Recommendation? Chain mail gloves for kitchen?

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WOODS127

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Dec 6, 2020
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Would using chain mail gloves in the kitchen be a good idea? Just want to know if I can use them or if I need to buy something else for kitchen use.
 
WOODS127 said:
Would using chain mail gloves in the kitchen be a good idea? Just want to know if I can use them or if I need to buy something else for kitchen use.
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You could but they require a fair amount of work to clean them and that will get old quick. I wore one every work day for 46 years so am somewhat familiar with them.
 
Thanks for the advice! I'll probably stick to kevlar for kitchen use. It will last longer.
 
In the kitchen, focus is the win. Curl in your fingers and pay attention. You don't actually need mail glove level protection. It will reduce your sensitivity and consequently, your precision. Mail gloves are intended for butchering animals all day long in cold temperatures. Cold hands and strong, long cuts require that kind of protection. Out of the slaughterhouse, I have never seen a butcher wear a mail glove.
 
I liked the nitrile coated kevlar/plastic gloves. I believe that is what was frequently used/required in the butchering and cutting areas at a meat processing facility I worked in for a short stint. Cleanability and the metal rings coming off into the meat were challenges of the metal gloves.
 
WOODS127 said:
Would using chain mail gloves in the kitchen be a good idea? Just want to know if I can use them or if I need to buy something else for kitchen use.
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Not unless you're shucking oysters, as others have said. As for something else, no, but only because you can't buy common sense. Watch some videos on using a kitchen knife properly, make sure your blades are sharp and go slow until you're certain you have your technique down and that will protect your fingers better than the glove.
 
I sharpen at a farmers market and the seafood vendor pops oysters all day without chain mail. I cringe.
 
Thanks. I've shucked oysters my whole life without gloves. But of course never on a large scale professional capacity. So yes, I can understand.
 
If you are just cutting veges and meat and other normal slicing duties at home I think learning how to safely use a knife would be my first piece of advise. If you feel like you need to wear protection for this, then maybe get someone else to do the prep work.
 
Spideyjg said:
I sharpen at a farmers market and the seafood vendor pops oysters all day without chain mail. I cringe.
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Hi. Off topic but what do you use to sharpen at the market? I’m thinking of doing that as a side gig and I’m all over the place, but know I do not want to sharpen on whetstones... or I do, but I’ll loose Money on an hourly basis!
 
1X42 belt 1700 rpm sander primarily, Tormek, and I do carry a Norton box with 3 waterstones in case. Most blades are trainwrecks and no way to keep up doing stones only. Been doing it about 9 years every Saturday.
 
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