Kitchen knives don't discriminate. From culinary students to executive chefs, everyone who works with sharp blades accumulates cuts. Some are minor. Some end careers. All are preventable with the right approach.
Why Kitchen Cuts Happen
Speed is the enemy of safety. Service pressure, ticket times, prep deadlines — they all push cooks to move faster than their knife skills warrant. Fatigue compounds the problem. Hour eight of a prep shift is when fingers get cut.
Protection Strategies
Cut-resistant gloves make sense for high-volume prep where speed and safety conflict. For knife work requiring feel, self-adhering tape on the guiding hand provides some protection while maintaining sensitivity.
Your non-knife hand is most at risk. It positions food, controls pace, and lives millimeters from the blade. Protect the guide hand first.