KNIFE SKILLS EXTRA

ONLINE DEMOS

The May/June issue of Today’s Diet & Nutrition highlighted two new books on the important art of handling a knife. If you learn best by demonstration and can’t get to a knife skills class, you’ll find a number of web sites offering video demonstrations, including:

Chefs USA
http://www.chefsusa.com

Epicurious.com
www.epicurious.com

The Food Network
www.foodnetwork.com

J.A. Henckels Products
www.jahenckels.com

My Recipes
www.myrecipes.com

Shun: The School for Knives
http://video.google.com/videoplay?docid=-3806697188653294913

CARING FOR A MINOR KNIFE WOUND

If you slip--and what cook hasn’t?—and the cut isn’t so deep as to require emergency care, stop the bleeding by covering the wound with a sterile dressing and applying continued, direct pressure. Then clean the wound thoroughly to prevent infection by washing for five minutes with mild soap under cool running water or washing with sterile saline. Don’t use harsh products such as iodine, alcohol, or peroxide that may inhibit healing and cause irritation. The Mayo Clinic Women’s HealthSource advises covering the wound with a topical antibiotic ointment and a sterile, nonstick dressing to keep the wound moist. Change the bandage every day or two for five days or until the wound has healed. Get medical care if you experience signs of infection including redness, increased pain or swelling, a yellow or green discharge.