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Instrument · Cutting & Dissecting

#4 Knife Handle

Scalpel Handle · No. 4 Knife Handle

A flat Bard-Parker scalpel handle with a larger blade fitting than the No. 3, so it takes the large blades. A long 4L version is also made.

1 photo

On 8 setups
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Class
Cutting & Dissecting
Length
5½ in140 mm
Kept on
Pro1 tray
On setups
8

On the table

What it does, the lengths it comes in and what experienced techs know about it.

  • What it’s for

    Holds a large blade for cutting heavy tissue, such as the skin incision.

  • Lengths and variants

    Takes blades #20 to #25.

  • What experienced techs know

    What techs who reach for it every day know about it.Pro

Through the case

In the order you meet it: before, during and after the case.

  • During the case

    Passing it

    How to pass it so it lands in the surgeon’s hand the right way round.Pro

  • During the case

    Caution

    What not to do with it, and why.Pro

These notes are Pro, on every instrument. See Pro

Exam prep for this instrument

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FlashcardsThis one, back right before you would forget itPro
A practice test of cuttingEvery cutting instrument, the reason after eachPro
The 8 setups it is onA practice test and a timed exam for eachPro

Where it’s kept

On 1 tray.

Kept on 1 tray

Which trays it is kept on, and what is kept with it.

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On 8 setups

Every setup it is laid out on.

The list of setups

Every setup this instrument is laid out on, with photos of each table.

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5 sources
  1. Fuller JK. Surgical Technology: Principles and Practice. 8th ed. Chapter 11 (Surgical Instruments), p. 191-192
  2. Rutherford CJ. Differentiating Surgical Instruments. 3rd ed. Chapter 1 (Instruments, Care of Instruments, and Setup Guidelines), p. 9
  3. Medline. Furst General Instruments Catalog. p. 4
  4. Nemitz R. Surgical Instrumentation: An Interactive Approach. 3rd ed. Chapter 2 (Basic Instruments), p. 35
  5. Association of Surgical Technologists. Surgical Technology for the Surgical Technologist: A Positive Care Approach. 4th ed. Chapter 12 (Surgical Case Management), p. 385

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