...knives for a pro an idiot.
Here's a good tip:
If you've just sharpened your Japanese Cook's knife, and are in the process of steeling it, don't get distracted by the TV. You may have n+1 thumbs, but you probably want to keep all of them.
I can honestly say I've never been surprised by the amount of blood liberated from an injury, but there's a first time for everything. My kitchen and bathroom sinks both look like the floor of an abattoir, and I'm fairly sure this shirt is what I'll be wearing next Halloween.
Update: 6 elastoplasts and some arm elevation later, and the claret is no longer flowing.
I read somewhere that they make those japanese global knives using the same process as for making traditional samurai swords. So that might be the heart of the problem.
I reckon if you're gonna go in for blood letting then might as well go the distance and keep a nice samurai in the knife block.