What you are looking to is the ove glove.

A friend has one and she thinks it would be too bulky. Wonder if they come in sizes? Will check it out.

Both hands? If one is worse than the other, can you hold the item in place with a fork?

How about using a mandolin with a food holder/guard to keep your fingers away from the blade? Or slicing celery with a food processor? Or using one of the many gizmos (Oxo makes some) that will cut veggies without your fingers getting near?

'Ove Glove is for heat. Doesn't say anything about can't be cut!

Elmer, I do have a mandolin, that I use. I need to correct my post. I cut my finger while cutting chicken for stir fry, slippery little buggers. I use my kitchen shears also, but sometimes I need to use the knife. I hold knife with left hand (I'm a lefty) would need glove for right hand.

Chicken is slippery for everyone.

I occasionally buy whole air-cooled chickens at Whole Foods. Not wanting to mess with it myself, I ask the butcher to cut it into pieces for me. They always do so happily. I think that's perhaps possible at any full service meat counter with a living, breathing butcher. The last time, just a few days ago, I complimented him on what a expert job he did and so quickly, just a few minutes. His response - "Thanks, I get a lot of practice".

Well, I live in a small community with 2 1/2 grocery stores. No butcher, everything prepackaged. 2 hours to the nearest Sam's and 3 hours to the nearest whole Foods. Not going to find a butcher near me.

Wait, there is a grocery store north of us, about an hour, and I do believe they have a butcher. I seldom go that direction, but may have to try there.

I miss the convenience of having the stores all around us, but do love living on the lake!

Kathy, look for filet gloves that come in sizes. No Cry is one. I've kept a pair in my fishing vest for years, and bought one larger for DH (who doesn't particularly like to fish but he does filet them and do other knife work in the kitchen helping out). Toss in the washer, air dry, when needed.

No Cry cut resistant filet gloves

--And if you are wondering why a pair, one on a hand to hang onto a slippery fish with a secure grip, the other to handle the knife ;0)

That's too bad there aren't more convenient stores around. (I need to be in/near civilization myself. I'm not keen on small towns or rural areas for many reasons but to each their own tastes)

The stores don't sell packages of cut up chicken pieces?

There are steel mesh gloves for working with knives. Sort of micro chainmail. I have one, though rarely need to use it. I did once get four stitches (no gloves, not my kitchen, not my knife), but it was the onion's fault. :)

These do work for incidental contact with the cutting edge. If you use a lot of pressure you could conceivably cut through them. But it sounds like you're not doing that or you would be beyond stitches. It also sounds like you're the kind of person these were actually made for. If you can get a size that's close to your hand size, they should work well.

Ove glove is for high heat, not cutting.

They sell thighs and breasts, I do buy boneless/skinless to make for less cutting. None for stir fry. They do have beef cut for stew, but I find it to have to much gristle, so I cut my own.

plllog, Yeah, those onions can be dangerous!

Check these out, they look like what you need. Reasonably priced, too, I think. I'm seriously considering something along this line myself. I think the day is coming that I might need one

Rusty

Rusty, those don't come in sizes. They'd be too big and that would make them awkward on my smaller hands. When they say size medium, they are probably referring to medium or averaged man's hands. I'm not averaged sized or a man ;0) Get the best fit described for your hand for best dexterity.

The 'no cry' mentioned and linked above comes in small. I use them with my mandolin. I only use one on the hand that holds the veg to be cut. Very snug and have been through the wash many times. An excellent choice.

I use Kevlar gloves when using the mandoline or Microplane box grater, but I only use one glove at a time. I have not generally found them necessary to use with knives, although there have been times when I should have.

I whittle and carve with my grandson. We both wear a kevlar carving glove. Bought them at KV Woodcarving supply.

Woodcraft also has a nice supply of protective hand wear.

A few quick thoughts:

1. I often sanitize kitchen towels in the microwave. If you do the same with gloves, don't get metal gloves.

2. Use a paper towel to grab slippery chicken when cutting.

3. Don't believe me on this one. Use your own judgement. I have not been able to find real studies of the common believe that a dull knife is more dangerous. A dull knife may cut your skin, a sharp knife can cut off your finger.

dcarch

I was going to suggest you look into the gloves that are used for oyster shucking but when I went to search for a brand name, NoCry was the brand that turned up first!!

However THESE got the best rating.....pricey things tho.

Are you using a chefs knife? Is it sharp? I've also heard "a dull knife is more dangerous than a sharp knife" and after using some pretty dull knives in relatives homes I think it's true.

Every time I've cut my fingers is because I wasn't making the "claw". https://www.youtube.com/watch?v=G-Fg7l7G1zw

Looks like the gloves are covered. what about a slightly different approach?

I know I've seen tools made for holding food while slicing, but I don't know what to call such things, so searching is a bit difficult.

Here's an interesting tool:

https://www.amazon.com/Knife-Kitchen-Protector-Chopping-Preparation/dp/B018T1AQ5U

And this:

https://www.etsy.com/listing/606861582/2-pampered-chef-kitchen-gadgets-4-cut-n?gpla=1&gao=1&&utm_source=google&utm_medium=cpc&utm_campaign=shopping_us_c-home_and_living-kitchen_and_dining-cookware-cooking_utensils_and_gadgets&utm_custom1=b056918c-b29a-4f28-8915-935bfb241240?utm_content=go_270949235_39873138702_194298115617_pla-305102694227_c__606861582&gclid=EAIaIQobChMIk93ks6CQ3gIVCVYNCh3CbAhCEAQYByABEgJi4_D_BwE

And this finger guard as well:

And might a fork - like a sharp meat fork might be used to hold things for cutting and keep hands away from the knife?

And FWIW, it is recommended by some experts that partially frozen raw meat is easier to cut and slice.

Great video! Yes, my knives are sharp., no I wasn’t using my chefs knife at the time. That was probably part of the reason I got cut.

Lots of good suggestions and I really appreciate all the ideas..

Elmer, what is an air cooled chicken?

Chickens need to be cooled relatively quickly after slaughter. The largest producers, examples of which include companies like Tyson, Perdue, and (in my area) Foster Farms, essentially operate chicken factories. The slaughtered meat is cooled in large vats of very cold water. The water is chlorinated because putting a whole bunch of slaughtered chickens together in water would contaminate the batch.

The meat absorbs the water (not a bad thing for the producers selling a product by the pound) and the meat leaches flavor into the water. If you've ever had a simply prepared chicken from one of these sources, you may have thought that the meat (especially white meat) wasn't particularly flavorful. That's caused by several reasons in addition to the water dunking (raising the chickens indoors and in cramped confinement is another) but the water bath is also a big reason.

Air chilled chicken, typically a product of smaller producers, doesn't go through a water bath. The birds are cooled with very cold air in a room that's colder than a refrigerator but not quite at freezing temperature.

Free range, air cooled chicken (whether organic or not) is unbelievably flavorful and delicious. It's so much tastier than the regular chicken found it stores, it tastes the way chicken used to taste. Just as chicken tastes in Europe (where air chilling is very common).

Our favorite brand is Mary's Chicken, a local producer in my area whose products are sold in stores and often featured in restaurants. It's a bit more expensive but who wants cheaper chicken with no flavor? I can't overstate how delicious it is. We've served it to dinner guests at home - usually simply roasted with little additional fanfare- and always get comments like "this chicken tastes sooo good!"

Talk about easy meal preparation - salt and pepper (nothing else), put on a roasting pan and done after ~40 minutes in a 400 deg oven. Checked with a thermometer, sometimes an added 5 minutes may be needed. All the parts come out juicy and delicious.

Here's a link to their site and a video with more information

Mary's air chilled chicken

A suggestion that may work for you is to have the chicken or other meat partially frozen when it is being cut. Being partially frozen you can then cut it with long scissors rather than a knife. Recently been watching YT videos where food in Korea is being cut by really long food scissors which if you can find them would work better than regular kitchen shears.

Husband has given me several of the gloves that supposedly prevent cuts to the hands and they are all too big and floppy.

Ask O. J.

I believe dull knives are more dangerous, they will often touch the item and unexpectedly slide or slip in an unexpected movement, without biting in and cutting. That's what the risk is, not how sharp the knife is if hits a finger or hand part, but rather if it stays put. A sharp knife stays where it's intended.

You're also more likely to use less force with a sharp knife, making it easier to control its movements.

Professional chefs and also even butchers are usually fastidious with keeping their knives very sharp. I think following the example of these folks who work with knives all day long is a good enough reference.

Often it is theorized that, "A dull knife is more dangerous, doctors in an emergency room can tell you that most of the knife injuries are caused by dull knives."

Well, "It has been found that expensive wine drinkers in general are highly educated. Therefore, it follows that expensive wine will increase your IQ?" logically is it possible that dull knife owners as a group are people who are not as good in knife skills?

Chefs like sharp knives and chefs in general have much better knife skills.

When you cut with a dull knife, if the blade slips, the edge usually slips away from your fingers.

Again, this is only my uneducated, unproven anti-social thinking. Don't go and use a dull knife and blame me for getting cut. :-)

dcarch

I am with Maifleur, partially freeze your chicken, just stick it in the freezer long enough to firm up. It makes it easier to dice or slice with a knife, as in no slipping about. Good way to get really thin slices if that is what you are after. You can do this with any meat.

You would think scissors are safer but I once nibbed off part of the tip of a finger when I was snipping up some meat quickly. DH got me a glove but I find it cumbersome and which hand? I am an equal opportunity cutter.

I think the chicken meat sellers are missing out in a money making opportunity by not selling diced up chicken breasts for stir fry meals!!!! That's what I think! Everything else is being made and sold for convenience but I do not believe that a person can purchase diced chicken meat, yet stew meat has been sold for many years! What are they thinking?! HAHA!

I do not always see it but my HyVee has a "buy 4 get the 5th" free cooler that has pre-sliced chicken breasts. I like them because they are just the right amount for most recipes. If anyone lives in an are that has HyVee's you might look in that cooler for them.

Well, I cut carrots and celery yesterday using my butcher knife and the “claw” hold. No problem, BUT when using my no electric can Opener I reopened the cut on my finger! Think we will be having sandwiches or eating out for the next week! At least until this heals.

Kathy, I rarely cut myself in the kitchen, but did a few years ago....rushing to prep a salad when I had a large group coming for dinner. My finger probably should have had stitches and I didn't have time to go and get back, not be an absent hostess.

Every time I'd bump that hand (or use it) for a couple of days, my finger would bleed even butterflied. DH had finger splints

in his first aid box in his truck and those worked to protect it enough to heal undisturbed.

Re dangerous knives, knives are dangerous period. The four stitches I mentioned up topic were from a dull knife. It hit a hard spot in the onion and skittered sideways instead of cutting through it, like my own knife would have. Dull knives are dangerous because they require pressure to cut and can go path of least resistance with power, rather than just gliding through everything.

OTOH, I don't keep my own daily use knives perfectly sharp like the butcher does--not down to or through the bone sharp. I might be tired or distracted and do something stupid. My knives are sharp enough to go right through hard spots in onions, but won't cut all the way through my skin when just passing by (as opposed to while cutting, which would be very bad, but it's the stupid contacts I'm worried about).

Back to the original question, I think cut proof gloves, if they fit well, are a good choice.

I agree with Lars about the gloves. They look like a good choice

You may need only one but from how they look, you may be able to use them on either hand

I've had enough sliced fingers and grated knuckles that I'm getting a pair.

Not sure what to do about the time the knife slipped out of my hand and stabbed me in the ankle, but that's a different problem.

And look, you can get them in colors!!!

Oh my, momj, I’ve never done that trick!

arkansas girl, local grocery stores here sell cut up chicken breasts - they are available as tenders, thin slices for stir fries or in diced chunks for soups or stews or casseroles.

They also sell cooked, shredded chicken breasts suitable for making chicken salad or adding to salads or any other dish one would make with cooked chicken. Pretty handy for those that have no leftovers available :-))

A Chinese cleaver is a very safe kitchen knife.

It protects your fingers as you chop or slice.

dcarch

I have no memory of who taught me how to safely use knives but as much cooking and food prep that I do, the last time I seriously cut myself in the kitchen was in high school. Most people do not know how to wield their kitchen knives at all. Those youtube videos look useful; watch a few of them and practice.

Sharp knives plus handling skills equal fewer accidents.

Agree with pllog re: dull knives. Only bad cut I ever had was due to a dull knife. The user has to press harder and ends up using the knife incorrectly when it's dull. My injury happened when the knife slid across the top of an apple as I was pressing down and it cut my ring finger on the side of the nail....ended up hitting a nerve. Talk about pain!

I agree with freezing the meat but I would use the slicing blade on my food processor to cut it. That way, no fingers involved.

You don't have to hard freeze the meat, just firm it up-partial freeze.

That Chinese vegetable cleaver looks very interesting!