In article >,
"Joe Cilinceon" > wrote:

> Melba's Jammin' wrote:
> > In article >,
> > "Joe Cilinceon" > wrote:
> >
> >> I have perhaps 45 to 50 kitchen knives
> >
> > Why? You trying to give Christine Dabney something to shoot for? :-)
>
> No I'm a bit of a collector of really good Japanese kitchen knives. I store
> them in 2 rather large knife blocks 1 or which is custom made. I have
> perhaps a dozen Chinese type cleavers as well as knives. I have no idea who
> Christine Dabney is but I have less than many others in Knifeforum.com or
> FoodieForum.com. I've actually started this years ago though haven't bought
> a knife now in over 4 years.

How often do you use more than, say, the same four?


--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller 12/28/2009

Melba's Jammin' wrote:
> In article >,
> "Joe Cilinceon" > wrote:
>
>> Melba's Jammin' wrote:
>>> In article >,
>>> "Joe Cilinceon" > wrote:
>>>
>>>> I have perhaps 45 to 50 kitchen knives
>>>
>>> Why? You trying to give Christine Dabney something to shoot for?
>>> :-)
>>
>> No I'm a bit of a collector of really good Japanese kitchen knives.
>> I store them in 2 rather large knife blocks 1 or which is custom
>> made. I have perhaps a dozen Chinese type cleavers as well as
>> knives. I have no idea who Christine Dabney is but I have less than
>> many others in Knifeforum.com or FoodieForum.com. I've actually
>> started this years ago though haven't bought a knife now in over 4
>> years.
>
> How often do you use more than, say, the same four?

I tend to rotate them regularly depending on the knife for the job. I also
don't have to sharpen as often which is not something I really enjoy but is
required to keep my tools in good shape.

I have what would be 4 chef's knives/gyuto ranging from 210mm to 270mm which
I tend to use as needed based on size. This is also true for my carving
knives as I have 3 of them that I tend to used based on length. I have 4
thin Chinese slicing cleavers that I rotate around as these are my every day
knives. Other knives are 4 paring knives different blade styles such as
standard, sheep's foot and special shapes for carving selected for the job
at had. I have 3 petty (utility) knives that I also rotate around on a daily
basis.

Now I probably have the more boning/butcher type knives than the rest with 3
cleavers in different sizes and weights for that as well as the various
Japanese style knives and sizes used for that. I tend to buy all my meats in
halves or full animals which at best are rough butchered, so I tend to do
most of the finish butchering myself. I also only have one bread knife as it
isn't something I slice a lot off since I don't bake. I have no knife that
doesn't get used over the course of a year.

Most home cooks could probably cook most things using 3 to 4 knives in the
course of a year and I could also. But then I'm a finatic on having knife
skills in the kitchen which most home cooks never consider.

--

Joe Cilinceon

On Jan 4, 2:16*pm, sf > wrote:
> On Mon, 04 Jan 2010 14:01:25 -0600, Andy > wrote:
> >John,
>
> >If you don't already know, there's a good FAQ about them at:
> >http://fantes.com/kyocera.htmlbelow the table of knives available.
>
> >I'm not suggesting you buy anything from Fantés.com. They're just "in my
> >backyard," where I got mine.
>
> >Knives come packaged in attracctive custom boxes with a cork interior
> >with a matching cutout for the knife to rest comfortably when not in use..
> >
>
> >Good luck,
>
> Do ceramic knives need sharpening? *If so, how do you do it?

From what I understand, they do it for you. Unless YOU have a diamond
dust grinder.

John Kuthe...

On Mon, 4 Jan 2010 02:46:22 -0800, "Bob Terwilliger"
> wrote:

>Lou wrote:
>
>> She grew up on the south side of Chicago
>
>Isn't that the baddest part of town?
>
>Bob, and if you go down there you better just beware...

Of a man named Leroy Brown.
he's badder than ol' King Kong...

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 01/01/10

"Joe Cilinceon" > wrote in message
...
> Melba's Jammin' wrote:
>> In article >,
>> "Joe Cilinceon" > wrote:
>>
>>> Melba's Jammin' wrote:
>>>> In article >,
>>>> "Joe Cilinceon" > wrote:
>>>>
>>>>> I have perhaps 45 to 50 kitchen knives
>>>>
>>>> Why? You trying to give Christine Dabney something to shoot for?
>>>> :-)
>>>
>>> No I'm a bit of a collector of really good Japanese kitchen knives.
>>> I store them in 2 rather large knife blocks 1 or which is custom
>>> made. I have perhaps a dozen Chinese type cleavers as well as
>>> knives. I have no idea who Christine Dabney is but I have less than
>>> many others in Knifeforum.com or FoodieForum.com. I've actually
>>> started this years ago though haven't bought a knife now in over 4
>>> years.
>>
>> How often do you use more than, say, the same four?
>
> I tend to rotate them regularly depending on the knife for the job. I also
> don't have to sharpen as often which is not something I really enjoy but
> is required to keep my tools in good shape.
>
> I have what would be 4 chef's knives/gyuto ranging from 210mm to 270mm
> which I tend to use as needed based on size. This is also true for my
> carving knives as I have 3 of them that I tend to used based on length. I
> have 4 thin Chinese slicing cleavers that I rotate around as these are my
> every day knives. Other knives are 4 paring knives different blade styles
> such as standard, sheep's foot and special shapes for carving selected for
> the job at had. I have 3 petty (utility) knives that I also rotate around
> on a daily basis.
>
> Now I probably have the more boning/butcher type knives than the rest with
> 3 cleavers in different sizes and weights for that as well as the various
> Japanese style knives and sizes used for that. I tend to buy all my meats
> in halves or full animals which at best are rough butchered, so I tend to
> do most of the finish butchering myself. I also only have one bread knife
> as it isn't something I slice a lot off since I don't bake. I have no
> knife that doesn't get used over the course of a year.
>
> Most home cooks could probably cook most things using 3 to 4 knives in the
> course of a year and I could also. But then I'm a finatic on having knife
> skills in the kitchen which most home cooks never consider.
>
> --
>
> Joe Cilinceo

I have knives I use only once or twice a year. But it is just like having
any other kitchen appliance that one uses only every so often. When you
need it, you can make do, but having just THE right one is so much better.
Perfect Chef has made millions on the idea.

Steve

"Janet Wilder" > wrote in message
...
> blake murphy wrote:
>
>> i'm in the market for a steel. is there a brand that is particularly
>> good,
>> and are there brands to stay away from? i've not used one before.
>
> I think the best ones come from thrift stores. They are older and made
> better. Check the Salvation Army or Goodwill or even garage sales.
>
> I got mine in a set at a thrift store. I just re-donated the carving knife
> and fork which I didn't need.
>
> --
> Janet Wilder
> Way-the-heck-south Texas
> Spelling doesn't count. Cooking does.

I'm with you. Steels from the thrift store have CLASS, and that's something
money can't buy. Warning, expect to go through two to eight of them until
you find the one that's classy enough for you, but at fifty cents to a buck,
what the ****? You got something in your hand that's been used for a chef
for maybe a century. And will live on long after you kick the bucket.

Steve

Steve B wrote:
>
> I have knives I use only once or twice a year. But it is just like
> having any other kitchen appliance that one uses only every so often.
> When you need it, you can make do, but having just THE right one is
> so much better. Perfect Chef has made millions on the idea.
>
> Steve

Or as a wise person once said a professional chef has what he needs while a
home cook has it all.

--

Joe Cilinceon

On Mon, 4 Jan 2010 09:25:30 -0600, "Gregory Morrow"
> wrote:

>Lou Decruss wrote:
>
>> On Mon, 4 Jan 2010 02:46:22 -0800, "Bob Terwilliger"
>> > wrote:
>>
>>> Lou wrote:
>>>
>>>> She grew up on the south side of Chicago
>>>
>>> Isn't that the baddest part of town?
>>
>> Yes. The near west side is nasty too. But the far west side and the
>> north side are pretty darn nice places to live. When she started high
>> school her parents moved to a near west suburb called Berwyn because
>> there was so much race shit going on and the Catholic school was so
>> expensive. We visited her grandmother a few weeks ago in the old
>> hood. She doesn't go outside alone ever cuz she's old. I'm 6'3" 215#
>> and I wouldn't outside there at night. The fast food joints <---(OB
>> food) are the only buildings that look decent but even those all have
>> bars on the windows.
>
>
>Wow, the last time I was in Berwyn 30 - odd years ago it was still primarily
>Old World Bungalow Belt, e.g. Czech (or "Bohack" in the vernacular). I
>guess the mexi's have moved in and taken over...
>
>Interestingly, Berwyn a whiles back had a publicity campaign urging peeps to
>move there for the nice housing stock and the relatively low prices. They
>even had a coupla billboards here in Gayville and advertised in a coupla of
>the Chicago *** rags, boasting that Berwyn was a "progressive" kinda
>place...
>
>The place was an insular ******** even back in the day, can't imagine why
>anyone would willingly move there now...

I guess I wasn't clear. Sorry. By the old hood I meant Bridgeport.
Off Archer between Ashland and Halsted. Some of her family still
lives there. I think the old lady is nuts for living there. This
time we had to go down to Westmont before we came home. The drive down
Archer is pretty depressing.

Berwyn isn't too bad. The oldest daughter lived there for a year
recently and took the dog for security. Her apartment was very nice
but the location made us nervous.

Lou

Janet Wilder wrote:
>
> I know this is heresy, but my DD was having a Pampered Chef party so I
> kind of had to order something on the Internet so she'd get credit at
> her party. I ordered a tomato knife. It's coated with something and
> it's green and it does a wonderful job slicing and dicing tomatoes. Whao
> would have thought?

While over priced, PC does have some good stuff. We have an ice cream scoop
and a cherry/olive pitter that are well made and do a good job.

Ed Pawlowski wrote:
> Janet Wilder wrote:
>> I know this is heresy, but my DD was having a Pampered Chef party so I
>> kind of had to order something on the Internet so she'd get credit at
>> her party. I ordered a tomato knife. It's coated with something and
>> it's green and it does a wonderful job slicing and dicing tomatoes. Whao
>> would have thought?
>
> While over priced, PC does have some good stuff. We have an ice cream scoop
> and a cherry/olive pitter that are well made and do a good job.
>
>

I used to have their tomato corer. I loved it. It got lost when we
wrecked our fifth wheel and they don't sell them any longer.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On Mon, 4 Jan 2010 09:12:33 -0500, blake murphy
> wrote:

>On Sun, 3 Jan 2010 19:46:05 -0800, Steve B wrote:
>
>> "George Leppla" > wrote
>>
>>> I've started sharpening two of the most used knives and can see great
>>> improvement.... but they were so dull that it will take a few more
>>> sessions to get them where I want them.
>>>
>>> George L
>>
>> I have sharpened a lot of knives. Two things are the most important: angle
>> and motion. Very few knife blades are strait edged, except those that one
>> uses to carve a baron of beef. All the others have a curve, and you have to
>> try to keep it at the right angle. You can use a circular motion, and
>> that's good on certain knives. For others, it looks like you're cutting a
>> piece of meat off the top of the roast, one motion across the stone. You
>> got a fine stone, there. Yes, it can take a few sharpenings to wear off
>> enough metal to get it to where it should be. It took it quite a while to
>> get that dull. Always follow up with a steel to get rid of the
>> "feathering", or that tiny little raggedy edge left from the stone. Never
>> cut on glass or ceramic cutting boards. That will dull a knife faster than
>> anything.
>>
>> Steve
>
>i'm in the market for a steel. is there a brand that is particularly good,
>and are there brands to stay away from? i've not used one before.

I agree with the thrift store suggestions. I see them there all the
time for 25-50 cents. They do make a difference in how your knives
will cut.

Lou

On Mon, 4 Jan 2010 17:34:28 -0800, "Steve B"
> wrote:

>I'm with you. Steels from the thrift store have CLASS, and that's something
>money can't buy. Warning, expect to go through two to eight of them until
>you find the one that's classy enough for you, but at fifty cents to a buck,
>what the ****? You got something in your hand that's been used for a chef
>for maybe a century. And will live on long after you kick the bucket.

Wow. I've never seen a steel or decent knives at a thrift shop. I
guess Craig's List is too popular here.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Jan 3, 7:00*pm, "Ed Pawlowski" > wrote:
> Steve B wrote:
> > What is the situation at your house on sharp knives?
>
> > I know we recently have an unnamed poster who has a bandaged hand
> > from a slicing accident.
>
> > I can sharpen knives so I can shave with them, yet have limited my
> > wife to TWO knives she may use. *She's just too dangerous. *One is a
> > Sandoku and the other a Jenny Chin cleaver style Asian knife. *Both
> > very sharp.
>
> I keep our assortment of knives as sharp as I can. *Knives don't cut people,
> knife wielding madmen and ****ed off wives do.
>
> My wife is not good with a steel so I do that for her. *If there is
> something to be cut that she is not sure about, I get the job because she
> take warfarin. *Normal peeling and cutting are no problem, cutting something
> unfamiliar, she gives it to me.
>
> The trick to preventing accidents, of course, is proper handling with a
> sharp knife and never forcing a cut. *Good idea to keep band aids and stuff
> handy too because accidents happen even to the most experienced at times.

They make special gloves to protect the non-knife hand while cutting.
I'm actually required to wear one at work anytime I use a knife. They
work really well. They do eventually get a hole if you stick them
enough times. But they do protect your hands.

wrote:

> They make special gloves to protect the non-knife hand while cutting.
> I'm actually required to wear one at work anytime I use a knife. They
> work really well. They do eventually get a hole if you stick them
> enough times. But they do protect your hands.

Where can I order a pair? I'm serious.
--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On Mon, 04 Jan 2010 23:33:08 -0600, Lou Decruss wrote:

> On Mon, 4 Jan 2010 09:12:33 -0500, blake murphy
> > wrote:
>
>>On Sun, 3 Jan 2010 19:46:05 -0800, Steve B wrote:
>>
>>> "George Leppla" > wrote
>>>
>>>> I've started sharpening two of the most used knives and can see great
>>>> improvement.... but they were so dull that it will take a few more
>>>> sessions to get them where I want them.
>>>>
>>>> George L
>>>
>>> I have sharpened a lot of knives. Two things are the most important: angle
>>> and motion. Very few knife blades are strait edged, except those that one
>>> uses to carve a baron of beef. All the others have a curve, and you have to
>>> try to keep it at the right angle. You can use a circular motion, and
>>> that's good on certain knives. For others, it looks like you're cutting a
>>> piece of meat off the top of the roast, one motion across the stone. You
>>> got a fine stone, there. Yes, it can take a few sharpenings to wear off
>>> enough metal to get it to where it should be. It took it quite a while to
>>> get that dull. Always follow up with a steel to get rid of the
>>> "feathering", or that tiny little raggedy edge left from the stone. Never
>>> cut on glass or ceramic cutting boards. That will dull a knife faster than
>>> anything.
>>>
>>> Steve
>>
>>i'm in the market for a steel. is there a brand that is particularly good,
>>and are there brands to stay away from? i've not used one before.
>
> I agree with the thrift store suggestions. I see them there all the
> time for 25-50 cents. They do make a difference in how your knives
> will cut.
>
> Lou

thanks to all for suggestions. i don't generally come across thrift stores
in my travels, though.

your pal,
blake

Janet Wilder wrote:
> wrote:
>
>> They make special gloves to protect the non-knife hand while cutting.
>> I'm actually required to wear one at work anytime I use a knife. They
>> work really well. They do eventually get a hole if you stick them
>> enough times. But they do protect your hands.
>
> Where can I order a pair? I'm serious.




http://www.cookingenthusiast.com/lig...es/p/W9R26082/

or http://tinyurl.com/yb8acsk

The company, "Cooking Enthusiast", used to be "Professional
Cutlery Direct". They sell all kinds of knives and are great to
deal with. The owner is very helpful on the phone.

gloria p
no affiliation with the company
just a satisfied customer

John Kuthe wrote:
> sf > wrote:
>
>> Do ceramic knives need sharpening? *If so, how do you do it?

The blade is the chemical of garnet or sapphire so it's hard enough that
it if used correctly it will not dull. On the other hand the edge is as
hard as a gem so it is brittle enough to chip if used incorrectly.

Using a ceramic is not the same as using a metal blade. Rather like
using a "stick resistant" aluminum core stainless clad pan is not the
same as using a "non-stick" coated pan.

> From what I understand, they do it for you. Unless YOU have a diamond
> dust grinder.

Has anyone used the service yet?

sf wrote:
>
> Wow. I've never seen a steel or decent knives at a thrift shop. I
> guess Craig's List is too popular here.

Agreed, but we've gotten excellent steels and a good assortment of
blades and cookware at garage sales.

In article >,
"Joe Cilinceon" > wrote:

> Melba's Jammin' wrote:

> > How often do you use more than, say, the same four?

> I have what would be 4 chef's knives/gyuto ranging from 210mm to 270mm which

> Now I probably have the more boning/butcher type knives than the rest with 3
> cleavers in different sizes and weights for that as well as the various

> Most home cooks could probably cook most things using 3 to 4 knives in the
> course of a year and I could also.

Huh.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller 12/28/2009

gloria.p wrote:
> Janet Wilder wrote:
>> wrote:
>>
>>> They make special gloves to protect the non-knife hand while cutting.
>>> I'm actually required to wear one at work anytime I use a knife. They
>>> work really well. They do eventually get a hole if you stick them
>>> enough times. But they do protect your hands.
>>
>> Where can I order a pair? I'm serious.
>
>
>
>
> http://www.cookingenthusiast.com/lig...es/p/W9R26082/
>
>
> or http://tinyurl.com/yb8acsk
>
> The company, "Cooking Enthusiast", used to be "Professional Cutlery
> Direct". They sell all kinds of knives and are great to deal with. The
> owner is very helpful on the phone.
>
> gloria p
> no affiliation with the company
> just a satisfied customer

I ordered one. Thanks

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

Melba's Jammin' wrote:
> In article >,
> "Joe Cilinceon" > wrote:
>
>> Melba's Jammin' wrote:
>
>>> How often do you use more than, say, the same four?
>
>> I have what would be 4 chef's knives/gyuto ranging from 210mm to
>> 270mm which
>
>> Now I probably have the more boning/butcher type knives than the
>> rest with 3 cleavers in different sizes and weights for that as well
>> as the various
>
>> Most home cooks could probably cook most things using 3 to 4 knives
>> in the course of a year and I could also.
>
> Huh.

Sorry to confuse you I rotate them on a regular basis so I use all of them
in the course of a month. Is that clearer?

--

Joe Cilinceon

In article >,
"Joe Cilinceon" > wrote:

> Melba's Jammin' wrote:
> > In article >,
> > "Joe Cilinceon" > wrote:
> >
> >> Melba's Jammin' wrote:
> >
> >>> How often do you use more than, say, the same four?
> >
> >> I have what would be 4 chef's knives/gyuto ranging from 210mm to
> >> 270mm which
> >
> >> Now I probably have the more boning/butcher type knives than the
> >> rest with 3 cleavers in different sizes and weights for that as well
> >> as the various
> >
> >> Most home cooks could probably cook most things using 3 to 4 knives
> >> in the course of a year and I could also.
> >
> > Huh.
>
> Sorry to confuse you I rotate them on a regular basis so I use all of them
> in the course of a month. Is that clearer?

"Huh" was not a question, Joe. It was a comment. :-)
I wasn't confused. :-)


--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller 12/28/2009

Janet Wilder wrote:
> gloria.p wrote:
>> Janet Wilder wrote:
>>> wrote:
>>>
>>>> They make special gloves to protect the non-knife hand while cutting.
>>>> I'm actually required to wear one at work anytime I use a knife. They
>>>> work really well. They do eventually get a hole if you stick them
>>>> enough times. But they do protect your hands.
>>>
>>> Where can I order a pair? I'm serious.
>>
>>
>>
>>
>> http://www.cookingenthusiast.com/lig...es/p/W9R26082/
>>
>>
>> or http://tinyurl.com/yb8acsk
>>
>> The company, "Cooking Enthusiast", used to be "Professional Cutlery
>> Direct". They sell all kinds of knives and are great to deal with.
>> The owner is very helpful on the phone.
>>
>> gloria p
>> no affiliation with the company
>> just a satisfied customer
>
> I ordered one. Thanks
>
I hate replying to myself.

I just got a confirmation on the order and it turns out it was from
cutlery and more which is a place I have done much business with. Happy
to be getting a finger-saver.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On Jan 5, 10:20*am, Janet Wilder > wrote:
> wrote:
> > They make special gloves to protect the non-knife hand while cutting.
> > I'm actually required to wear one at work anytime I use a knife. They
> > work really well. They do eventually get a hole if you stick them
> > enough times. But they do protect your hands.
>
> Where can I order a pair? *I'm serious.
> --

Restaurant supply places will have them.

If you want the expensive chain mail type. Safe-T-Guard is really
good. But they are $75 each. I use a pair for cleaning the slicers.
They are actually for the meat department, but I got lucky when the
deli manager accidentally ordered a pair and nobody else liked them.

The cheaper kind, which is what I used most of the time is like this:

<http://www.amazon.com/Microplane-340...tant-Glove/dp/
B001QXZORE/ref=sr_1_5?ie=UTF8&s=home-garden&qid=1262766428&sr=8-5>

You can probably find them cheaper. Search for "cutting glove" or "cut
resistant glove". I get mine through work. I think they pay about $12
per glove.

On Tue, 5 Jan 2010 15:37:49 -0500, blake murphy
> wrote:

>On Mon, 04 Jan 2010 23:33:08 -0600, Lou Decruss wrote:

>> I agree with the thrift store suggestions. I see them there all the
>> time for 25-50 cents. They do make a difference in how your knives
>> will cut.
>>
>> Lou
>
>thanks to all for suggestions. i don't generally come across thrift stores
>in my travels, though.
>
>your pal,
>blake

Try eBay or Craigs list.

Lou

On Jan 4, 11:31*am, brooklyn1 > wrote:

> Sounds more like you need professional instruction on how to use
> cutlery... no one should be cutting themselves often, in fact anyone
> who works with kitchen knives on a regular basis should cut themselves
> rarely if at all. *

I'm left-handed. Given what I've seen you post previously on the
inherent
clumsiness of southpaws, there's probably no point.

Cindy Hamilton

On Tue, 05 Jan 2010 20:34:14 -0600, Janet Wilder
> wrote:

>Janet Wilder wrote:
>> gloria.p wrote:
>>> Janet Wilder wrote:
>>>> wrote:
>>>>
>>>>> They make special gloves to protect the non-knife hand while cutting.
>>>>> I'm actually required to wear one at work anytime I use a knife. They
>>>>> work really well. They do eventually get a hole if you stick them
>>>>> enough times. But they do protect your hands.
>>>>
>>>> Where can I order a pair? I'm serious.
>>>
>>> http://www.cookingenthusiast.com/lig...es/p/W9R26082/
>>>
>>>
>>> or http://tinyurl.com/yb8acsk
>>>
>>> The company, "Cooking Enthusiast", used to be "Professional Cutlery
>>> Direct". They sell all kinds of knives and are great to deal with.
>>> The owner is very helpful on the phone.
>>>

>> I ordered one. Thanks
>>
>I hate replying to myself.
>
>I just got a confirmation on the order and it turns out it was from
>cutlery and more which is a place I have done much business with. Happy
>to be getting a finger-saver.

IF I were to buy one (NOT) I think this is best, incoratetes the
latest technology:
http://www.chefscatalog.com/product/...ant-Glove.aspx

I think those gloves give a false sense of security. Anyone who is
cutting themself doing kitchen knife work needs to learn proper
technique

On Wed, 6 Jan 2010 00:36:28 -0800 (PST), "
> wrote:

>On Jan 5, 10:20*am, Janet Wilder > wrote:
>> wrote:
>> > They make special gloves to protect the non-knife hand while cutting.
>> > I'm actually required to wear one at work anytime I use a knife. They
>> > work really well. They do eventually get a hole if you stick them
>> > enough times. But they do protect your hands.
>>
>> Where can I order a pair? *I'm serious.
>> --
>
>Restaurant supply places will have them.
>
>If you want the expensive chain mail type. Safe-T-Guard is really
>good. But they are $75 each. I use a pair for cleaning the slicers.
>They are actually for the meat department, but I got lucky when the
>deli manager accidentally ordered a pair and nobody else liked them.
>
>The cheaper kind, which is what I used most of the time is like this:
>
><http://www.amazon.com/Microplane-340...tant-Glove/dp/
>B001QXZORE/ref=sr_1_5?ie=UTF8&s=home-garden&qid=1262766428&sr=8-5>
>
>You can probably find them cheaper. Search for "cutting glove" or "cut
>resistant glove". I get mine through work. I think they pay about $12
>per glove.

When I searched for mesh glove or something like that, I got something
I might actually use at home. One that covers the index finger and
thumb... at least that's all I'd need. An entire glove would be quite
awkward, IMO.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Wed, 6 Jan 2010 05:43:48 -0800 (PST), Cindy Hamilton
> wrote:

>On Jan 4, 11:31*am, brooklyn1 > wrote:
>
>> Sounds more like you need professional instruction on how to use
>> cutlery... no one should be cutting themselves often, in fact anyone
>> who works with kitchen knives on a regular basis should cut themselves
>> rarely if at all. *
>
>I'm left-handed. Given what I've seen you post previously on the
>inherent clumsiness of southpaws, there's probably no point.
>
What I said is that machine tools are generally not made for left
handed people... it would be dangerous for a left handed person to
operate say a lathe, every lathe I've ever seen is designed for right
handed operators. But knives are generally not made with handedness,
however can be custom fitted. You need someone who is experienced
with cutlery to observe and correct you. Wearing that glove will only
make you more prone to accidents, especially on those ocasions that
for whatever reason you don't use it, and you will. The only people
I've seen using those type of gloves are those who do very repetitive
chores over long periods to protct their skin from abrasion and/or
puncture, like clam shuckers... like how sailmakers wear a leather
palm and a tailor uses a thimble... like how particular RFCers wear
kneepads! LOL

Here people watch this video and learn not to cut yourselves with sharp
knife.

http://www.youtube.com/watch?v=KA6Q84YNANc

--

Joe Cilinceon

On Jan 6, 7:11*am, brooklyn1 > wrote:
> On Tue, 05 Jan 2010 20:34:14 -0600, Janet Wilder
>
>
>
> > wrote:
> >Janet Wilder wrote:
> >> gloria.p wrote:
> >>> Janet Wilder wrote:
> >>>> wrote:
>
> >>>>> They make special gloves to protect the non-knife hand while cutting.
> >>>>> I'm actually required to wear one at work anytime I use a knife. They
> >>>>> work really well. They do eventually get a hole if you stick them
> >>>>> enough times. But they do protect your hands.
>
> >>>> Where can I order a pair? *I'm serious.
>
> >>>http://www.cookingenthusiast.com/lig...ant-kitchen-gl....
>
> >>> or * *http://tinyurl.com/yb8acsk
>
> >>> The company, "Cooking Enthusiast", used to be "Professional Cutlery
> >>> Direct". *They sell all kinds of knives and are great to deal with. *
> >>> The owner is very helpful on the phone.
>
> >> I ordered one. Thanks
>
> >I hate replying to myself.
>
> >I just got a confirmation on the order and it turns out it was from
> >cutlery and more which is a place I have done much business with. *Happy
> >to be getting a finger-saver.
>
> IF I were to buy one (NOT) I think this is best, incoratetes the
> latest technology:http://www.chefscatalog.com/product/...ant-Glove.aspx
>
> I think those gloves give a false sense of security. *Anyone who is
> cutting themself doing kitchen knife work needs to learn proper
> technique

I would disagree. I work in a deli department. We use knives all day
long. We haven't had a single knife injury from somebody wearing a
glove. But we've had plenty from those who skip the glove.

My own two knife injuries were both from a dull knife that slipped.
The first was the worst and happened before we had cutting gloves. I
was trying to cut something open, and the knife got my finger instead.
The next year, we had the new gloves, but they were bulky, and i hated
them. I did the same thing and got the next finger over. After that, I
started using a glove.

Those two injuries were a year apart, and after several years being
there. I do not normally cut myself even though I do those same
cutting tasks every day. The problem was a bad knife, and a cutting
glove would have prevented the injury. There have been a few times
since then where a knife has slipped and I know the glove did its
job.

On Jan 6, 10:04*am, sf > wrote:
> On Wed, 6 Jan 2010 00:36:28 -0800 (PST), "
>
>
>
> > wrote:
> >On Jan 5, 10:20 am, Janet Wilder > wrote:
> >> wrote:
> >> > They make special gloves to protect the non-knife hand while cutting..
> >> > I'm actually required to wear one at work anytime I use a knife. They
> >> > work really well. They do eventually get a hole if you stick them
> >> > enough times. But they do protect your hands.
>
> >> Where can I order a pair? I'm serious.
> >> --
>
> >Restaurant supply places will have them.
>
> >If you want the expensive chain mail type. Safe-T-Guard is really
> >good. But they are $75 each. I use a pair for cleaning the slicers.
> >They are actually for the meat department, but I got lucky when the
> >deli manager accidentally ordered a pair and nobody else liked them.
>
> >The cheaper kind, which is what I used most of the time is like this:
>
> ><http://www.amazon.com/Microplane-340...tant-Glove/dp/
> >B001QXZORE/ref=sr_1_5?ie=UTF8&s=home-garden&qid=1262766428&sr=8-5>
>
> >You can probably find them cheaper. Search for "cutting glove" or "cut
> >resistant glove". I get mine through work. I think they pay about $12
> >per glove.
>
> When I searched for mesh glove or something like that, I got something
> I might actually use at home. *One that covers the index finger and
> thumb... at least that's all I'd need. *An entire glove would be quite
> awkward, IMO.
>

It depends on the style. I use two different kinds. The regular one is
just a thick glove that works great while handling food. Not too
bulky, and I can easily wear a disposable glove over it to keep it
clean. You only wear one, as you don't need on on the hand that holds
the knife.

When I clean the slicers, I use a chain mail type of glove because I
can work my fingers better, which I need while cleaning. And I have to
wear them on both hands. They are heavier, so not what I want to wear
all the time. I have used them bathing a difficult cat. And I was very
glad as she tried to bite me several times. Cat bites can be very bad.
(And yes, I sanitized them before taking them back to work).