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I agree completely about the cuts but you do build up a tolerance to noticing severity of cuts. There was a guy I worked with who had some of the best knife skills ever but I'd always have to tell him he was bleeding because he'd get these little nicks and assume they were nothing and keep working when in fact they were breaking skin. I have low standards but even I throw out chicken when it's got humans blood on it.
As a home cook, this blog resonated. Iused to refer to my grandmother as asbesthos hands for her habit of moving hot pans around in the oven with her hands, but now I'm the one acting like my fingers are fire proof. What they are not is cut proof. I seem to begin each week with a new cut. I just clean it, bandage it, and move on.
Having lived with a chef for over 3 and a half years now, I can say that it doesn't get any easier for those of us who live with them, either. I don't allow my husband to stand next to me while I chop things anymore...I can feel the criticism oozing from his brain, and I don't need it! While it has gotten easier to dismiss his dismissal of my suggestion for burn ointment when he points out his latest blister from the kitchen (last week's was from the fryer...), I still cannot handle watching him hold the lid of the dutch oven without an oven mit, and will go running from the kitchen in a squeamish patter if he does it.
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