what that means. I’ll have to think about it. I know I wasn’t cutting on a cutting board. I don’t think about cutting usually, and I rarely cut myself. I am left handed though, and some times it takes me awhile to realize that makes a difference. Or maybe the tines are just sharper than the smooth edge of my paring knife.
BTW, yet another knife arrived!
ETAWait! I think i know what you mean. I think it was a pushing motion, or it was intended to be. Those do look like slicing wounds! I thought I’d pushed the knife toward my finger with the piece of tomato I was cutting in between, and the tines puncutered the skin. Or at least that was what happened the first time. The scars are now in various stages of healing!
Ahhhh! Stop before you reach your thumb!
I might need to start a new thread.
Nobody owns the subject better than you. I’m a terrible thumb cutter. I’d show you the last one, that left in literally in stitches, but it would be in poor taste. 3rd- 5th graders, however, love the photo, after prior content warning.
Saw this video (pull through sharpener) the first time
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I meant, when you cut yourself, did you push your thumb down perpendicular onto the cutting edge, or did you draw your knife’s edge across your thumb (or draw your thumb parallel to the edge)?
A classic thing for cutting toward the pad of your thumb is snipping haricots vert–simply push. Here’s the important part: as soon as the blade cuts into the food, back off on the pressure to complete the cut. You’ll get the hang of it quickly.
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Thank you! I made note of that after watching the second video I linked.
Ahhhh! Stop before you reach your thumb!
Ideally, you stop as you meet the edge.
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Okay; thank you.
Cooks who know the cuts can produce them with pretty much anything. If you’re prepping in an upscale banquet operation, with a knife in your hand ten hours a shift, by all means buy the best knife you can find. Otherwise, spare us. Your comments are completely untethered to kitchen equipment in any sort of context other than consumerism. Just buy it, and sort it out later.
And when you land in that kitchen, the “best” knife for you may not be the most prestigious brand. More likely it will be the largest chef’s knife you find comfortable. Odds are also good you will want to sharpen or at least hone. The knife was not neglected, but a full day in a fast moving kitchen probably puts as many miles on the edge as several weeks or more at home. I always liked the ugly but light ten inch Dexter with the white poly handle.
Maybe that too. Many serrated knives actually do not have good up-and-down push cutting power. Anyway, I don’t think I would like a serrated knife as a palm only knife. Let us know how you like the rest of the small knives.
I hope you get better soon.
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Ah, I understand the problem now: You’re squawking on the wrong website!
You see, 99.999% of the people here in the Cookware Forum are consumers. Most of us are actually looking to buy nice cookware to use at home for years, rather than basic tools that get beat up and replaced in a fortnight. Why? Because, for us, using nice tools in a comfortable environment enhances the otherwise mundane task of preparing daily sustenance. We like the feel of using nice cookware. We like the appearance of nice cookware. We like the performance of nice cookware. It enhances the “job” of cooking. It brings us joy.
I understand your austere perspective. But that’s not why most of us are here. We’re here to share our experiences of different tools, and how those tools might enhance our own joy of food preparation.
I would suggest you migrate over to cheftalk or eGullet. They’re more likely the audience you’re trying to address. 
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While @Eiron is spot on, I believe the perspective of a professional cook is a helpful addition. @JustCharlie’s thoughts on cleanliness, durability, etc. are examples of insights that are valuable to consumers. While we do enjoy the benefits and pleasures of nice tools, nicer than those in most restaurant kitchens, we are also largely interested in becoming better at whatever we are doing. Many types of hobbyists look to professionals for guidance. Golf is probably one of the better examples. Your insights, @Eiron, have helped me both understand and appreciate knives more. @Kaleokahu’s insights on thermal and conductive properties and other things way over my head have deepened my insights regarding things I have observed. In other words, I welcome all perspectives, but I get tired of snark unless it is directed at someone who is in need of greater self examination but just not picking up on it.
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Sharp knives or not. The bigger question is that most Japanese itamae use carbon steel knives. I was just at a Cantonese BBQ shop last weekend, and had some time chatting with the BBQ chef and he proudly informed me that he uses carbon steel chopper. So these people do not clean their knives using electric dishwashers, and yet they are preparing finished foods with these knives. It is shocking.
Totally. I was being sarcastic over the absurdity of Charlie’s “Pros can use anything” silliness.
