Using a clean dish cloth or paper towel, Bowen-Spinelli advises applying pressure to your wound for about 15 minutes, which will usually be enough time to stop the bleeding. If it's not, simply apply direct, firm pressure to the wound and keep it elevated until it stops bleeding. Luckily, you don't need any fancy disinfectants to get the job done, because she says, "washing with plain water is sufficient alone." Then, determine if your cut is severe enough to require medical attention.Īccording to Bowen-Spinelli, "any wound that seems to have a brisk bleed, or that is associated with a lack of mobility or painful movement can be concerning and should be evaluated by a medical provider." If you feel weak, dizzy, or lightheaded, she says you should sit down and call 911 immediately. "Cleaning a wound is most important after injury to prevent infection," explains Bowen-Spinelli. Story continues Next, rinse the wound with warm water. According to her, these are all the steps you should take the next time you cut yourself in the kitchen. Perelman Department of Emergency Medicine at NYU Langone Health, about the best plan of action. Kitchen accidents happen, even to professional cooks, but this whole incident left me wondering: How are you supposed to keep on keeping on after a minor cut leaves a major mess? So I know exactly what to do the next time my mandoline betrays me, I asked Teresa Bowen-Spinelli, M.D., clinical assistant professor in the Ronald O. But it took hours for the bleeding to subside, leaving me frustrated and temporarily completely unable to continue food prep or cooking. Once the mess washed away I could see that the cut wasn't that deep-not deep enough to warrant a trip to the ER, anyway. I bolted to the bathroom and ran my thumb under the tap.
Oh how wrong I was! Where the apple should have slid under the blade, my thumb did instead, and when I looked down at my hand, my cutting board looked like an outtake from a horror movie. It was clunky and plastic and totally slowing me down, so I ditched it, figuring my years of cooking experience would be enough to keep my hand intact. In a rush to meet a deadline, I decided to opt out of using the hand guard that the mandoline is typically sold with. As a matter of fact, that was what I happened to be making when I nearly cut my thumb off. In case you don't know, a mandoline is a slicing tool that allows you to quickly and thinly chop fruits and vegetables for things like chips (imagine a guillotine turned sideways). That all changed a couple months ago, on the fateful day I purchased a mandoline. Though I'm known by my friends as a huge klutz and accident magnet, I had proudly managed to avoid any cooking-related injuries for most of my life.
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