Cut yourself in the kitchen? Do this first
Kitchen cuts are usually clean and straight, which makes them well suited to closure strips — within limits.
A clean blade produces a clean-edged wound, which heals well if the edges are held together. The complication in a kitchen is contamination, especially from raw meat.
Immediately
- Apply firm pressure with a clean cloth or gauze and raise the hand above heart level.
- Hold for ten minutes without peeking.
- Once bleeding stops, rinse under cool running water.
Closing it
If the cut is shallow, straight and the edges meet easily, closure strips will hold it while it heals. Dry the skin thoroughly, anchor one side, draw the edges together and lay the strip across. Leave small gaps between strips so fluid can escape.
Go to urgent care if
- Bleeding does not stop after ten minutes of firm pressure.
- The cut gapes when you relax the skin.
- You can see fat or anything below skin level.
- There is numbness, or the finger will not move normally — that suggests nerve or tendon involvement.
- It was caused by raw meat or poultry and is more than superficial.
See a pharmacist, GP or urgent care if a wound will not stop bleeding after ten minutes of firm pressure, is deep or gaping, was caused by something dirty or rusty, contains anything you cannot flush out, or shows spreading redness, heat, swelling, pus or a fever. Get help urgently for animal or human bites, wounds over a joint, and any wound in someone with diabetes or poor circulation.
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FitMedix products are CE-marked medical devices intended for the care of minor wounds. This site does not provide medical advice — seek professional help for deep, dirty or non-healing wounds, or if signs of infection appear. Always read the instructions on the pack.