Even the most experienced chefs sometimes cut their fingers with kitchen knives. Direct pressure, antibiotic cream and bandaging with gauze are the traditional way to stop the bleeding. But I've found that applying cayenne pepper or paprika to a cut also works. Both are natural coagulators and contain antibodies that prevent infection. And one of my cooks who cut his finger stuck it in a cup of kosher salt. He proceeded to squeal with pain but told me it healed faster with no infection.