Battle Wounds: Kitchen Edition

Much like an athlete trains for a marathon, so does a cook in her kitchen.

My hands have experienced countless wounds, which I’ll sometimes reflect upon with nostalgia.

There is something to be said, however, of those injuries that help you become a better cook.

Like burns.

I’ve burned myself more times than I can remember; like grabbing a handle of a saucepan from the oven barehanded because I forgot said saucepan was IN the oven and the handle would therefore be HOT.

So when my husband yelps at pulling a too-hot bowl from the microwave, I take solace in knowing that I can easily grab that bowl barehanded and put it on the counter for him. Piece of cake.

Cuts are another annoying injury in the kitchen, and I can’t say if I think they’re worse, better or the same as burns. Most cuts are clean slices, because (hopefully) you’re working with a sharp knife. If your knife isn’t sharp or well taken care of, well, get your shit together.

Cuts aren’t bad unless the area around the cut moves a lot. Something that keeps opening and closing the slice (get the picture?) becomes highly uncomfortable and sometimes, a biological hazard when your hand doesn’t want to stop bleeding.

The good news is, most knife injuries can be avoided if you hold your knife properly. I’ll let Anthony Bourdain give you the basic tips here:

So what did we learn today? The kitchen is a dangerous place. Be careful and try not to hurt yourself.