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Old 04-09-2008, 12:14 AM   #1
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Victim #4!

I'm starting to think no one I work with is qualified to run a decent knife! A lady that we recently hired was cutting buns for the bread service with the crummiest disposable serrated we have tonight, and nice guy that I am I offered her my Kershaw Pure Komachi serrated bread knife. It's a cheapie that I'm not worried about lending, but even so it's shaving sharp. Even though I always warn people that I keep serrated knives a lot sharper than they're used to seeing they either don't believe me or can't really understand just how much sharper it really is.

Anyways, I walk around the corner and she's holding a roll in her left hand and cutting it with her right, towards her palm. I almost tell her she'd best use a cutting board with that knife but I didn't want to insult her intelligence. I was in a hurry besides. Once I finish what I'm working on I decide I should try to straighten her out but by then she'd already put a pretty good slice into her palm. Nothing that needs stitches, though- she's better off than the last guy that borrowed my Tojiro gyuto...

Now she's too afraid of my knives to use them again. Oh, well. As my Grampa used to say, "That's how you learn."

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Old 04-09-2008, 01:04 AM   #2
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oh jeez, maybe they need carving gloves to cut the buns! :)
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Old 04-09-2008, 01:12 AM   #3
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excuse me.......as someone who has had nearly 12 stitches total in her lifetime because of cutting implements......where does one get these gloves?
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Old 04-09-2008, 01:15 AM   #4
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You haven't seen them? They aren't the most tactile things to wear, but checking local restaurant supply is where I'd start ... I'm sure they're available online. Want me to look?
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Old 04-09-2008, 01:49 AM   #5
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No, I haven't ever seen them but my doctors who have been wokened up at 1am in the morning (twice now) would much appreciate me having a pair---they might even chip in for the cost......if it's no trouble I would really appreciate it AM............Thanks!!
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Old 04-09-2008, 02:16 AM   #6
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Quote:
Originally Posted by AMSeccia View Post
oh jeez, maybe they need carving gloves to cut the buns! :)

Ooops! I never thought of that- I always have a Forschner cut glove in my knife roll!

Mine is made with encapsulated steel wire. They're cut resistant, not cut proof (and I'd bet anyone $10 that I could cut the finger off of one with one of my Shun or Hattori knives- preferably without a finger in them!). I got mine at Cutleryandmore.com, but you can get 'em lots of places.

They are a bit ungainly, sort of like wearing one of those knobby jersey gloves like you wear to garden. But it beats dissecting your hand!

BTW, you normally don't buy two, just one for the off-hand. It's pretty hard to cut yourself on the hand that holds the knife!
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Old 04-09-2008, 02:21 AM   #7
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As often as I use a knive a spare would probably be necessary!
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Old 04-09-2008, 02:21 AM   #8
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Here's one ... but it's not the mesh one I was thinking of. I locked up on some chef supply page with the Forschner one Rob just menteioned. I still can't load that page, so I'll ask you to poke around or Google, I think you'll find something that will at least save you some pain and blood. Be careful! :)

Mesh Cut-Resistant Glove - Chefs Clothing & Aprons - Housewares - Sur La Table
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Old 04-09-2008, 03:43 AM   #9
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Quote:
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As often as I use a knive a spare would probably be necessary!
I doubt you'd ever go thru a cut glove under normal circumstances. Sure, I think if I tried to cut one I'd be able to but that's not what they're for. They'll definately save you from stray cuts.
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Old 04-09-2008, 06:11 AM   #10
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Quote:
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As often as I use a knive a spare would probably be necessary!

Or maybe you could just put the both of them on the 1 hand at the same time... extra protection!!!!
The girls that make the sandwiches at work have to wear them to be allowed to use the new knives the new owners bought. I haven't played with them yet, I'm pretty safe cutting my dough. (knock on wood)
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