Best Finger Protector for GRATER/MANDOLIN/SLICER?
April 10, 2020 3:26 AM   Subscribe

As we speak I have numerous cuts as a result of using a grater/slicer that came not with a guard/protector. I want one - but need something that's not flimsy and will hold a carrot on a universal-sized mandolin/slicer. Name your best. TIA
posted by watercarrier to Home & Garden (7 answers total) 3 users marked this as a favorite
mine came with a glove that i have stabbed numerous times and not punctured but otherwise i would use an oven mitt or something i guess? like on my hand. to hold the carrot.
posted by poffin boffin at 4:08 AM on April 10, 2020 [2 favorites]

Best answer: A cut-resistant glove is the answer! Also good for oysters.
posted by mskyle at 4:52 AM on April 10, 2020 [20 favorites]

Third vote for a safety glove. I have two in the kitchen drawer with the grater and never grate or mandolin without one on. Having two means one can be in the wash and I’ll still be able to protect my hand. ❤️
posted by hilaryjade at 5:26 AM on April 10, 2020 [2 favorites]

The safety glove definitely. I have cut myself with the guard still on. If you have little or big hands, read the reviews carefully or measure if possible. I had to try some before getting a tiny one for my teeny-tiny hands.
posted by dorothyisunderwood at 5:29 AM on April 10, 2020 [1 favorite]

If you want to go totally medieval, step on up to a chain-mail glove.
posted by briank at 5:36 AM on April 10, 2020 [4 favorites]

The chain-mail glove is a classic for butcher shops, but I always found those thick reusable yellow rubber gloves they sell at the hardware store perfectly adequate for this - that's what we used when I was prep-cooking.

These days, I just use a sharp chef's knife for almost everything except peeling, but I still pull out the rubber glove for grating carrots or nutmeg/cinnamon. Those are just the wrong shape for the task, and I like my knuckles.
posted by aspersioncast at 6:55 AM on April 10, 2020 [2 favorites]

I also use a glove. The other thing is to give up slicing the last bit of vegetable. If you watch professional chefs using a mandoline on TV they always end up throwing out the last sixth of the item, whenever it gets small enough they can't hold it well. Of course you don't have to throw it out; you can still chop the rest with a knife, or throw it into vegetable stock, or something. But don't feel you have to slice every thing to the very end.
posted by Nelson at 7:38 AM on April 10, 2020 [2 favorites]

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