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Thread Starter 

Hi chefs, 
I'm an industrial design student trying to develop a forearm arm/hand protection against burns and cuts as a future tool for chefs
Maybe you can tell me which parts and areas are injured more often or frequently?

Feel free to add also other suggestions you always missed in the kitchen
(measuring things, temperature indicator..) 


I'm really happy about comments (or sketches/ fotos) - would help me a lot ! 

Greetings Jules