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

[Mike C. Baker]

Ignoring for a moment my prior post about the filleting glove, let me chime 
in with Adamantius the Wise:

"What he said!", when it comes to properly sharpened / maintained cutlery.

And, really, it isn't *that* difficult to sharpen knives properly as long as 
you have good tools to do it with and a little bit of instruction / can 
follow a diagram and maintain the proper angle between blade edge and 
stone/hone. [Any Scout (BSA) who has paid attention should have the basics 
down by the time they complete First Class, at least as the program worked 
30 years ago for my own youth experience, and 12 years ago for Webelos Cubs 
(my sons).]  Using a steel for edge maintenance is something I will admit is 
still a mystery to me, although I use a ceramic rod for occasional 
touch-ups.  OVER-use of a steel is possible according to my teachers, as it 
can leave a "wire edge" that folds over quickly and makes for a self-dulling 
blade.

On the matter of prices for gloves -- last I checked, the butcher's glove I 
lust toward was costing well over 50 bucks, and when your last regular 
paycheck was <mumble> months ago, every dollar counts...

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)
Opinions? I'm FULL of 'em  |   Buy my writings!: 
http://www.lulu.com/WizardsDen
   http://www.livejournal.com/users/kihebard/

----- Original Message ----- 
From: "Phil Troy / G. Tacitus Adamantius" <adamantius.magister at verizon.net>
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
Sent: Friday, March 31, 2006 11:56 AM
Subject: Re: Kitchen Glove - was Re: [Sca-cooks] Knives
> On Mar 31, 2006, at 12:30 PM, Judith L. Smith Adams wrote:
>> Yup... for some of us, some years...
>>   Judith
>
> 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
>
>>
>> Tom Vincent <tom.vincent at yahoo.com> wrote:
>>   Twenty dollars is 'that much investment'?!? Yikes!
>>
>> Duriel