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. ************************************************************************ NOTICE - 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 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. ;) Eibhlin Date: Wed, 29 Mar 2006 14:39:16 -0600 From: "Mike C. Baker" Subject: Re: Kitchen Glove - was Re: [Sca-cooks] Knives To: , "Cooks within the SCA" > 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" Subject: Re: Kitchen Glove - was Re: [Sca-cooks] Knives To: Cooks within the SCA 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" Subject: RE: Kitchen Glove - was Re: [Sca-cooks] Knives To: "Cooks within the SCA" check eBay and yard sales for the stainless mesh gloves and safety supply companies. 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?) I have several pair of the stainless mesh gloves, use them for my "duello" glove. 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 Edited by Mark S. Harris kitchn-gloves-msg Page 3 of 3