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#1
08-13-2002, 07:53 PM
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 the infamous knife callous Are you supposed to have one? It seems to me M. Boudrain says that every decent chef has one, but I've read other accounts (was it Tell Erdhart in "But Never Eat Out on A Saturday Night"?) which insist that if you know how to hold a knife, you won't get a callous. Of course the question only came to mind on account of a large and painful blister that has taken up habitation at the base of my index finger. Do I grin and bear it, or change my technique? Oddly enough, this has never happened before. regards, P
__________________ Free Hat!      |
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#3
08-13-2002, 08:17 PM
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| wow, what a quick reply. It seems I too am destined to have one... I think it's kinda cool, really. Infantile or not, showing off scars is fun. Still, I know that no matter how careful I am I'm going to get lemon juice or salt (or both) in there sometime after blister but before callous... not looking forward to that. Any more insight? - P
__________________ Free Hat! |
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#4
08-13-2002, 11:46 PM
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| Every cook or chef I know has one. There's nothing wrong with your knife skills; you're just working hard. Just wait till you get the blister under the callous; that's always fun. 
__________________ spoooooon! |
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#6
08-14-2002, 05:39 PM
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| One way to lessen that inevitable callous is to bring your knife to a knife sharpener and have him grind away the edges so that it is rounded. It won't eliminate the callous, but having edges will increase the chances of cutting open that callous.
__________________ "A positive attitude may not solve all your problems, but it will annoy enough people to make it worth the effort." - Herm Albright |
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#7
08-14-2002, 08:56 PM
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| It's a great way to tell if a chef is a "working" chef or a "desk" chef!!!!  I can always tell when I am spending too much time doing desk work and not enough time cooking. My callous eventually falls off, and I have to start over, making a new one!! Anyone else ever have this problem?
__________________ From Man's sweat and God's love, beer came into the World-Saint Arnoldus |
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#10
08-15-2002, 03:14 PM
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| Cooking is hard on the extremeties..... Cooks and chefs DO get foot blisters from working long shifts on a hard floors. No problem. Its the varicose veins that get you. Maybe we could start a "support hose support group" lol.......
__________________ What a relief! To find out after all these years that I'm not crazy. I'm just culinarily divergent... |
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#11
08-15-2002, 04:31 PM
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| Moxiefan,this problem sometimes occurs if you hold a knife tightly because it isn`t very sharp.You are,therefore,having to exert more pressure so that the knife does it`s job.I don`t have this problem,the last 20 years have seen to that,i`ve got hard hands. ShawtyCat,there is no easy answer to getting sore feet.It is,as much as we all hate it,something we are stuck with.I regularly get days when i wish my feet were detachable.When i get home,i could take them and put on a fresh pair.  Best wishes,Leo.  |
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#12
08-15-2002, 05:52 PM
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| I second the detachable feet Leo ....I also have to invest in a new back and a new pair of knees. The creaking is going to start getting to me soon. Sigh...it's too bad I really love cooking.  Oh...wait...there's something else. Does anyone get sharp pains in their hands after being over the hot stove then having to get something out of the fridge or the freezer?? Man, you should have named this thread...Cooking Aches and Pains
__________________ Jodi I don't know about you but I think I need a nap. Last edited by ShawtyCat : 08-15-2002 at 05:54 PM. |
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#13
08-16-2002, 11:47 AM
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| ShawtyCat,we are culinary masochists!We have pain inflicted upon us in order to bring other people pleasure.I`ve had a tingling in my fingers from the same thing.I also regularly suffer from cramp in my legs when i sit down.I`m due for a overhaul anyway,the bodywork needs some attention. Last time i went for a health check,i had a suprise.The "doctor"was dressed as a mechanic,i`ve no idea what was going on there. I`m not too sure what she was going to do with an adjustable spanner  Best wishes,Leo. |
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#14
08-17-2002, 04:42 AM
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| I've found too, that the type of knife makes a difference; find a knife that 'fits' your hand. When I use the Dick knives, I get a blister every time, and the knife always feels awkward in my grip (i have small hands, being a hobbit and all). But my Wursthoff fit me like a glove, and tho I've gotten callus from them, no blisters.
__________________ __________________ "Like water for chocolate" |
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#15
08-17-2002, 06:28 PM
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| I`ve noticed a number of people use German knives,i.e.F.Dick,Wusthof,etc.Have any of you tried Gustav Emil or Henckels?They are extremely good knives and you don`t need to use too much pressure to do any task.They also stay sharp if you look after them. If that doesn`t help,it could be that you are joining lots of other chefs across the world.I`ve yet to meet a chef with soft hands. Leo. |
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