Today, I bought a new bass, and spent some time setting it up properly.
I was really looking forward to go through some older B2B modules with it this evening.
So I went down and cooked a delicious entrecote.
I then cut it, using a Japanese chef’s knife that I had just taken to the workshop to sharpen last weekend.
After cutting the meat, I cleaned the knife… introduding it to my left hand index finger.
And then, just after writing this, I read about @MikeyD and his tennis elbow, and I thought to myself “what am I complaining about?”
Anyway, the fact that the knife was razor-sharp made for a very clean cut, which is probably why it heals so quickly. A blunt knife would probably have done more damage.
As professional chefs always say, “A dull knife is the most dangerous thing in the kitchen”. As an amateur chef, I totally agree. You’re lucky it was a sharp knife.
First I tried with a band-aid, but my band-aided finger kept tripping over the strings.
Then I tried without a band-aid. I then bled on my fretboard because the cut broke due to the finger pressure.
Sometimes it is just better to have a break for a day or two, so this doesn’t happen.
Sorry to hear this🙁
Hope it doesn’t stop you for to long @peterhuppertz.
Cheers Brian
That is actually a very good suggestion.
“Similarly, stringed-instrument players can form protective finger caps (typically, when they lose their calluses due to inactivity or accidents) with cyanoacrylates.”
(Cyanoacrylate - Wikipedia)
