I suppose the round part is the scalpel edge used for cutting? ETA: Found an explanation. Freakin barbaric
Sorry, didn't see the post in time. You got it. I couldn't imagine the thought behind putting that lobe on a vein and whacking it with a stick. The page I found said once they were done bleeding you would stick a needle through the 2 sides of the incision and wrap a hair or thread around the needle in a figure 8 to keep it closed.
How big is this? Looks like a weird art deco trivet, but coming from CS, no way this has to do w/ cooking.
Damn I suck at this. Yup. It's a trivet. I've never even heard of a trivet before. Kyle, you are either really smart, or you need to get a f'ing life...I can't figure out which.
Kyles quite the handyman. This comes from never spending a dime on help. He's saved tons of money and has figured out how to do a lot of things on his own. Plus his wife likes it keeps him out of her way.
