I have it down to a science.
Once I am in my bathroom I grab a handful of toilet paper and press it to my wound, staunching the flow of blood while I grab my supplies. With the hand not bleeding I root through my cupboard and find the gauze squares, tape, and bandaids. I carefully open the packages and line my supplies up on my counter, maintaining asepsis as much as I can. I drop the TP in the garbage, flush my wound under running water in the sink and then fold a square of gauze into quarters. I press the little square to my wound, add another layer or two of gauze and tape everything up tightly. I run back to the kitchen and finish cooking dinner as best I can, keeping my injured hand elevated. I make sure to pick out any food I might have bled on.
The next day I will de-bulk my wound, carefully taking the gauze padding off with a little help from my trusty squirt bottle of sterile saline. I change the padding. Often a small square of gauze taped on with a bandaid is enough as my cuts seal up nicely overnight.
Since no one will take over cooking duties, I wear one of these when I have my big knife out now.
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