I have a few nicks from EDC'd SAK's and Gerber MT's. My best cut as that seems to be the most entertaining.
I used to run several Subways in CT. We used to cut our own meat in the store, this was 20-25 years ago even before in store baking /ubbthreads/images/graemlins/smile.gif. Anyhow despite cleaning the slicer with the blade running, I never got cut. Until I was slicing Genoa /ubbthreads/images/graemlins/smile.gif fortunately we sliced it thin . All of a suden I notice a sliver of pink on the stack. Then I notice blood on the slicer. And pain in my thumb which had drifted down to meet the blade somehow. But the pain then was nothing compared to the pain when I hit the healing area about a week later. Still makes my hand shake to think about it.
I won't talk about the multiple parallel lines inflicted by the tomatoe slicer.
I used to run several Subways in CT. We used to cut our own meat in the store, this was 20-25 years ago even before in store baking /ubbthreads/images/graemlins/smile.gif. Anyhow despite cleaning the slicer with the blade running, I never got cut. Until I was slicing Genoa /ubbthreads/images/graemlins/smile.gif fortunately we sliced it thin . All of a suden I notice a sliver of pink on the stack. Then I notice blood on the slicer. And pain in my thumb which had drifted down to meet the blade somehow. But the pain then was nothing compared to the pain when I hit the healing area about a week later. Still makes my hand shake to think about it.
I won't talk about the multiple parallel lines inflicted by the tomatoe slicer.