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Part of the job, it has all grown back now with no ill effects (yippy) A pro kitchen is not a safe place for the un-warry. Everyone is going a houndred miles an hour at a breakneck pace. Add to the...

Working as a line cook for the past 2 years has tought me a few lessons about cuts :p go figure... Every now and again the "Tug" on the handle feels a bit off, time to start watching for blood or you...

I finaly got tapped a few days ago, 1/3" slice on the jay line. I don't feel that bad about it really considering I learned on square and spike points. Now that I have a shaveing round point it will...