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.
hope i'm not reviving a completely dead post, but it's a forever relevant issue.
I think Anthony Bourdain is most correct about the chef's/knife callus.something akin to "it's a secret handshake among chef's/cooks, you shake their hand and you notice it, it's like a fraternity"
I dunno how one could not get a callus while doing much work in a kitchen, even with the finest of knives. furthermore I dunno if I'd trust a chef whose book is "just don't eat out on Saturdays" implying that the kitchen won't be able to give you their all. It really sucks when our ticket times fall to 30 minutes instead of 20, or when a party comes in at (or even after close :( at some places, but you gotta give everyone your best. But I'll admit even with best intentions, the quality might be a little off, so maybe the author has a small point.
anyways, the only reason you guys are getting that blister underneath your callus is because you're not using your knife enough to get past that point, or you switch between desk and working too often. I only got the blister underneath while forming the callus. definitely not the most pleasant when it splits, but it'll heal and you won't see it again unless you take a few months off between kitchen work.
Home cook here. I keep my knives sharp.
The last two weeks my wife has been sick like a dog with the URI going around and wanted many soups/stews.
My very small callous got bigger. Turns out two cups of mirepoix per day, plus chopping carrots and potatoes and normal meat cutting is enough.