I didn’t make juice on Monday.
I thought the novelty of making juice was wearing off.
On Sunday I cut myself while removing the core of an apple while I was preparing the fruit and vegetables for making juice.
A couple of weeks ago I decided that the knives were blunt so I sharpened them all. Well done I thought. I remembered for the first week that “Hey the knives cut through things so much easier, much sharper. Watch the fingers.” Well I got blase about it and forgot about the sharpness and forgot to move my thumb when the knife came near.
It was only a small cut. There were no stitches. There were no tears.
There was blood.
Ran to the bathroom cabinet for the antiseptic spray with the childproof cap. I managed with one hand. I sprayed the appropriate thumb. I mopped up the blood, dried the thumb and got the band-aid on. I then went back to the kitchen to finish chopping apples. More carefully this time. I finished making juice. Saga over I thought.
As I made juice today I realised that I was associating juicing with cutting myself. The cut will heal but the memory lingers.
I tend to let my knives get blunt as I know the consequences of a sharp knife. Avoiding it just makes it worse. Case in point. But if I regularly sharpened my knives I wouldn’t have this problem. They would be always the same sharpness and there wouldn’t be a need to alter chopping style. Consistency is the key.
A life lesson perhaps? Preparation, planning, maintenance.
How often do you sharpen your knives?
How handy is your first-aid kit to the kitchen?
And I’m not going to bother to ask if there are any chefs out there who have never cut themselves while cooking, as I know there are none. Just not possible.