Damn these sharp knives!
 

Standing there all peaceful chopping onion with a freshly sharped knife. *SNIP* off goes a big piece of my finger tip. I never learnt how to "tuck in" my finger tips like chefs do. I guess I have to now :)

First it didn't bleed at all, but I put on a band aid just for protection. Then it never stopped bleeding and 1 minute later it had bleed through 4 band aids. The food still turned out pretty good though :D

I did that when I was cutting pickles at a restaurant that I worked at when I was a kid. I still cringe when I think about it.

|headbang| I feel your pain, All sharp knives should be banned (or kept away from Pat)
I stuck my finger with the tip of a knife a month or so ago and it still hurts |cry|

Finger tips grow back as long as you don't go past the knuckle.
Learned this from experience with a restaurant slicer.

I did that once when I was salvaging home-grown corn that had been attacked by earworms. I was pissed and not paying proper attention. It kind of made a bad situation worse. I can laugh about it now...kind of... |pokefun|

OUCH! Been there and done that. Thanks to my chef niece and a year spent in Japan I have learned how to slice properly.

It's actually pretty easy. If you know baseball at all it's kind of like throwing a knuckle-ball. You merely curl your finger tips while still gripping the item you are slicing. Then you place the flat of the blade against your curled knuckles. With each slice you make you just edge a little more of the item out from under your grasp - never change your finger positions.

It takes a little practice to get good at it but I can slice a big fat potato now for making potato chips in less than 30 seconds.

Also, NEVER push the blade while slicing. Always pull the blade back to you as you slice through whatever. Most Saws cut by pushing, good knives slice while pulling.

EDIT: Ginsu knives may be great for slicing tomatos on a commercial - but NEVER use one in your kitchen unless you like scars. Use a Broad blade knive for any kind of slicing - 2" minimum in breadth and preferably made of either surgical steel or quality stainless. Anything less and you're going to be picking scabs...

I've never understood baseball. I know there's a bat, ball and some guys in long johns involved, but that's about it :D
I will buy myself a bag of carrots and practice when ever my finger tip grows back. I have to learn the real way. Thanks venturi :)

on a Good Friday, when I was a teenager, I decided I would have a roast beef sandwich.. and no-one would know anyway.. apart from the knife that carved the end off my thumb :( and I bled like a tap too!

I've never even thought about eating meat on a Good Friday again :D

Most times I cut myself with dull knives. Except for an unfortunate folding sharp knife incident, I don't think I have ever cut myself with a knife properly sharpened :)