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kitchn-gloves-msg - 6/28/07


Comments on using gloves in the kitchen.


NOTE: See also the files: gloves-msg, kitch-toolbox-msg, kitchn-safety-msg, kitchen-knives-msg, cooks-clothng-msg, Med-Kitchens-lnks, 14thC-Kitchen-art.





This file is a collection of various messages having a common theme that I have collected from my reading of the various computer networks. Some messages date back to 1989, some may be as recent as yesterday.


This file is part of a collection of files called Stefan's Florilegium. These files are available on the Internet at: http://www.florilegium.org


I have done a limited amount of editing. Messages having to do with separate topics were sometimes split into different files and sometimes extraneous information was removed. For instance, the message IDs were removed to save space and remove clutter.


The comments made in these messages are not necessarily my viewpoints. I make no claims as to the accuracy of the information given by the individual authors.


Please respect the time and efforts of those who have written these messages. The copyright status of these messages is unclear at this time. If information is published from these messages, please give credit to the originator(s).


Thank you,

    Mark S. Harris                  AKA:  THLord Stefan li Rous

                                          Stefan at florilegium.org



Date: Wed, 29 Mar 2006 17:05:24 -0800 (PST)

From: Kathleen Madsen <kmadsen12000 at yahoo.com>

Subject: [Sca-cooks] Re: Knives

To: sca-cooks at ansteorra.org


Just a warning about those metal mesh gloves, they can

seriously damage your blades (dings and divots out of

the edge causing health and safety risks) and cause

the person using them to be very careless about safe

knife handling.  Use them with caution, imagine the

glove isn't actually there.


As far as safe knife handling goes, it's really,

really important to pay attention to what you are

doing and handle knives in a safe manner.  I always do

a quickie refresher if I'm on a cooking team and will

not allow people to use my knives if they haven't

shown they know how to take proper care of themselves

and the blades.  I keep mine sharp while most people

are used to compensating for dull blades they use at

home and so will cut themselves when they pick upmine.


As you can tell, this subject is rather dear to my

heart because I oversee the cheese and charcuterie

departments in four stores.  This is a topic we really

harp on.  ;)





Date: Wed, 29 Mar 2006 14:39:16 -0600

From: "Mike C. Baker" <kihebard at hotmail.com>

Subject: Re: Kitchen Glove - was Re: [Sca-cooks] Knives

To: <TomRVincent at yahoo.com>, "Cooks within the SCA"

        <sca-cooks at ansteorra.org>


> That brings up another good suggestion I'd like to make:  Buy a kitchen

> glove.  I have one that's puncture resistant (won't block a direct thrust

> from an angry/drunk feast patron or an insane lover) and definitely *will*

> prevent a sliced finger.  Get a good one for $20-30...an excellent

> investment and a fine gift for your favorite culinary friend.


> Duriel


For those uncertain about that much investment without prior exposure, one

can also find fisherman's "filet gloves" for as little as $6 - $7 in the

sporting goods aisle of your favorite BigBox store.


I use one regularly these days when sharpening knives using a handheld

stone, and find the slight trade-off in sensitivity to be well worth the

added protection for my dainty digits...


What I have is woven of coated kevlar, or equivalent.  What I lust toward is

a really good mail butcher's glove in stainless steel.  "Shiny!"


Adieu, Amra / ttfn - Mike / Pax ... Kihe (Mike C. Baker)

SCA: al-Sayyid Amr ibn Majid al-Bakri al-Amra, F.O.B, OSCA

"Other": Reverend Kihe Blackeagle PULC (the DreamSinger Bard)



Date: Fri, 31 Mar 2006 12:56:27 -0500

From: "Phil Troy / G. Tacitus Adamantius"

        <adamantius.magister at verizon.net>

Subject: Re: Kitchen Glove - was Re: [Sca-cooks] Knives

To: Cooks within the SCA <sca-cooks at ansteorra.org>


I hadn't intended to reply to this one, but FWIW, my position has

always been that the best way to prevent cuts is to not stick a knife

into your hand...


Seriously, though, I find that the sensitivity and accuracy of my

hands is compromised by gloves (except in extreme cases, say, when

I'm cleaning some sort of spiny fish or some such). My experience has

been that the best preventive for unexpected cuts is to learn how to

sharpen a knife properly: a sharp knife goes where you want it to,

requires less pressure to cut the things you want to cut, and

therefore slips less, and, if it does cut you, does less damage in

the long run.


Adamantius, who has acquired one kitchen-knife-scar in the past 20 years



Date: Fri, 31 Mar 2006 13:00:24 -0600

From: "Jeff Elder" <scholari at verizon.net>

Subject: RE: Kitchen Glove - was Re: [Sca-cooks] Knives

To: "Cooks within the SCA" <sca-cooks at ansteorra.org>


check eBay and yard sales for the stainless mesh gloves and safety supply


Talk to your local fencer.

Not the guy building rails to keep your livestock in, the guy in dashing

clothing and flashing blade.  (did that sound biased?) <grin>


I have several pair of the stainless mesh gloves, use them for my "duello"



As for price keep your eyes open and don't be in a rush, you can get them in

the 5 to 10 dollar range if you look around.  I chop too slowly to use one in

the kitchen.


Simon Hondy


<the end>

Formatting copyright © Mark S. Harris (THLord Stefan li Rous).
All other copyrights are property of the original article and message authors.

Comments to the Editor: stefan at florilegium.org