🔕 🔔
Loading…

My Basket ()

All questions

protection

Hi chefs,
I'm an industrial design student trying to develop a forearm arm/hand protection against burns and cuts as a future tool for chefs
Maybe you can tell me which parts and areas are injured more often or frequently?

Feel free to add also other suggestions you always missed in the kitchen
(measuring things, temperature indicator..)

Greetings Jules

asked by Jules about 2 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
Amy
added about 2 years ago

I am a baker...so I'd say the backs of my hands and my forearms, as I am always "reaching" inside the oven. As for cuts, the fingers when slicing with a bread knife. Would love gloves that "fit" my hands well (no bulk or long fingers) and are heat safe so that I can handle hot sugar, hot muffins, hot breads, etc without scalding my fingers. Thanks!

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
Nancy

Nancy is a trusted home cook.

added about 2 years ago

agree. also gauntlet to protect top of forearm from burns on oven rack, when I'm in a rush or too lazy to pull out food that's cooking to test it and just reach in.

Have you contacted professionals & students? if yes, great. If not, consider CIA, the northern California cooking school (still open?), Cornell Hotel School, etc. Also,
http://womenchefs.org/wcr...
http://www.iacp.com/
http://www.acfchefs.org/
etc

731da808 0ee6 4688 813c 05a2a7f1ca9b  16463817 10154453650334385 2720521257626860247 o
PieceOfLayerCake

PieceofLayerCake is a trusted source on baking.

added about 2 years ago

I have many.....many burns on my arms. It came form being in an unnecessary hurry as a young baker. I tend to burn myself on my upper arm, right over my biceps, particularly on my left arm. Its usually because I'm in a rush and the sheet pans slip and slide as I take them out of the oven/rotate them. Other than that, just all over my forearm. I rarely cut myself, but if my knife slips while I'm trimming cake layers, its usually a pretty nasty one on the palm.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 2 years ago

Light-weight thin close-fitting heat-resistant water-resistant knife-proof (from slicing and jabbing) flexible hand & arm armor

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Loading…

Reset
Password

  Enter your email below and we'll send you instructions on how to reset your password

Account Created

Welcome!

Logged In

Enjoy!

Email Sent

Please check your email for instructions
on how to reset your password

Successfully logged out

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.