Once again, a lesson in keeping the damn knives sharp. I was cutting the rind off some parmesan -- and you know the rest, even if I was sure my finger was well out of range of the blade. But all I did was keep direct pressure on it for five or ten minutes and then go upstairs to get a bandaid. Looks more like a papercut. If the knife had been dull, it would have torn things up and bled like a great bleeding thing. Yay.
