"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cookware and Accessories > Cook's Tools
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 09-10-2014, 11:08 AM   #1
Assistant Cook
 
Join Date: Sep 2014
Location: California
Posts: 1
Hand Protection Tool

I work a lot in the kitchen, trying to learn many different dishes and recipes that I found online and I really do enjoy the time I spend there. What really troubles me is the fact that I am such a clumsy person in the kitchen, and I always accidentally cut my self whenever I prep for meat or vegetables, one time when I use a sharp new knife I cut my finger so deep I thought I hit a major nerves. Does anyone here can give me suggestion on what is the best hand protection so this wont happen again?thank you.

__________________

marialopez10512 is offline   Reply With Quote
Old 09-10-2014, 11:15 AM   #2
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 45,622
Look at this: Epica Cut Resistant Gloves with CE Level 5 Protection, 1 Pair - - Amazon.com
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 09-10-2014, 01:18 PM   #3
Master Chef
 
Mad Cook's Avatar
 
Join Date: Jun 2013
Location: North West England
Posts: 5,135
Quote:
Originally Posted by marialopez10512 View Post
I work a lot in the kitchen, trying to learn many different dishes and recipes that I found online and I really do enjoy the time I spend there. What really troubles me is the fact that I am such a clumsy person in the kitchen, and I always accidentally cut my self whenever I prep for meat or vegetables, one time when I use a sharp new knife I cut my finger so deep I thought I hit a major nerves. Does anyone here can give me suggestion on what is the best hand protection so this wont happen again?thank you.
If you have a "proper" butcher (as opposed to buying your meat pre-packed off the stand in the supermarket) pick a quiet day and ask him if he will teach you how to handle your knives. The way to protect your hands when cutting is to learn how to do it properly.

I was taught by my uncle who was a butcher. Another thing he taught me was that you are more likely to cut yourself with a dull (blunt) knife than with a properly sharpened one. Your butcher can show you how to do that too.

Alternatively, if you have a good relationship with the chef at you favourite restaurant s/he can help you with your knives.
__________________
Don’t look for the light at the end of the tunnel. Stomp along and switch the bl**dy thing on yourself.
Mad Cook is offline   Reply With Quote
Old 09-10-2014, 01:19 PM   #4
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 21,329
Send a message via Skype™ to taxlady
I bought a glove similar to the one in Andy's link. I do feel safer when I use it. But, the ends are starting to unravel a bit. I don't use it often. I mostly use it with my mandolin.

As MC wrote, good knife technique is important. Do you know the "pinch and claw" technique for using a kitchen knife safely? Here's a video that explains it:

__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 09-10-2014, 01:19 PM   #5
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,536
Andy - Nice. In addition take a look at this option as well - http://www.chefscatalog.com/product/28883-chefs-stainless-steel-finger-guard.aspx.

Seeeeeeeya; Chief Longwind of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 09-10-2014, 01:20 PM   #6
Master Chef
 
Mad Cook's Avatar
 
Join Date: Jun 2013
Location: North West England
Posts: 5,135
Quote:
Originally Posted by Andy M. View Post
Not a bad idea but the problem with gloves is that they can make you even more ham-fisted.
__________________
Don’t look for the light at the end of the tunnel. Stomp along and switch the bl**dy thing on yourself.
Mad Cook is offline   Reply With Quote
Old 09-10-2014, 01:36 PM   #7
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 24,998
Hand Protection Tool

I have a kevlar glove similar to Andy's rec. I use it for the mandolin, it works well. Quite flexible, just make sure you don't get one that's too big.

MC is right, have someone teach you knife skills.
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 09-11-2014, 10:34 AM   #8
Sous Chef
 
GA Home Cook's Avatar
 
Join Date: Sep 2012
Location: Cartersville, GA
Posts: 742
+1 on the glove with a Madolin. Especially because the holder than come with mine sucks.
GA Home Cook is offline   Reply With Quote
Old 01-17-2015, 01:00 PM   #9
Assistant Cook
 
Join Date: Jan 2015
Location: South West
Posts: 7
How about using one of these beauties ! Some say the slap-chop is a gimmick, but I always thought it looked fun.

My other thought is simple guards such as these :

Safe Slice Knife Guard - Contemporary - by Walter Drake

Finger Guard

Fairly cheap and may be worth a go if safety is your concern!
chardc2 is offline   Reply With Quote
Old 01-17-2015, 01:03 PM   #10
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 45,622
Quote:
Originally Posted by chardc2 View Post
How about using one of these beauties ! Some say the slap-chop is a gimmick, but I always thought it looked fun.

My other thought is simple guards such as these :

Safe Slice Knife Guard - Contemporary - by Walter Drake

Finger Guard

Fairly cheap and may be worth a go if safety is your concern!
I'm not a big fan of such gadgets when proper knife technique is easy to learn and costs nothing.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 01-17-2015, 05:17 PM   #11
Senior Cook
 
Join Date: Jan 2015
Location: New England
Posts: 269
I am going to have to say take that $15 a glove will cost you and take a cooking class where they can show you how to handle you knife...

Get the correct knife for the job, use a cutting board that is not going to move around, and go slow.
Its hard to tell you how to cut without showing you, I am sure there are vids on the web that show good technique, but the best way is to get in front of someone let them show you and correct you as you go..

Cutting meat is different than cutting veggies, especially if you are buy entire parts and trimming and cutting the cuts yourself. I took a $600 course that taught me how to cut, carve, tie, pre, roll, every kind of roast, rack, rib, stuffed roll, you can think of, it was so worth $600, it took 3 weeks for the class but Ill never forget that stuff and use it all the time...

good luck
Cooking4to is offline   Reply With Quote
Old 01-17-2015, 05:54 PM   #12
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 45,622
Back when there were a lot of cooking shows on TV, it was easy to view proper techniques. Many chefs even took the time to explain the details of proper technique. Not just for knives but other basics as well.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 01-17-2015, 07:14 PM   #13
Executive Chef
 
RPCookin's Avatar
 
Join Date: Apr 2005
Location: Logan County, Colorado
Posts: 2,858
I took a class quite a few years ago at the Cook Street school in Denver on Classic Techniques: Essentials 1. four weeknights, about 3 hours each, covering a different essential topic in each session. First was eggs, from how to break one to making the perfect omelette to making mayonnaise from scratch. Second was knife skills, stressing proper technique and learning the definitions for terms like dice, chop, mince, julienne, etc. Third was grilling and cold sauces. Fourth night was roasting meats. In each class part of the fun was that you ultimately made dinner using the things you learned that day.

Such classes won't guarantee that you never cut yourself - I'm living proof of that - but it definitely helps to know what's right when using a knife. Like someone said earlier, one of the best ways not to cut yourself is to keep your knives sharp. And you don't have to look like a professional chef - slow down and take your time.
__________________
Rick
RPCookin is offline   Reply With Quote
Old 01-18-2015, 06:11 AM   #14
Master Chef
 
Mad Cook's Avatar
 
Join Date: Jun 2013
Location: North West England
Posts: 5,135
Quote:
Originally Posted by chardc2 View Post
How about using one of these beauties ! Some say the slap-chop is a gimmick, but I always thought it looked fun.

My other thought is simple guards such as these :

Safe Slice Knife Guard - Contemporary - by Walter Drake

Finger Guard

Fairly cheap and may be worth a go if safety is your concern!
Nothing new under the sun. My grandma had a similar chopping gadget back in the 1950s and I have a cheap one that I bought in Ikea a few years ago (not the same make). I love it. It's great for chopping small amounts of onion, herbs, etc., quickly without making a mess as it has a little holder on the bottom for the thing you're chopping. Mine's no trouble to clean as it goes in the dishwasher and it lives on the counter next to my chopping board as I use it most days.
__________________
Don’t look for the light at the end of the tunnel. Stomp along and switch the bl**dy thing on yourself.
Mad Cook is offline   Reply With Quote
Old 01-18-2015, 07:02 AM   #15
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 9,410
Somehow I only manage to cut myself by accident. I mean not when I do actual cutting, rather when I pick up a knife or am putting it in the sink, or some other odd situation.


Sent from my iPad using Discuss Cooking
__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 01-18-2015, 09:24 AM   #16
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 45,622
Quote:
Originally Posted by CharlieD View Post
Somehow I only manage to cut myself by accident. I mean not when I do actual cutting, rather when I pick up a knife or am putting it in the sink, or some other odd situation.


Sent from my iPad using Discuss Cooking
Same for me too, Charlie.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 01-18-2015, 10:19 AM   #17
Executive Chef
 
RPCookin's Avatar
 
Join Date: Apr 2005
Location: Logan County, Colorado
Posts: 2,858
Quote:
Originally Posted by CharlieD View Post
Somehow I only manage to cut myself by accident. I mean not when I do actual cutting, rather when I pick up a knife or am putting it in the sink, or some other odd situation.


Sent from my iPad using Discuss Cooking
Quote:
Originally Posted by Andy M. View Post
Same for me too, Charlie.
Really, the stupidest thing one can do is place a sharp knife in the sudsy dishwater (I speak from experience), then turn away to do something else and forget it's there. I never even let go of a knife once I start to wash it. Before it leaves my hand, I wash, rinse, dry and put it away or set it safely aside until needed again.
__________________
Rick
RPCookin is offline   Reply With Quote
Old 01-18-2015, 10:32 AM   #18
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 45,622
Quote:
Originally Posted by RPCookin View Post
Really, the stupidest thing one can do is place a sharp knife in the sudsy dishwater (I speak from experience), then turn away to do something else and forget it's there. I never even let go of a knife once I start to wash it. Before it leaves my hand, I wash, rinse, dry and put it away or set it safely aside until needed again.
No one said anything about putting a knife in sudsy dishwater.

My point was that I seldom cut myself in the act of using the knife (cutting, slicing, chopping, etc). For me it happens in a random movement or a careless handling while washing, etc. that leads to a nick.

Overall, I believe you cut yourself when you are careless, rather than because your knife is sharp, dull or in between.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 01-18-2015, 11:32 AM   #19
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 9,410
Quote:
Originally Posted by RPCookin View Post
Really, the stupidest thing one can do is place a sharp knife in the sudsy dishwater (I speak from experience), then turn away to do something else and forget it's there. I never even let go of a knife once I start to wash it. Before it leaves my hand, I wash, rinse, dry and put it away or set it safely aside until needed again.
When I cook for 40-80 people a lot of times I simply have no time to wash knives. I need to switch kwik from knife I was using to cut chicken to chop vegetables, or to slice fish.
__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 01-18-2015, 11:32 AM   #20
Executive Chef
 
RPCookin's Avatar
 
Join Date: Apr 2005
Location: Logan County, Colorado
Posts: 2,858
Quote:
Originally Posted by Andy M. View Post
No one said anything about putting a knife in sudsy dishwater.

My point was that I seldom cut myself in the act of using the knife (cutting, slicing, chopping, etc). For me it happens in a random movement or a careless handling while washing, etc. that leads to a nick.

Overall, I believe you cut yourself when you are careless, rather than because your knife is sharp, dull or in between.
Which is why I brought it up. I wasn't replying to a particular comment from anyone else, just adding my own idea of one of the easiest ways to cut yourself accidentally. You and Charlie both mentioned accidents, so I was simply expanding on the topic.
__________________

__________________
Rick
RPCookin is offline   Reply With Quote
Reply

Tags
protection

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off





Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 06:40 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, Jelsoft Enterprises Ltd.
×