First idiot moment

wwells20 said:
When I'm in the shop working and I don't cut myself, I wonder what went wrong!:D I cut my fingers so often, I carry bandages in my wallet. If I'm around someone that gets cut, I whip out a bandaid and they look at me and say "you must get cut often"
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Dude, that's an awesome idea!
 
Here is one that I can still see two months later...from a NIB camo Millie that I unwrapped and opened once and closed once and cut once and bled once...and boy, was I surprised. The very tip of that blade did such a good job on my wrist, and I have no idea how it happened. I have found that I cannot control a longer blade well, so I remain content with blade-lengths in the 3-3.5" range.
 
I sliced my index finger open on my hours old ESEE 5. Nice quarter inch deep but very clean wound. At least I know the blade is sharp out of the box. Between knives, guns and wrenching on my Jeep, I'm surprised I haven't lost a finger yet ;)
 
Stuff happens even when you have handled knives safely for years. Clean it and bandage it closed so it will heal cleanly. You have to always respect the knife and always keep them sharp so they cut when you intend them to cut.
 
I discovered something called Curad Bloodstop Hemostatic Gauze. They are little 1x1 treated Gauze pads that stop blood 'leakage'. Just hold it on the boo boo for 30 seconds or so, then wrap with a bandaid or gauze or tape. The Curad gauze turns into something like a scab, its the coolest thing.

*edit*
+1 for Ballistol love. That stuff is amazing.
 
I am still waiting for my "last idiot moment" where I finally stop doing things that I realize a microsecond later are really bad ideas. I will probably be 80 years old or dead by then, but in the meantime there is superglue, bandages, and direct pressure. Definitely gonna go look for Curad Bloodstop Hemostatic Gauze and Ballistol to try something new for the next "moment."
 
I used to always wonder how the chefs on Chopped or any of the similar shows cut themselves so often. Until...I was cooking a very large pot of stew for a large group of friends and family. I got off on my ingredient timing and began trying to catch up on the cutting board. Bad idea. I cut myself pretty severely twice. Ended up costing me more time than I saved.

BTW, Spyderco kitchen knives take a super keen edge.
 
That was me the 3rd time using my new wicked edge sharpener. I got complacent thinking I got the motion down, got distracted and wham tapped -- just tapped the blade with the side of my finger. Cut me good but since the knife was super sharp it sealed up clean in 3 days w/o even a scab. The moment you let your concentration lapse, get distracted, or like me, complacent, WHAM. Reality check. But like the above posters mention, she's not really yours till she bites you....hahah! Welcome to the club man....BLOOD brothers, for sure!!!
 
Sonnydaze said:
Here is one that I can still see two months later...from a NIB camo Millie that I unwrapped and opened once and closed once and cut once and bled once...and boy, was I surprised. The very tip of that blade did such a good job on my wrist, and I have no idea how it happened. I have found that I cannot control a longer blade well, so I remain content with blade-lengths in the 3-3.5" range.
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How the heck did you cut yourself there with a Military? The only thing that comes to mind is flipping it around like a balisong (which paints an amusing scene in my mind, lol)
 
This sure beats working with cutting machines in a factory. I worked in such places when in college and I frequently noticed the folks that ran those machines had missing digits.
 
hhmoore said:
How the heck did you cut yourself there with a Military? The only thing that comes to mind is flipping it around like a balisong (which paints an amusing scene in my mind, lol)
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I never flip or flick just for fun. Neva Hoppen. So I have no clue. It was the very tip that got me...I remember that much. Somehow, I think that I underestimated the LENGTH of that blade...The rest is a blur.. :)
Don
 
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