Most mothers are familiar with a finger cut caused by a knife in the kitchen. It may have been experienced at one time or the other, For some it’s usually just a minor cut that is overlooked for others it’s a cut that would warrant an emergency care. Whichever way, an accidental knife cut while cooking needn’t be overlooked because raw and uncooked food carry the most bacteria and most likely your hands are usually in direct contact with food before the cut. Scalds, Burns and cuts are considered to be common kitchen injuries, the most common being the cuts.
The pressure put on the knife while cutting determines the level of the cut- deep or shallow. Of course you wouldn’t want to have a deep cut right? The choice actually depends on you.
How to treat a kitchen knife cut
- Firstly, it’s a good thing it happened in the kitchen, so you can quickly head to the sink. Wash your hands in running water to remove blood so as to have a clear view of the wound site.
- Then Wash with soap and water to remove as much germs as possible from the cut site.
- Encourage the blood to ooze out a little while by aiding it to flow from inside out. This helps eliminate further bacteria that may have found its way.
- Stop the bleeding by putting pressure on the cut site for some seconds. Also, raise your finger over your head above your heart to help slow bleeding.
- When the bleeding stops, clean cut with a disinfectant like “Purit” or antibiotic ointment and cover with a sterile gauze.
- Clean daily or every other day with an antibiotic solution or ointment. Iodine or Hydrogen Peroxide may irritate the cut so it’s best not to use it.
- Put on a glove if you still want to work with the cut hand.
- Get a tetanus shot at the hospital if you were cut by a rusted knife
- Deeper cuts may require stitching, so you need to report to your Doctor.
Ways to identify if your cut is infected
- Cut becomes swollen and painful
- There is discolouration at the cut site
- Filled with pus
Ways to prevent kitchen knife cuts
- Don’t use the palm of your hands as a chopping board
- Keep fingers clear off the blade as much as possible
- Have a firm grip but not with so much pressure while cutting
- Avoid holding the blade with bare hands
- Keep knife in a safe position and place that doesn’t need you to touch the blade first.
- Keep knives away from the reach of children.
Consult your Doctor if you lose a lot of blood and your cut requires stitching.
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