I managed to nick a fingertip on my mandoline, yesterday. I was slicing potatoes for a gratin, and got sloppy. Only a little sloppy – barely a scratch. I was kicking myself for coming so close to doing something classically stupid.
Too close, it turns out, and now I’m trying to write two articles – both on deadline – and revise a manual while nursing a very tender fingertip.
This must be a common injury for food writers! If you know the secret (beyond the obvious rule of not being stupid enough to cut yourself), please Email me..