In my pre-violin, pre college, pre career days I had aspired to being a professional Chef. Cuts, nicked fingers and bandages were ubiquitous in the kitchen and just part of life.
As a violinist (even an amateur like me) those kitchen slips mean time lost playing while things heal. One of these slips almost ended Nadia's career. Then I remembered something that was always around but rarely used in the professional kitchen - stainless steel chain mail gloves.
I now have one atop my knife block and always use it when using any kitchen knife. Since then I've not had a single cut although I have felt the pressure of the blade against the glove and realized that that could have been a nasty cut. (FWIW: my knives are razor sharp)
Just a thought for my fellow string players who also cook.
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