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Unread 02-26-2013, 11:31 PM   #19
Babbling Farker

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Join Date: 12-17-10
Location: Pleasanton, Ca
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Frankly, I have started using a chef's "kevlar" glove for trimming, slicing and mandolining. My food service glove fits right over it and I know unless I go straight at my hand I am safe. I get enough ripped up fingers from woodworking.....gimme a break!
Large Big Green Egg, Cold smokehouse,
Santa Maria pit, Backwoods Chubby,
26.75" Weber OTG, Weber Performer, WGA
MAK One Star Pellet Grill, Smokey Joe Gold, Jumbo Joe Gold, Custom wooden handles for BBQ's made by Marty Leach (oh, that's me)
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