Was just reading on pre 20th century amputations and how they strived to be as fast as possible, cutting through bone and all.
Why didn’t they just amputate at the joint, like a butcher cuts pork or beef? That would have been way faster than sawing off though bone.
In: 8
Because they wanted to keep a pacman shaped bunch of flesh around the cut bone tip, to have some extra meat to sew together over the (possibly sharp) edge of the bone, for padding.
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