Weber-Kocher Section

The Weber-Kocher incision is a surgical incision used to access the orbit and its contents. It was developed and described by German ophthalmologist Albrecht von Graefe in 1860. The incision was later modified and improved by the German ophthalmologist Adolf Weber and the Swiss surgeon Emil Theodor Kocher, after whom it was named.

When performing a Weber-Kocher incision, an incision is made along the inferior edge of the orbit from the outer canthus medial to the nose. The incision passes through the skin, subcutaneous tissue and the fascia of the eyelids. Then the lower wall of the orbit is dissected and the orbit is opened. This incision allows you to gain good access to the lower and medial walls of the orbit, as well as to its contents - the eyeball, extraocular muscles, lacrimal gland, etc.

The Weber-Kocher incision is often used for lacrimal duct surgery, removal of orbital tumors, decompression, and other procedures that require wide access to the orbit. A properly executed incision provides a good view and minimal risk of damage to important anatomical structures. At the same time, it leaves an invisible cosmetic scar on the skin. Currently, the Weber-Kocher incision remains one of the main approaches to the orbit in ophthalmic surgery.

The Weber-Kocher incision is one of the most common surgical techniques used to remove cataracts. This incision was developed in the 19th century by two German doctors: Alfred Weber and Ernst Kocher.

Alfred Weber was an ophthalmologist who, in 1850, proposed using an incision to remove cataracts by breaking them into small pieces. This method is called the “Weber cut.”

Ernst Kocher was a surgeon who modified Weber's method in 1883 by adding vascular coagulation to reduce bleeding and speed up wound healing. This method was called the “Weber-Kocher cut.”

The Weber-Kocher incision is still used in cataract surgery and is one of the most effective methods of cataract removal with minimal risks for the patient.