Jump to content
Search In
  • More options...
Find results that contain...
Find results in...


  • Content count

  • Joined

  • Last visited

About Fonze

  • Rank
    Forum Staple

Recent Profile Visitors

8280 profile views

Single Status Update

See all updates by Fonze

  1. I made an 'oopsie' at work, followed by an 'uh oh' and preceded by a 'duh-huhuhuh-humbass.'


    Got a bit light headed, hot, and sweaty dispite working in a fridge; lost more blood than it looked like I should've: (because apparently my skill now is being able to accurately judge blood loss from cuts) 3 gloves full of sopping wet, sticky, 100% dark red paper towels, the gloves dripping from the inside, plus quite a few more totally red paper towels from times when I had to clean my entire hand (and in one unfortunate case my forearm) and (re)bandage it while it continued to gush. 4 hours later it still hadn't stopped completely, though it seems to be mostly there now as long as I don't rip it open again, which apparently takes next-to-nothing to do. It's possible that it may have stopped once or twice while I was still at work and it was wrapped up, only to rip open shortly afterward since the skin kinda peels back a bit easily from the mound of red stuff underneath, which disturbs both the coagulation process and me to a small degree, though I always appreciate the anatomy lesson. I also found out that blue bandaids + red stuff make shiny, black, fancy bandaids, but I wouldn't advise using them.


    While it surprisingly didn't hurt at all in the moment (perhaps from a lower nerve ending count on the back side of the fingers compared to other areas of the body), that knife was as sharp as I could get it from having freshly sharpened it not one minute earlier and it hit/cut all the way to my bone, which I can feel now; it feels like a brusied bone with that crucial, sudden, explosive pain when anything beyond slight pressure is applied directly to the bruised area, mixed with a pain similar to if you slightly overextended your finger-joints as best you could for 15 minutes+, like an 'arthritis-lite,' except this hasn't gone away in 30 secs like it would from that little example; overall it now hurts like Hell and I can only look forward to Day 2... (which is usually worse) oh boy. Luckily I have tomorrow off work anyway. Weird thing is, I could feel the cut with my knife (though it didn't fully process at the time) and in retrospect I felt exactly what happened (since I'm used to the feeling of cutting meat at this point) more-so from the knife-hand's perspective than from the cut-hand's perspective. The cut-hand just felt pressure of something hitting it; no pain or feelings of being forcibly split whatsoever, nor did the knife slice/slide around when it hit my fingers. I actually thought it just hit them and didn't cut me at first, since that's actually happened once before, though of course on a duller blade.


    Of course I should've been wearing my cutting glove and common knife-sense is to cut away from oneself, but haste makes waste; I was behind on time and I didnt want to dirty up a chain link glove just for my last piece of meat. I wound up hitting a bone shard while thinking it was a patch of thick silverskin in the meat I was cutting into, all under a fat cap (which was mostly what I was shaving off) and near the beginning of my cut when I couldn't see perfectly what I was cutting into; silverskin can be tough to cut through (let alone chew!) and I put more pressure into the maneuver than I should have, in addition to pulling up on the angle of the knife to cut a thinner slice as I tried to work it under the silverskin. Turns out I didn't make it through the silverskin since I hit that bone shard first, which is what made the knife grow legs and jump right on over to my fingers for a quick high five. We tend to keep our knives sharp to not only get good, clean-cut steaks, but also to not have to apply much pressure when cutting, which is helpful since some stuff is tough-enough to cut as-is; cutting (shaving) away from you can take longer and doesn't quite give the same amount-of-feeling and control as cutting towards you gives, which is important when trying to thinly shave fat and bad meat off the large chunks of meat we cut up so as to waste the least amount of meat possible. More importantly, sometimes from the angle of everything it's unavoidable, as these pieces of meat aren't nice, perfect shapes, nor are the areas we have to trim off, so you get used to cutting in whatever direction makes sense for the piece of meat.


    On a random side-note: (weird that this is where my mind went during the fiasco) it's almost a shame that I donated perfectly good O(-) blood to the floor, gloves, trashcan, and my coat when I haven't been to actually donate blood for realsies in prolly 5-6 months now... I've been overdue. For shame; I deserved this (for many reasons, it would seem). Just gotta hope other O(-)'s ain't lazy like me if I ever wind up needing the stuff. The sign outside the local Red Cross chapterhouse-building-thingy says our supplies are dangerously low right now. I'm debating if I should to soon or wait a month to go donate after this, heh.


    Here is a pic of my fingers as I left work, after (most of the) clean-up and before it somehow started back up again, prolly from me bending them while taking a picture.



    1. Show previous comments  4 more
    2. Dragonfly


      I'm very squeamish with this kind of thing. I stopped reading your post as it was kinda triggering my squeamishness, only to see what the comments below say and BAM - high res picture. FUCK ME that looks so, so painful! I hope you have a quick recovery and no infection happens as you stated above.

    3. Liberation


      That's rough mate, I can imagine that bleeding for hours :-(

    4. kb1


      Fuckin hell, man - that's not an oopsie - that's cow revenge! Blade 1, Fonze 0.


      One culinary school of thought states that you're supposed to place the palm of your left hand on the meat, while making a fist. The whites of your knuckles are to ride along the blade while cutting, thus preventing your left hand from getting cut. There's still some danger while placing the blade, and the knuckles against it, and it's a bit awkward trying to hold the meat with your hand contorted into that position, but during the action it's more safe. Yeah, when your job performance is rated in units/hr, it's always tempting to rush the job.


      Yikes - talk about heebie-jeebies...uzzzzh.


      Another way to stop the bleeding is super-glue. Sounds wrong, but it has its uses. Great when trying to play a guitar gig with a split finger...


      Blow up that cut, and make a texture out of it :)