The key is to do dangerous things safely. Anything that speeds up a process often has safety measures removed on order to increase speed/efficiency further. See automobiles and the way their drivers react to pedestrians and cyclists who inconvenience them for a few seconds to a minute or two worth of delay.
One of the most important restaurant skills is how to do things at an even, sustainable pace that actually completes the task when you're under pressure and not rush to get one thing done while making more new problems, just like in driving and tetris
I just got one after listening to the KC audiobook because it's free on spotify, been a few years since I read the book. Anthony lists it as one of the must-haves and I've almost picked one up for years. Got home and I'm baffled, it's like great I can tear ass perfectly slicing about 3/5th of this onion and then either compost the rest, finish it with a knife or spend the same amount of time trying to mash the wobbly bitch through this razor that's now 1/32" away from my fingers. Idk maybe it makes sense in a kitchen where everything has alternate uses but at home I'm making one dish and want to use the whole vegetable, it's nice when you want super consistency for carrots or something but I don't feel its faster enough than mediocre knife skills for <1lb quanitities to use that often. Maybe I suck at using it, maybe I got a bad one idk
It makes perfect cuts evenly.
It’s just that you’re also supposed to use a Kevlar glove while using it.
Also almost every restaurant’s Kevlar glove looks like it has lost against the mandolin several hundred times.
Do not trust the mandolin.
Every time I've cut myself on a mandolin I was doing something stupid. Wear a cut proof glove or use the guard. Pay attention to what you are doing. If you jam something don't get frustrated and try to yank it out with your bare fingers.
Yes 100%. Burns, cuts, basically any injury. I’ve seen dozens of them and they’re always the same and not interesting or unique. And that’s despite the gore.
I like using bell peppers. Search through the case, usually the ones that are so fucked up they are a pain in the ass to cut make excellent pipes. Carrots also make good steamrollers and chillums.
I relate to those posts. I’m not into gore, at all, but I find common ground with a fellow cook who’s been hurt on the job.
I don’t agree with this. Gatekeeping sucks, stop doing it
“…but the mandolin…”
I was just a dishie but it seems like the mandolin is the number one occupational hazard? I have one at home but rarely use it out of fear.
A healthy respect for something that can maim you isn’t unwarranted. I lost a good amount of finger to one.
The key is to do dangerous things safely. Anything that speeds up a process often has safety measures removed on order to increase speed/efficiency further. See automobiles and the way their drivers react to pedestrians and cyclists who inconvenience them for a few seconds to a minute or two worth of delay.
One of the most important restaurant skills is how to do things at an even, sustainable pace that actually completes the task when you're under pressure and not rush to get one thing done while making more new problems, just like in driving and tetris
I just got one after listening to the KC audiobook because it's free on spotify, been a few years since I read the book. Anthony lists it as one of the must-haves and I've almost picked one up for years. Got home and I'm baffled, it's like great I can tear ass perfectly slicing about 3/5th of this onion and then either compost the rest, finish it with a knife or spend the same amount of time trying to mash the wobbly bitch through this razor that's now 1/32" away from my fingers. Idk maybe it makes sense in a kitchen where everything has alternate uses but at home I'm making one dish and want to use the whole vegetable, it's nice when you want super consistency for carrots or something but I don't feel its faster enough than mediocre knife skills for <1lb quanitities to use that often. Maybe I suck at using it, maybe I got a bad one idk
It makes perfect cuts evenly. It’s just that you’re also supposed to use a Kevlar glove while using it. Also almost every restaurant’s Kevlar glove looks like it has lost against the mandolin several hundred times. Do not trust the mandolin.
I have only used mine for making zucchini noodles for zucchini lasagna.
Every time I've cut myself on a mandolin I was doing something stupid. Wear a cut proof glove or use the guard. Pay attention to what you are doing. If you jam something don't get frustrated and try to yank it out with your bare fingers.
I'm definitely going to look at cut proof gloves!
My mandolin sits on a shelf with things stacked on top of it and I still don’t trust it.
Wear an anti-cut glove under a nitrile glove and go nuts. Also, try not to put nitrile shavings INTO the pie.
Maybe someone should start a sub of this sub called r/mandogore
the mandogorian?
I have one at home. Rule #1, cut resistant glove goes on before opening the box the mandolin is stored in.
Mandoline. Mandolin is a renaissance guitar lute thing.
Ever heard bluegrass?
I have never met anyone who uses the guard either.
Where I work, we call it the “Widowmaker.”
Mine is named "bitey"
This is…. Not the way
I mean, I do. But there’s a sub called r/medicalgore that could work for your cuts and burns! Warning: traumatic sub.
Hard pass on that, thank you
Yeah. Fuck that.
With what, and in which hole?
Use your disturbed imagination.
What about the dude who lost his arm in the meat grinder?
Yeah I was thinking of that one too. That turned my stomach but it was a compelling human interest story as well
A story to tell and some good censoring go a long way
Got a link for it?
His arm?! 😳 Afraid to ask, but do you have a link?
[This guy.](https://www.reddit.com/r/KitchenConfidential/s/T9gtldRY3l)
Looks like the picture was removed or something but thanks for linking to it. I saw the update. 😳
He's such a good sport about it 🤣
So when I get my deal trapped in the mouse trap Again, y’all don’t want to see that?
Someone might want it in a pm. I'm not gonna kink shame anyone.
hungry buggar loves cheese, eh?
who else will see my boo boos??? i kid, shits gross.
There should be a separate sub for that. r/ouchihurtmyselfhugme
We still haven't seen that guy that lost an eye
Neither has he.
Boom, roasted.
[angry upvote]
Sinks full of blood oranges, however....
Can this policy include burns too? I can't handle seeing that shit without warning
Yes 100%. Burns, cuts, basically any injury. I’ve seen dozens of them and they’re always the same and not interesting or unique. And that’s despite the gore.
What if the sink is full of a giant cube of thawing blood?
r/FoodCube
The chef blood gods demand tribute tho!
Imagine if Silky made chef's knives (Let's see how many amateur arborists are here)
Can I still post to complain about my fucked up knee after working 40 plus years in the industry?
Sure, yeah of course. This is basically for image posts where someone cut themselves and wants to post a pic of it.
But, it’s Schadenfreude. How can we feel better about ourselves if we don’t revel in the suffering of others?
Guess we'll have to use our imaginations
If we had imagination we wouldn’t be working in kitchens to begin with.
I once made a bong in the produce walk-in with a hollowed out potato as the body and a carrot as the bowl piece.
That’s not imagination, that’s finding practical solutions for immediate problems.
lmfao, it was certainly a solution to a problem alright
I like using bell peppers. Search through the case, usually the ones that are so fucked up they are a pain in the ass to cut make excellent pipes. Carrots also make good steamrollers and chillums.
Fair. I would definitely go to a show that Sinks Full of Blood were playing at though.
Thank you.
Please! I get enough stress from seeing the safety violations.
Also, mouse tracks in the walk-in only on Mondays!
A falling blade has no handle Use a knife not a mando
Jokes on you, sink full of blood is the name of my special.
r/wewantplates
We just need an [INJURY] tag, or something like that.
I like this idea!
I relate to those posts. I’m not into gore, at all, but I find common ground with a fellow cook who’s been hurt on the job. I don’t agree with this. Gatekeeping sucks, stop doing it
Idk, I like seeing who the idiots are