Public Service Announcement

The photo has nothing to do with this post.

It was about twenty years ago when I first became aware of cooking shows on tv. I grew up with Julia Child and the Galloping Gourmet, but food shows were few and far between way back then.

The Food Network was the first food channel I think – jumping on the culinary bandwagon to satisfy our love of learning about cooking and various cuisines.

There were so many formats back then to the shows. There was Bobby Flay barbequeing on his NYC rooftop, everything from chicken to pigs, along with a special pitcher of margaritas made with grilled peaches. There were occasional shots of his beautiful model wife carrying in baskets of jalapeños or tomatoes. (We all know how that ended.)

There was Emeril LaGasse, with his talk-show style cooking show complete with a live audience and jazz band, like a daytime foodie version of Johnny Carson. And his Bam! that he yelled every time he threw something in a pan caught on throughout the country. It actually annoyed me, so I didn’t watch him.

There was Ina Garten, cooking from her Hampton home, with field trips to her personal florist in a nearby quaint town and to her seafood monger, so that she could put on pretty parties. She managed to do her whole show in a monotone voice, all while smiling, with sneak peaks at her poor husband, who obviously didn’t want to be filmed, forcing the fact that they really still get along after 50 years of marriage. We believe you, Ina!

I bring all of this up because for many of us, myself included, this was our first glimpse inside restaurant kitchens and inside the minds of chefs, revealing their creativity and vast culinary skills. As impressive as they all were, and are, I felt it actually inhibited a lot of home cooks.

During that same period of time I did a lot of cooking demonstrations and gave talks about cooking, encouraging people to get into the kitchen. (After all, I always say, “we have to eat!”) I constantly tried to convince people that what tv chefs or restaurant chefs do, is nothing like what we do as home cooks.

I think what’s most intimidating to people is the way a chef can dice an onion in one second flat while talking to the tv camera. Well if I have a guest in my home who comes at me with a timer, they’re getting kicked out of my house. It’s just not about speed or showing off. That doesn’t make one a better cook.

Following is my public service announcement. It involves a knife. Anything that is done with a knife can potentially be dangerous.

Years ago I decided to de-pit an avocado like chefs do on tv. Yes, I was much younger then. (I have since come to the conclusion that Bobby Flay uses a stunt double.)

I opened up the avocado lengthwise, held the half with the pit in my left hand, and just like on tv, slammed my sharp chef knife into the pit with my right hand. All it takes is a little twist of the knife and the pit can easily be removed.

_MG_0596

Well, except when the knife doesn’t make contact with the pit and instead slips off the avocado and lands across your hand. Fortunately I didn’t have to go to the emergency room but let me tell you – I never did this again.

And definitely don’t think you can stab the pit.

_MG_0597

As long as I’m discussing lessons learned, a mandoline is also a very dangerous kitchen tool. A couple of years ago I posted a photo of my finger dripping blood after going just a bit too far slicing a potato with my mandoline. You just always think there’s a little more there than there actually is!

My friend Richard recommended a kevlar glove, and it is a lifesaver. Perhaps literally. Even if I want to slice one little carrot, I put on my glove! I will alway be thankful for Richard’s recommendation, and to this day my fingertips are intact.

Happy safe cooking!

By Published On: October 17th, 2022170 Comments on Public Service Announcement

About the Author: Chef Mimi

As a self-taught home cook, with many years in the culinary profession, I am passionate about all things food-related. Especially eating!

170 Comments

  1. gina@mytinytexaslife September 16, 2016 at 7:50 AM - Reply

    Great tips. I have only cut myself once and that was peeling potatoes. As for the mandolin-that is yet to be determined but all signed point to ‘its only a matter of time’. I have the awful habit of placing my index finger along the top of a knife when chopping-working on correcting that. Great post :)

    • chef mimi September 16, 2016 at 1:18 PM - Reply

      You are lucky. But mostly I burn myself. I have interesting scar patterns, along both forearms. I think that why chefs wear long sleeves!

      • gina@mytinytexaslife September 16, 2016 at 8:27 PM

        Never thought of that. Prolly a good idea 😊🔥

  2. spiritedcook September 16, 2016 at 8:32 AM - Reply

    First of all, you totally crack me up – second, I feel as if we have been separated from birth. When I was a cooking teacher, I remember one time when I was teaching in a school on the Maine Coast, and the assistants kept saying, you are so clean! (translation: you clean up after yourself) and I would say, that’s because I’m a cooking teacher teaching HOME COOKS not a chef with a staff! I keep meaning to buy a Kevlar glove, thanks for the PSA!!!
    I don’t get to write comments often, but I love reading your blog, especially now that I haven’t been writing my own because I am busy with our Airbnb rentals in the White Mountains — still cooking, but not writing, maybe I will again soon! Cheers Mimi!

    • chef mimi September 16, 2016 at 1:21 PM - Reply

      When I saw your face I immediately remembered your blog and thought that once again WordPress had dropped me from following you. Good to know things are going well. Yes, chefs are not home cooks, and in my bio, I actually say something about comparing what we have learned from cooking for families for umpteen years vs. what chef’s learn in chef’s school. I’m not saying I have culinary school experience, but I have many years of feeding a family with different tastes, needs, day after day, sometimes on an extreme budget!!!

  3. Utkarshini Khanna September 16, 2016 at 9:03 AM - Reply

    What an interesting read!

  4. Linda Duffin September 16, 2016 at 9:06 AM - Reply

    In that case, Spirited Cook and Mimi, we must be triplets! I once put the blood into a blood orange gin. I haven’t seen half of those shows, being a Brit, but you still made me laugh. Did you ever see our late lamented Fanny Cradock? She cooked in a ball gown and had a cowed husband called Johnny who famously once ended a show on doughnuts by intoning ‘If you try that recipe at home, I hope your doughnuts turn out like Fanny’s’. Bear in mind fannies on this side of the Atlantic refer to – er – front bottoms. Lx

    • spiritedcook September 16, 2016 at 9:14 AM - Reply

      LOL, my lost third sister across the pond!

    • chef mimi September 16, 2016 at 1:26 PM - Reply

      Well, Bobby Flay cheated on his model wife with an cooking assistant, Ina Garten is a wealthy woman who lives in the Hampton’s and has lots of gay friends for whom she cooks, and a shy Jewish husband who she seriously forces on camera. She just bores me. Fanny Cradock sounds hysterical, and no, I haven’t heard of her. I’d love to see her show. Wonder if it’s on You Tube?!!!

  5. Nadia September 16, 2016 at 9:21 AM - Reply

    Well said. I am scared to death of mandolins after a bad accident about 15 years. Threw it away and have never used one since.

    • chef mimi September 16, 2016 at 1:26 PM - Reply

      Why do we always go too far? Even when we are paying attention and well aware that we could potentially lose our fingertips?!! Get a glove.

  6. cookingwithauntjuju.com September 16, 2016 at 9:34 AM - Reply

    I enjoyed going down memory lane with you as I remember and love many of those chefs today. I’m pretty careful getting the pit out of an avocado but a mandoline scares me. Never had an accident probably because I rarely, if ever, use it!

    • chef mimi September 16, 2016 at 1:27 PM - Reply

      I understand. I use mine a lot more often because of the glove!

      • cookingwithauntjuju.com September 16, 2016 at 2:03 PM

        I have a protective shield when I use it but I will have to look into this “glove”.

      • chef mimi September 16, 2016 at 5:25 PM

        The protective blade is very awkward for me. Do look in to the glove. It’s just so easy.

  7. Gerlinde de Broekert September 16, 2016 at 10:09 AM - Reply

    My favorite cooking shows are the older ones. My husband cut himself on the mandolin and we have been very careful ever since.

    • chef mimi September 16, 2016 at 1:28 PM - Reply

      Try the glove – it’s not even expensive!

  8. bitsandbreadcrumbs September 16, 2016 at 10:19 AM - Reply

    Some good tips and insightful points about cooking shows. I learned a lot from the shows, but never have tried to adopt “cheffy” knife skills and have only taken in what I thought I could manage. That being said, I know it is true that people love to watch the shows, but can be intimidated by cooking a bit more from the watching of the pros. While I’ve not yet (she says knocking on wood and with fingers crossed and intact) sliced my hand from hacking a pit in an avocado, I do use that technique, cautiously. I have a mandolin but kind of avoid it not only for fear of slicing my hand while using it but also while cleaning it. I like the idea of the kevlar glove and wonder if you can use it while washing the thing, lol! Another item to be cautious about is the blade on a food processor. I always give it wide berth when assembling, disassembling and cleaning it. Thoughtful post, thanks!

    • bitsandbreadcrumbs September 16, 2016 at 10:20 AM - Reply

      P.S. I posted yesterday, so if you didn’t get that notice then WP has dropped you, just FYI since you mentioned it. :D

    • chef mimi September 16, 2016 at 1:30 PM - Reply

      Good point about the food processor blade. One question – why is you hand on the mandoline except for holding the handle? You don’t use a brush? You can get the glove wet, definitely, though.

      • bitsandbreadcrumbs September 16, 2016 at 2:24 PM

        I use a sponge or cloth to hand wash my dishes, including blades, so I have to be very, very careful!

  9. Our Growing Paynes September 16, 2016 at 11:34 AM - Reply

    Oh geez. I slam the knife in all the time and touch wood I’ve been lucky. Now this makes me wonder when my luck will run out. And if it does, will I own up to it? :)

    • chef mimi September 16, 2016 at 1:00 PM - Reply

      You would think twice if you saw the stitches in my son-in-law’s hand…

      • Our Growing Paynes September 16, 2016 at 1:09 PM

        There should be a dislike for that! I hope he heals quickly!

      • chef mimi September 16, 2016 at 1:16 PM

        It went through to the other side….

      • Our Growing Paynes September 16, 2016 at 1:20 PM

        😳. Holy moly. Poor guy.

  10. Jack & Barbra Donachy September 16, 2016 at 12:55 PM - Reply

    I used to watch Julia Child as a kid, and between her example and that of A. J. McClane (Field and Stream Magazine angling editor and renowned seafood/fish chef who also studied the culinary arts in France) I dreamed of one day attending a top culinary institution. It never worked out… But, a few years ago Barbra and I stumbled onto The Great Courses where Bill Briwa, Executive Chef of the American Culinary Institute, has DVD’s/online videos that provide excellent instruction. So, thanks to the remarkable times in which we live, in a way I finally did get to study with a master chef. By the way, we, too, are huge fans of Shun knives – though, no, neither of us can slice an onion like the pros. Thanks as always Chef for an interesting post. JD

    • chef mimi September 16, 2016 at 12:59 PM - Reply

      What’s available on tv/media today really is incredible. Thanks for the comment!

  11. anotherfoodieblogger September 16, 2016 at 6:55 PM - Reply

    Since my middle name is “klutz” (really it’s Grace and that’s an oxymoron) I have always put the avocado on a cutting board and whacked it that way. I don’t trust slinging a knife towards my hand. AND my mandoline has a finger cutting guard. It’s a cheap $10 mandoline but no chance of slicing off my fingertip. I was addicted to Yan Can Cook and the Frugal Gourmet back in the 80s. I also watched an Italian cooking show but don’t remember the name of it, but the host was female. Maybe it was Ina Garten? Anyways, great PSA for all!

    • chef mimi September 17, 2016 at 8:06 AM - Reply

      Thanks. I’ve never had good luck with the guards/shields. They’re just awkward for me.

  12. Karen September 17, 2016 at 7:25 AM - Reply

    Some of the cooking shows used to be good for techniques and inspiration but now all they seem to show are silly game shows…no knowledge to be gained. Your public service announcement is a good one. I seem to be like you with burns on my arms because I’m so short.

    • chef mimi September 17, 2016 at 8:07 AM - Reply

      Me, too. When my oven was installed, I wasn’t at home, and my carpenter thought it would look so much better placed a couple of inches higher. So now I need to use a step stool to use my oven!

      • Karen September 17, 2016 at 8:39 AM

        I can certainly relate to that. :D

  13. chezlerevefrancais September 17, 2016 at 7:42 AM - Reply

    I think we’ve all done it but that’s because we are all tryers who want to be in the kitchen. My regular injury is on the outside of my forearms whilst chasing something in the oven. I’m not up to a mandoline, the cheap one I bought was a death trap!

  14. Cocoa & Lavender September 17, 2016 at 9:16 AM - Reply

    I’m a bad boy! I still pick my avocados that way, and I never use a glove or the feeder apparatus when I slice on my mandoline. Luckily, I haven’t been struck down yet. However, using my CUTCO bread knife, I did manage to get seven stitches in my thumb because I wasn’t paying attention while slicing. They say football is dangerous…

    • chef mimi September 17, 2016 at 1:02 PM - Reply

      You’re lucky you still have feeling in your thumb!

  15. dishinwithdidi September 17, 2016 at 9:17 AM - Reply

    Hahaaa my sweet, sweet friend! Well said, and “amen”! I truly believe you nailed it on the head when you said they “inspired” us and “dampened” our culinary spirits at the same time. I have learned so much, will continue to improve my “home cook” skills as well. I’m nowhere near their caliber obviously, but I’m fine with that!

    • chef mimi September 17, 2016 at 1:04 PM - Reply

      Seriously, who cares how long it takes to chop an onion, or how perfect the pieces are – the won’t taste any different!

  16. StefanGourmet September 17, 2016 at 9:37 AM - Reply

    What a crazy way to get the pit out of an avocado. You are right to warn against it. Also not good: cutting a ‘petit pan’ (single serving french bread) in half while holding it in your hand. I guess cutting yourself is part of cooking (either professionally or at home), but it helps to be sensible! Great post, Mimi.

    • chef mimi September 17, 2016 at 1:09 PM - Reply

      What’s really challenging is trying to cook while wearing a bandaid! There will be more accidents in my future, although I get more burns than cuts, but you’re right. Be sensible!

  17. Elaine @ foodbod September 17, 2016 at 10:59 AM - Reply

    I have a scar across one of my fingers from attempting to destone an avocado the wrong way…your public service announcement is very well received!

  18. chef mimi September 17, 2016 at 1:06 PM - Reply

    Oh no! I was really lucky – the knife just drew a line of blood, but it wasn’t serious. When my son-in-law did this the knife went through his hand, so I know for sure he was stabbing at the pit. I didn’t want to give him a hard time about it because it was so painful!

  19. David Crichton September 18, 2016 at 4:56 AM - Reply

    Very good advice Mimi. I actually had advice to never have too sharp knives, as if you have contact it’ll be an instant cut. If they are slightly blunt you’ll probably not cut yourself. I see his point, but then I thought if I do have a super sharp knife, it’ll be a painless clean cut!

    • chef mimi September 18, 2016 at 8:44 AM - Reply

      Hmmm that’s interesting. I’ve also heard that you can injure yourself worse with dull knives – probably because you use more force. Let’s just face it – cooking is dangerous!

      • Fine Dining at Home (@fdathome) September 19, 2016 at 3:47 AM

        Yes, I’ll stick with that. I forgot to say, do you know if you make a bowl of guacamole then put the stone into the bowl, it stops it going brown! Cooking magic.

  20. polianthus September 20, 2016 at 2:29 AM - Reply

    Hey Mimi – I thought you wrote a post on choosing a name for your blog, and why nowadays you might not choose Chef MImi? But I could be wrong I cannot find it here. Also funnily enough, the public service announcement title was so off-putting ( I thought it was really a public service: this blog is on hold for a bit or some such thing, that I almost didn’t click it, and then when I did I realised how fun it was. just a bit of feedback which I hope is ok. I agree that I also get frustrated when I see a proper chef chop an onion in 2 seconds flat most frustrating…

    • chef mimi November 1, 2020 at 6:22 AM - Reply

      You are right. I think it is on my “about Mimi” page. First, I’m not a chef, it’s just always been a nickname, so I was worried that people might think I really think I’m a chef. Secondly, when I started, I didn’t know blogs were supposed to have cute names. Mine today would be Culinary Madness! I hope you’re still around!

  21. Carrie Shreck September 21, 2016 at 11:46 AM - Reply

    Hi Mimi! Can you repost your chili recipe made with beef short ribs? I can’t seem to locate it. This PSA is great! I recently attended a cooking class presented by Sara Moulton. She has been working with the California Avocado Commission to educate people on this issue. Thank you. Carrie Shreck >

    • chef mimi September 21, 2016 at 1:02 PM - Reply

      Oh seriously? That’s funny! She must have almost cut off her fingers, too! I don’t remember the specific recipe so I’ll go look…

    • chef mimi September 21, 2016 at 1:06 PM - Reply

      Carrie, I don’t think that was a recipe of mine.

  22. sippitysup September 22, 2016 at 12:10 PM - Reply

    Well done! GREG

  23. eliotthecat September 24, 2016 at 5:42 PM - Reply

    I really miss those shows and the early days of Food Network. Some of shows, one specifically filmed in Oklahoma, may be the most insipid thing I have ever seen….(and I only watched it twice…no more!) Anywhoo, thanks for the safety tips!!!!!!

    • chef mimi September 24, 2016 at 6:38 PM - Reply

      You are so welcome. – the shows have gotten boring and glitzy to me. I love watching the children’s master chef, though!

  24. Lesley at Lola Rugula October 1, 2016 at 5:00 PM - Reply

    I admit that I always remove the avocado pit with a knife…luckily it’s never caused me bodily harm. Unfortunately, I can’t same the same about a mandolin…those suckers are dangerous.

    • chef mimi October 2, 2016 at 7:06 AM - Reply

      Seriously try a kevlar glove. They are life savers!

      • Lesley at Lola Rugula October 2, 2016 at 12:34 PM

        My husband actually bought me a pair of them a few weeks ago, but I’ve yet to try them. It was nice to see someone else in need of them. :)

  25. aranislandgirl October 3, 2016 at 7:20 PM - Reply

    I always thought the mandolin could be redesigned and surprised it has not been done. Good tip on the kevlar.

  26. Liz October 23, 2016 at 4:38 PM - Reply

    I use a small knife tip for the avocado stone. Works like a charm, every time!

    • chef mimi October 24, 2016 at 7:16 AM - Reply

      Maybe don’t do it after a few glasses of wine!

  27. 333333333b January 19, 2017 at 12:33 PM - Reply

    good

  28. weirdkitchenware March 28, 2017 at 8:55 AM - Reply

    great work! Get the seed from the avocado even easier – http://amzn.to/2nHTeCA
    But I like how you work with avocado using only a knife))

  29. Nadia October 19, 2020 at 9:55 AM - Reply

    Lové this post!!!!

    • chef mimi October 19, 2020 at 9:59 AM - Reply

      It’s an old one I decided to re-post. I still see people stabbing avocado pits!!!!

  30. thatskinnychickcanbake October 19, 2020 at 9:58 AM - Reply

    I was addicted to Cooking Live with Sara Moulton. I learned so much from her. Now I never watch the Food Network. I have one of those gloves and I probably should actually use it :)

    • chef mimi October 19, 2020 at 9:58 AM - Reply

      You definitely should! Somehow I’ve never really gotten into cooking shows, even though there are some really good ones out there now.

  31. Dorothy's New Vintage Kitchen October 19, 2020 at 11:01 AM - Reply

    LOL! Love this post! I always cringe when I see a chef on tv whack the 10-inch chef’s knife into the avocado, and then remove it with a quick flick the fingers. I’ve managed to whack it, but removing the stuck pit from the knife takes more time than just cutting the avocado into fourths and picking off the pit and skins with your fingers!

    • chef mimi October 19, 2020 at 11:45 AM - Reply

      Right. Well I wrote this post after my son-in-law ended up in the emergency room – I can’t remember if I mentioned that in the post. But I still see people doing it. I’d like to keep all my fingers!

  32. Jovina Coughlin October 19, 2020 at 11:40 AM - Reply

    Great post. I am wondering what happened to all the great cooking shows on the FN. There are a few good ones left. Semms like game shows are are more poular. I miss the real stuff.

    • chef mimi October 19, 2020 at 11:44 AM - Reply

      Oh, that’s too bad. I’ve seen Avec Eric, The Chef Show, and Samin Nosrat’s shows, but just maybe one episode each. They were all good, but for some reason I prefer movies if I’m going to sit down and watch something!

  33. Ronit Penso Tasty Eats October 19, 2020 at 12:38 PM - Reply

    “Then there was Sandra Lee. Enough said.” LOL Loved and empathized with your comments. :)
    Despite my experience as a professional restaurant chef, I always promote the importance of home cooking. it’s not about fancy techniques or show off. Just the opposite.

    • chef mimi October 19, 2020 at 12:41 PM - Reply

      Oh good for you. It’s important to eat as well. I wouldn’t know what to do in a chef’s kitchen, but I love being a home cook. I hope you know that chef mimi was a nickname my sister gave me years ago. I definitely never pretend to be a real chef! But I do really respect them.

      • Ronit Penso Tasty Eats October 19, 2020 at 1:03 PM

        It’s a cute nickname, which I’m sure was given because of your culinary talents.
        Restaurant kitchens are a completely different system: the volume of production, noise level (even in the smallest restaurant), the insane hours (always working when everyone is having time off) and more. Nowadays, when I only do small private events, I question my sanity for ever being part of it! But then again, I also remember how fun and energizing it was and still miss a lot of it. It’s definitely not for everyone… :)

      • chef mimi October 19, 2020 at 7:08 PM

        It probably helped to be younger, back when you were a part of a restaurant kitchen? I can’t even believe some of the catering I did. Not the same, but definitely standing for three days at a time!

      • Ronit Penso Tasty Eats October 20, 2020 at 12:30 AM

        Oh it made all the difference in the world!

  34. Kim Bultman October 19, 2020 at 1:35 PM - Reply

    Chef Mimi, I LOVED your PSA! Thanks for taking the guilt — and pain — out of chopping onions as fast as Julia did in that scene from “Julie & Julia” (bearing in mind it was a MOVIE) and for promoting slicing safety. I’m especially wary of knives and sharp things in regard to my piano-playin’ fingers, but I still get the job done. :) I’ve also been known to binge watch re-runs of “Chopped” and all the good ol’ FN shows in hotel rooms until 3:00 a.m. when I have the chance. (We have limited TV signal here and I’d be a foodie show junkie if we did, lol!) Some things — like LIFE and slicing vegetables or de-pitting avocados in particular — are better at a slower pace. Your Kevlar glove sounded great, too.

    • chef mimi October 19, 2020 at 7:04 PM - Reply

      Were you ever a concert pianist? I love the piano, but i hated lessons so much i quit in 6th grade. I can still read music, but my fingers just don’t move the same way!

    • chef mimi October 19, 2020 at 7:06 PM - Reply

      Ooops, I hit the sent button. If you use a mandoline, definitely get the glove. It’s fun to TRY to slice your fingers. Impossible. I don’t know why I’m not attracted to food shows. I did love Nigella… what’s not to love?! Chopped was weird to me, cause if you watch top chef or master chef, the “chefs” have a tough time making a dish with normal ingredients, so I don’t get why it has to be fruit lupes, sweet potato, and black pudding….

      • Ronit Penso Tasty Eats October 20, 2020 at 12:43 AM

        Sorry to barge into the conversation, but I noticed your comment about Chopped, in which I participated back in 2012. I wanted to challenge myself and to see how it was produced. It was an interesting experience, but I could not produce the “drama” they push for. At least I ended up as the runner-up and didn’t do anything too humiliating. Though in a hindsight, I would definitely do things differently. Well, that goes for so many things in life… :)

      • chef mimi October 20, 2020 at 6:09 AM

        Well I can’t even imagine the pressure! Which is why I’ve never been on any kind of show. Or in any contest. If someone asks me what kind of food I like to prepare I go totally blank. Like all of a sudden having to take an important test! Runner up is good! That’s impressive to me!

      • Ronit Penso Tasty Eats October 20, 2020 at 11:22 AM

        I’m not into competitions either, and I wouldn’t even try for anything that is more than one episode. But I’m used to working under pressure, so wanted to see if I’m up to the challenge. On the whole, it was an interesting experience, and I’m glad I at least made it to the last round! :)

      • chef mimi October 20, 2020 at 11:22 AM

        Well, it’s good to not regret having that experience. I just bet you’re glad it’s over!

      • Ronit Penso Tasty Eats October 20, 2020 at 11:29 AM

        Absolutely! :)

  35. cynthiawoodman October 19, 2020 at 10:09 PM - Reply

    Lol…Ioved this, especially “Sandra Lee…enough said!”

    • chef mimi October 20, 2020 at 6:09 AM - Reply

      Yeah….

  36. Bluejellybeans October 20, 2020 at 4:12 AM - Reply

    Fantastics tips, thanks!! I normally don’t have any problems with avocado pit, but I’m definitely going to buy one of those gloves for my mandolin!

    • chef mimi October 20, 2020 at 6:06 AM - Reply

      Oh it’s really wonderful to use. You can’t slice fingers no matter how hard you try!

  37. Tandy | Lavender and Lime October 20, 2020 at 7:52 AM - Reply

    TV is nothing like real life. I have been filmed professionally and I never want to repeat that again! I do the avo trick of slashing the knife into the pip – thankfully I have never had the knife slip – but I shall be more aware in future. Love the mandolin tip – they can be quite scary. I firmly believe that knives need to be sharp as blunt knives cause more cuts from slippage than sharp ones do.

    • chef mimi October 20, 2020 at 8:03 AM - Reply

      That’s actually a fact – I think with blunt knives it’s also about pushing harder to cut something. I was featured on a local tv show for a while. It was awful. I was awful. I will always stay behind the camera!

  38. Eva Taylor October 20, 2020 at 8:03 AM - Reply

    I’ve seen these gloves but I haven’t invested in one yet, will give it some thought. I generally place the avocado half on the counter and slam my knife into it, works like a charm without the drama.
    I loved those early cooking shows, they were real and you had the feeling you really got to know the chefs.

    • chef mimi October 20, 2020 at 8:04 AM - Reply

      The glove is incredible, and they can be washed. I’ve had mine now for years. And I love not being scared of my mandoline any more!

  39. Ann Coleman October 20, 2020 at 3:46 PM - Reply

    I had a friend who had to go to the emergency room after slicing her finger on a mandolin, so I am very appreciative of your suggestion about wearing the glove.

    • chef mimi October 20, 2020 at 3:47 PM - Reply

      It’s soft and very comfortable, but you can’t slice through it! Get one! It’s nice to use my mandoline once again!!!

  40. David @ Spiced October 21, 2020 at 6:51 AM - Reply

    I use one of those gloves whenever I get the mandolin out, too! Those things are crazy. Excellent reminder that sometimes what we see on tv isn’t the same as real life. Also, I totally laughed out loud at your summary of Sandra Lee. I couldn’t agree more!!

    • chef mimi October 21, 2020 at 6:55 AM - Reply

      Yeah, I thought she was a bit over the top. Once she had Bobby Flay on as a guest and she flirted with him mercifully and it was so embarrassing. I thought we would start licking him. Glad you have the glove. I love it so much I get excited to use the mandoline!

  41. Kiki October 21, 2020 at 7:09 AM - Reply

    I had a new, very sharp bread knife slip into my thumb and forefinger when I was cutting bread for a starter – I had guests waiting at the dinner table, and they insisted we all go to the hospital together… I was going to throw away the new bread knife but someone said I mustn’t be afraid of it. So I ended up in hospital a second time a year later; this time the knife had to go. Friends were joking they’d give me an oyster glove but your kevlar glove is a great idea!

    I also have a lot of respect for those mandolines and always use the spiky attachment that spears the veg and saves your fingers.

    Love the new website layout!

    • chef mimi October 21, 2020 at 7:11 AM - Reply

      Thank you. I don’t love it, but I had to change it after someone told me my old theme didn’t allow proper viewing on iPhones. I guess it only worked on computers. Those spiky attachments have never worked for me – they always slip. This glove works wonders. Very soft, washable, and you can’t slice it if you tried!

    • chef mimi October 21, 2020 at 8:05 AM - Reply

      I forgot to comment on how awful that must have been to get cut that severely. Twice! Sheesh, I would have buried that knife!

  42. Angie@angiesrecipes (@angiesrecipess) October 21, 2020 at 8:03 AM - Reply

    I have hurt myself a few times with my beloved mandoline…I need to get myself a pair of those practical gloves.
    Angie
    http://angiesrecipes.blogspot.com

    • chef mimi October 21, 2020 at 8:04 AM - Reply

      You really do! I just have one that I use on my right hand, and it’s seriously fun to use!

  43. kitchenriffs October 21, 2020 at 9:37 AM - Reply

    Like the new look of your blog. And we use those kevlar gloves! Particularly when using the mandoline — those things scare me. After Julia Child, the best TV cook I’ve seen is Jacques Pepin — he really knows his stuff, and explain it so well. The rest? Meh — I went through a period when I did watch them, but not these days.

    • chef mimi October 21, 2020 at 11:22 AM - Reply

      I loved when Jacques and Julia cooked together. I know there are good shows now, but I just have never been much of a “watcher” of tv. the only reason I knew about Sandra Lee is that for a period of time I had a trainer, and while she’d force me to walk/run on the treadmill, I’d watch cooking shows for my only entertainment. I also watched Mario Batali and he seemed to be the really passionate and more knowledgeable one of all. I guess he’s disappeared!

  44. Jack & Barbra Donachy October 21, 2020 at 10:08 AM - Reply

    Nice piece of writing, Chef. I shared this with Barbra hoping your experience & words of wisdom might settle an ongoing debate we have been having these past many years… Alas, she’s still not convinced. However, I draw the line when she grabs one of our Shun knives to perform this daredevil act! For my own part, I’ve never had any problem simply applying a spoon to the seed. Happy cooking!

    • chef mimi October 21, 2020 at 11:19 AM - Reply

      Thank you! I actually published it after my son-in-law had to go get stitches after an avocado accident. But it’s worth sharing. The glove is wonderful! As far as avocados go, I have enough accidents without trying to stab myself!!!

  45. Ron October 21, 2020 at 11:23 AM - Reply

    Great pubic service announcement Mimi. I used to speed slice and chop, but after taking the tip of my finger off and having to have surgery I slowed way down. Your point on the avocado is so valid and not just with home cooks. My son is in the restaurant business and he’d be the first to tell you that in his area the number one kitchen accident is removing the pit from an avocado. Second one is injuries that occur from shucking oysters. As for the glove they are a wonderful safety item for any kitchen.

    • chef mimi October 21, 2020 at 11:27 AM - Reply

      Thank you! I wrote this back when my son-in-law had to go get stitches after his last avocado incident. Hopefully the last. I have never been able to speed chop – although I have to say it’s impressive to watch! I’ve always said that I don’t allow anyone in my house who’s going to measure the size of my mirepoix…I’m just not a perfectionist in that area. I’ve never shucked an oyster but it does indeed look scary. Glad you have the glove as well. Such a lifesaver.

  46. Ron October 21, 2020 at 11:25 AM - Reply

    Wow Mimi, I just notices your new site. It looks fantastic…

    • chef mimi October 21, 2020 at 11:28 AM - Reply

      Oh thanks! Eva Taylor (damn her!) informed me that my theme format doesn’t work on iPhones, and indeed, I discovered that the older ones didn’t function to format to different devices. It’s been a harrowing 5 days now, but I’m getting there! I miss having a colorful background, which isn’t an option, cause I always do the snowflakes in December!

  47. Cathy October 21, 2020 at 6:11 PM - Reply

    I think we all have a knife or a burn war story! I didn’t grow up eating fresh avocados so I never taught to use a knife to pull the pit out. whew. But I do have plenty of other silly ways I have cut myself. LOL

    • chef mimi October 21, 2020 at 6:11 PM - Reply

      I’ve been lucky there, but boy do I have burns. Lots of them 😬

  48. All That I'm Eating October 22, 2020 at 2:45 AM - Reply

    Apparently there have been lots of people injuring themselves while removing avocado stones! So pleased you didn’t end up in the emergency room!

    • chef mimi October 22, 2020 at 8:23 AM - Reply

      No, but my son-in-law did, which is why i wrote the post years ago. Scary!!!

  49. Jeff the Chef October 22, 2020 at 9:34 AM - Reply

    It is amazing how dangerous knives can be. I was once chopping away at some carrots, and chopped of a slice of my thumb! It turned out to be OK, but man did it bleed. You know what, though? I do take pits out of avocados exactly as you describe, and I eat a lot of avocados! Maybe I should rethink that.

    • chef mimi October 22, 2020 at 9:35 AM - Reply

      Maybe so!!!!! It’s just too scary, as exemplified from your carrot experience!!!

  50. David Scott Allen October 22, 2020 at 2:09 PM - Reply

    I still do my avocados that way and (fingers crossed) have never slipped. It doesn’t mean that I haven’t done stupid things, though. Like using a super sharp serrated bread knife to slice a homemade boule. I was too lazy to get a cutting board yet was trying not to mar the counter. I put the bread on end… and 8 stitches later, I still have a working thumb. (The smarmy little jerk at the Urgent Care said to me as I was leaving, “You DO know they make pre-sliced bread, don’t you?”) I love the kevlar glove trick, because i have taken off a fingertip or two (I can’t stand the guard that comes with the mandoline…) Thanks for the PSA. Oh, and a special thanks for: “Then there was Sandra Lee. Enough said.”

    Oh, dear – as this all seemed familiar, I just looked and see that I said almost the same thing four years ago (at least I am consistent!) … but I am going to leave my comment here because I didn’t mention the smarmy kid at the Urgent Care. That was the highlight of the story!

    • chef mimi October 22, 2020 at 2:13 PM - Reply

      Definitely smarmy! Yes, I wrote this post back when my son-in-law had to go get stitches. There was a really good and well-liked blogger named Richard, from REM Cooks, who told me about the glove. I really enjoy using it, and have never been able to cope with the pronged metal thingys that you’re supposed to use with the mandoline. By the way, I dreamt the other night that you and your husband visited us! Well, if you’re ever driving through Oklahoma….. (people’s eyes usually roll into the backs of their heads when I say that) but you’re always welcome!

      • David Scott Allen October 31, 2020 at 1:54 PM

        That is so sweet. Who knows — I have fun memories of my visits to Oklahoma. Maybe we will get there! (I spent 2 days in Bartlesville and 2 days in Tulsa – I was on a tour with the Youth Symphony of the United States! Bartlesville was our first stop on the tour after 3 weeks rehearsing in Houston. And, I ordered the glove. Nearly took my fingers yesterday slicing apples.

      • chef mimi October 31, 2020 at 2:45 PM

        Sheesh. It’s interesting that at your advanced age (but younger than I) that you had to learn this the hard way! You will LOVE the glove.

  51. jenniferguerrero1 October 22, 2020 at 5:00 PM - Reply

    The kevlar glove is so smart for the mandoline. And I’m with you. I was working on my knife skills once and cut off the tip of my finger and couldn’t do anything for about 10 days. Yeah, I realized I was good with being totally pokey in the kitchen! Glad the avocado mishap wasn’t worse!

    • chef mimi October 22, 2020 at 5:02 PM - Reply

      I’ve never had a major knife mishap, but even little cuts are such a pain in the ass, cause it’s impossible to cook with bandaids on hour fingers! The avocado thing happened to my son in law years ago, which is why I wrote the post. So many of you have lost tips of fingers. Yikes!!!

  52. elderjscott October 23, 2020 at 8:58 AM - Reply

    I greatly appreciate your endorsement of the Kevlar glove. I have one and use it every time I use my small mandolin. I had one very minor incident and that was enough to convince me to be cautious.

    And I agree on the competition/showmanship aspect. It really doesn’t matter how you accomplish the tasks so much as that you enjoy the process and the final result.

  53. sippitysup October 24, 2020 at 6:37 PM - Reply

    Yes there’s been blood spilled in my kitchen too. On a different note your sight looks beautiful. GREG

    • chef mimi October 25, 2020 at 7:22 AM - Reply

      Oh thanks! Someone told me that they couldn’t see my blog on their iphone, so I needed to update the theme. I’m still working on it, as all of the formatting didn’t transfer. Good thing to do during a pandemic.

  54. Karen (Back Road Journal) November 21, 2020 at 4:25 PM - Reply

    Always worth repeating Mimi. My biggest danger in my kitchen is my stove. I’m not quite five feet tall and am constantly burning both forearms on sauté pans.

    • chef mimi November 21, 2020 at 4:26 PM - Reply

      I have stripes of burns. The guy who put in my stove thought it would look better a little higher. He’s 6’4” I use a step stool.

  55. David @ Spiced October 17, 2022 at 6:43 AM - Reply

    Emeril’s BAM always annoyed me, too, Mimi – I never watched him either! I worked in a kitchenware store for a couple of years, and I picked up one of those gloves. I store it with my mandolin, and I always use it. A mandolin is probably one of the most dangerous kitchen tools. It’s super helpful, but you gotta be careful. Great reminder!

    • Chef Mimi October 17, 2022 at 7:12 AM - Reply

      Yes. with the glove I look forward to using the mandolin!

  56. Charlie DeSando October 17, 2022 at 7:07 AM - Reply

    Grrat tips

    • Chef Mimi October 17, 2022 at 7:12 AM - Reply

      Thanks!

  57. Dorothy's New Vintage Kitchen October 17, 2022 at 7:57 AM - Reply

    Love this post Mimi! Many of these things I’ve learned the hard way, most especially the mandoline. I use the guard, but love the idea of the kevlar glove, which I think is what my oyster glove is?
    The avocado thing makes me cringe every time I see it. I only did it once or twice, but figured it was an accident waiting to happen. Sometimes, I just twist apart the halves and put the pit side on the counter where I can whack it with the knife with no hand anywhere near! I also just make two extra long slices cutting the fruit into fourths and it pops right off the pit.
    Of course, there’s the in-hand bagel slicing technique…

    • Chef Mimi October 17, 2022 at 9:04 AM - Reply

      I do the same. My son in law actually went to the ER after he cut open and avocado, and his hand. I wrote this post after he did that. I wanted to repost, cause I do think it’s really dumb. Oh the bagel slicing…

  58. Bernadette October 17, 2022 at 9:09 AM - Reply

    I took a nasty cut to my hand trying the “chef” avocado pit removal trick. I just bought a new Madeline and decided for the sake of my husband’s sanity I would buy that glove. Good recommendation.

    • Chef Mimi October 17, 2022 at 9:19 AM - Reply

      I’m so sorry. That happened to my son in law as well. Scary. I really think Bobby Flay does use hand models! Glad you have the glove. It grips so much better than the plastic “gripper.”

  59. Liz @ spades, spatulas, and spoons October 17, 2022 at 12:30 PM - Reply

    I think that steel glove is essential. I still de-stone an avocado that way, but it rests on the cutting board, not my hand.

    • Chef Mimi October 17, 2022 at 1:14 PM - Reply

      I love my glove!

  60. Mary October 17, 2022 at 2:54 PM - Reply

    Maybe I’m just lucky or my knife is blunt but I’ve been pitting Avocado this way forever and so far have escaped injury. Just seemed the logical way to do it. Never seen on TV either. Perhaps I will concentrate more in future. :))

    • Chef Mimi October 17, 2022 at 3:25 PM - Reply

      Oh no! Well don’t think about it! Don’t listen to me!

  61. Healthy World Cuisine October 17, 2022 at 8:52 PM - Reply

    Trust me the glove is worth it’s weight in gold. Lost a good part of a finger on a mandolin that required 2 urgent care visits in HK. Not fun. Safety first!

    • Chef Mimi October 18, 2022 at 6:39 AM - Reply

      Oh how awful. Yikes!

  62. Debra October 17, 2022 at 10:16 PM - Reply

    I enjoyed remembering the Galloping Gourmet! I watched that show religiously. And I thoroughly enjoy the Cooking Channel. I think I’ve learned the most from some of the baking shows. I cringe thinking of what could have been a trip to the emergency room! Scary! I will absolutely purchase a Kevlar glove! I rarely use my mandoline. It scares me!

    • Chef Mimi October 18, 2022 at 6:40 AM - Reply

      Mandolins are scary – until you have a glove. And then you’ll get it out to slice one carrot!

  63. Sherry M October 18, 2022 at 2:07 AM - Reply

    oh yes i freak out when i see tv chefs hacking that knife into an avocado seed. Eek! so dangerous. I always use the hand guard when using my mandoline. Hubby can’t bear to watch anyway! i do remember tv cooks when living in the US years ago. there was a reverend I think or a rabbi …

    • Chef Mimi October 18, 2022 at 6:42 AM - Reply

      I think there was a reverent/pastor who was passionate about Italian cuisine. He was also, unfortunately passionate about little boys and went to prison. The hand guard, at least for me, is awkward. The glove allows one to use his/her hand to grab, but without potential danger. You might try it.

  64. StefanGourmet October 18, 2022 at 2:35 AM - Reply

    If you need a knife to remove the pit from an avocado, it is not ripe enough. If it is, you can just take it out using your fingers. The only dangerous thing that I do with a knife is shucking oysters, although I do get little cuts now and then from when I am not careful enough chopping an onion or parsley. For that I keep bandaids in the kitchen drawer 😉

    • Chef Mimi October 18, 2022 at 6:44 AM - Reply

      There are even special bandaids for burns that I keep around! My arms have stripes from years of dealing with an oven!

      • StefanGourmet October 18, 2022 at 10:55 AM

        Ouch. I have small cuts very often, but never bad burns (only small ones that don’t require more than a bit of cold water).

      • Chef Mimi October 18, 2022 at 10:56 AM

        It’s from being short! Plus, the man who installed it, who was tall, thought it looked better installed higher!!!

  65. fatsochef October 18, 2022 at 3:14 AM - Reply

    I don’t trust the Mandoline … And she doesn’t trust me too!!

    • Chef Mimi October 18, 2022 at 6:45 AM - Reply

      That’s the thing… when you own that glove, you’ll love the mandolin, and get it out just to slice one carrot!

      • fatsochef October 18, 2022 at 9:16 AM

        That’s very convincing!!! I’ll hunt it down!!! 😃

  66. neil@neilshealthymeals.com October 18, 2022 at 7:45 AM - Reply

    I’m too scared to use my Mandoline without my kevlar glove on. Having read your post I’m thinking I should wear my kevlar glove all the time I’m in the kitchen now. Ha ha!

    • Chef Mimi October 18, 2022 at 8:45 AM - Reply

      Ha! Well I need two – one for each hand that go up my arms to prevent all of the burns I get! Maybe that should be invented!

  67. Kiki October 18, 2022 at 11:02 AM - Reply

    Love this post, and I always thought the avocado pit thing was madness as I, too, have had one too many encounters with a sharp knife. Unfortunately both instances – very heavy and sharp bread knife – I did end up in the ER, but I decided to just throw out the knife (actually let someone else do it in case the thing attacked me again on the way to the bin :-) ). My friends recommended an oyster glove but that kevlar one looks more like something I could need…

    • Chef Mimi October 18, 2022 at 3:09 PM - Reply

      Hahahahahaha! An attack knife! I have no idea what an oyster glove is like. Perhaps it’s very similar? I just love it!

  68. Velva Knapp October 19, 2022 at 5:27 PM - Reply

    I miss those cooking shows! Now, it feels like a competition on every show. You would be hard pressed to find a cooking show on the Food Network. I think it may be because we rely on our computers so much more.

    As for knives and mandolins? I feel you. I’ve done a number on myself more than once (sigh). I always use a cut glove when using my mandolin. Its too easy to get in the zone when slicing in a rhythm-YIKES!

    Velva

    • Chef Mimi October 19, 2022 at 5:29 PM - Reply

      Oh that’s interesting. I had no idea. Yeah, you always think the carrot is longer than it really is!

  69. nancyc October 19, 2022 at 8:02 PM - Reply

    Thanks for the tip about the kevlar glove–I think I need to get one of those! I’m always really careful with knives as I’ve had a few injuries myself!!!

    • Chef Mimi October 20, 2022 at 8:19 AM - Reply

      I’m sure we’ve all had those injuries. Hopefully none too serious. The glove is really great – I actually look forward to using my mandolin!

  70. In Good Flavor (@InGoodFlavor) October 19, 2022 at 8:39 PM - Reply

    I watched The Food Network when it first aired and loved it. Except for a couple of shows, I don’t watch it anymore because of how they changed their format over the years. I agree, cooking shows depict an idealistic kitchen, not a real kitchen.
    Yikes!! It takes only one close call for us to never repeat something again. I’m glad your hand was spared. The glove is a great idea! I have to look into getting one!

    • Chef Mimi October 20, 2022 at 8:17 AM - Reply

      That seems to be the consensus regarding the food network these days. Having the glove actually makes me look forward to using the mandolin! Cause it’s a great piece of equipment.

  71. David Scott Allen October 21, 2022 at 4:44 PM - Reply

    Thanks to an earlier PSA you posted, I and most of my friends and family now have Kevlar gloves… and much less bloodshed in the kitchen!

    • Chef Mimi October 21, 2022 at 6:53 PM - Reply

      Yes! Oh good. I really love that darn glove. And I really love getting out the mandolin now! thank you!

  72. Anonymous October 24, 2022 at 7:44 PM - Reply

    I leave it on the cutting board and track it with the blade. Hands free. GREG

    • Chef Mimi October 24, 2022 at 7:45 PM - Reply

      Agree!

Leave a Reply. I love 'em!