I've had a pair of the Level 5 NoCry gloves for almost 10 years. They're absolutely fantastic home kitchen use. If you can cut yourself while wearing that, you should absolutely not be allowed to hold a knife. Ever. For the rest of your life.
@@kenroman777 Should i buy a level 5 cut resistant and would it be enough if i am cleaning my house and there is glass shards or broken glass that i am dealing with ??
@@kilwanavitande4466 The commenters have experience using the gloves in the kitchen and in the garden, so asking for advice about handling glass shards isnt very sensible. They haven’t used the gloves with glass shards, so why would they be expected to advise you about that? You should be considering the info they shared, and applying that info to the specifics of your situation- then making an informed purchase decision. Given the extreme tone of the original comment, you should be able to easily determine the “cut resistance” of the gloves. Then, given the info about the tightness of the gloves weave compared to that of chain mail, you should be able to easily determine how permeable the gloves are, via spacing in weave. Great info was provided for the two areas of concern - cut resistance and weave permeability. Just some advice about problem solving, and applying info you have been given to your particular fact pattern, in order to make the optimal, most informed decision possible. Relying on others to think for you and tell you what you should do, particularly when you have info available to be able to make a decision for yourself, is a bad idea for many many reasons!
I still cry when I use them cutting onions with my crappy knife. But it's just because I get emotional about onions and all their layers, not because I cut myself.
I have those level 5 gloves and I'm convinced every mandolin should come with those in the box instead of those stupid guard things that don't really work. Saved my hands more times than I can say. FYI another set is on my husband's workbench for soldering. They've prevented a couple nasty burns.
@@TheDeathLove I have never seen a mandolin with a good guard, I have an OXO good grip which has a decent guard but using the gloves is just so much better in almost every sense.
I think the guards supplied with the mandolin is so that when you decide the guard is unusable and you cut yourself because you didn't use it, you can't blame (and/or SUE) the mandolin maker.
@@bostonrailfan2427 so don’t sell it or market it to protect you from slashing injuries in the kitchen. Usually cutting in the kitchen and not stabbing…..
I worked in meatpacking for several years. We were required to use a Kevlar fiber glove on the knife hand. And a chain mail glove on the other hand. (For most people that's Kevlar knit on the right hand and chain mail on the left hand.)
BTW washing chain mail gloves is probably fairly difficult to clean at home. You need to spray it with 180° Fahrenheit (82° celsius) high-pressured water for at least one minute. If the water is too hot it evaporates before killing the bacteria and if the water is too cold it won't kill the bacteria. You could probably spray the chain mail glove with a high-pressure hose on your driveway and then drop it into a pot of boiling water. But that sounds like it would be too time-consuming for most people to actually do every time they use their chain mail glove. So most people probably wouldn't use their chain mail glove often, or they wouldn't clean it properly every time they used it. I don't know if dishwasher water gets hot enough or if the water is sprayed at high enough pressure to sanitize chain mail.
I have been on blood thinners for the last 9 years since a massive heart attack and have been using NoCry gloves since that time. I have high-end Damascus steel knives that are razor sharp, and I have never cut through one of those gloves. Also, they have never damaged the edge of any of my expensive knives. I should also mention that they are available with rubberized 'micro dots' to provide a better grip in the kitchen, even when gripping a wet or slimy handle or bowl. Chain mail gloves are excellent for protection as well, but they are made to be used in a professional type of environment, such as a butcher shop. They are not as comfortable to use in a home kitchen and can also have problems gripping things in the kitchen, such as a knife with a slippery, blood covered, or vegetable juice covered, handle. They can also wreak havoc on the blade of expensive knives, which you will not find in the average butcher shop but will in many kitchens. One thing to understand is that these gloves are not meant to protect from a stab with the point of a blade, or a chopping motion such as with a cleaver. While they may keep you from being cut when chopping, if you are using a heavy cleaver, you will still break your finger. They will really save you when using a mandolin, a box grater, or even a microplane. For $12.99, if they save your fingertips or your knuckles just ONE time, they are worth the money.
I recently upgraded from a dull, crummy box grater my mother had for decades to the OXO Good Grips grater. Wow, what a difference in grating time, I actually want to make dishes with fresh shredded cheese now. But WOW DID IT HURT the first time I used it. Immediately bought the same pair of gloves and they've been fantastic and again, made me want to cook more.
@@DiarrheaDaddy Seriously? When you are on blood thinners/anti-coagulants, you don't stop bleeding when you are cut. A cut in the kitchen for most people requires a bandaid and in a minute or so, it stops bleeding. For me, it means a cutting board covered in blood with a trail to wherever I need to go to get a bandage because it DOES NOT STOP BLEEDING. If it is a deep cut, it can mean a trip to the emergency ward. There, you have learned something new and will go to bed tonight less ignorant than you were when you asked that question.
@@barcham That's kind of strange. I get blood drawn a fair number of times and it always stops bleeding almost immediately. Is that different than a cut? Are you sure you're not a hemophiliac?
At two different jobs I've had we used similar gloves (the fabric one) and they can take a fair bit of abuse. If you use a fair amount of pressure and a brand new Mora knife (they come scary sharp) you'll cut through. They'll save you from a cut all the way down to the bone in that case, but expecting them to handle hard cuts from a brand new knife is not realistic. But for handling sheet metal and such, these will save you from getting cut badly if you touch an especially gnarly edge or if the sheet slips in your hand. Just a few weeks ago, I brushed up against a sharp metal edge and it cut through the leather layer and the cut-resistant layer beneath it, leaving a hole in the glove. But my skin was intact, so the glove did its job. I replaced it and continued with my job. ...I may have taken a pair home for general use, such as when working on the car or something similar. Ahem.
I wish you had tried a rotary cutter, the type I use to cut fabric, the type that took off my fingertip! Much sharper than a pizza cutter, with a thin, razor type blade. And when you're cutting fabric, you tend to use a lot of force in a rolling motion, which is what I did when I hurt myself. The tip reattached, thank God, and now I use a klutz glove when cutting fabric. The trick is using it every time, so I do what I saw a fabric store owner do: I store my rotary cutter inside the cut resistant glove, so when I reach for the cutter I get the glove, too. Thanks for this informative video!
For the average home cook or even prep cooks in a small restaurant kitchen the level 5 gloves are more than andequate and would need replaced as needed. The level 9 stainless steel gloves are better suited for working with commercial grade slicers and meat cutters/ saws. I've seen and used the level 9 type gloves used in restaurant kichens, fast food kitchens, deli's, and grocery stores and can say never witnessed a lost a finger, couple stitches yes, but that is better than losing two or three fingers.
you never wear a glove using rotating cutting equipment - EVER! what is wrong with you? you don’t wear gloves or long sleeves when working with a table or miter saw because if your glove or shirt got caught in the blade, it’s taking your whole body with it. how do you not know this, especially after making such an assertive recommendation?
@@juxtapoix It was a requirement at all of the the fast food restaurants and grocery stores I worked at in the the 90's and early 00's in the US. I worked with someone that lost her index and middle finger, below the second knuckle on her left hand. She wasn't wearing the stainless steel A9 style glove when the accident happened. Besides being fired they also refused to pay for medical treatment because safety protocal wasn't followed. This happened on a commercail grade deli slicer at a well known fast food chain in the US. Table saws, miter saws, circular saws have teeth and can grab at fabric and pull so I see the concern wearing gloves in that situation using that type of equipment..
I worked at a restaurant that employed a lot of teens. We got something called a miracle knife (to prep veggies for salad bar) and an employee cut their finger almost off with it. We had the chainmail glove that was used for the meat slicer and from that day on, anyone using the miracle knife had to wear the chainmail glove. I often had to repair the meat slicer and I would always wear the glove taking it apart as I swear the blade was sharper than a razor blade, a 6lb razor blade...
The chain mail are what we used at Wendy's when I worked there. The tomato slice is industrial and deadly sharp let alone normal knives. Never had any issues the entire 2.5 years I was there.
We had the chain mail one at Arby's when I worked there in 1985. I have a scar on my knuckle from reaching with my ungloved hand while cleaning the slicer...the reason I reached with my ungloved hand was that the glove was too heavy and cumbersome.
the concern I have with chainmail gloves is the possibility of destroying my knives. it's a weird combo; if you own fancy, chef grade knives that you're worrying about damaging, you're probably a good enough chopper not to cut yourself in the first place. but even so, any hit from a knife with those gloves will dull the blade horribly.
If you own an expensive knife you should also own a ceramic rod to keep it sharp. A cut across these gloves won't destroy the edge, but itll instantly dull it. You should be able to touch up the edge with the ceramic rod in no time at all. ALL knives get dull eventually with regular use, accidents or not, doesn't matter if they're cheap or expensive, so make sure to get the necessary tools to maintain them. The rod is 10 bucks at IKEA and several years later, I still use it to touch up my Wüsthof knives.
Rather resharpen a knife, than micro surgery on my hand. Accidents DO happen. Professional boners go a lot harder and faster than the average home cook and steel mesh gloves are a must.
If you “destroy your knife” with a slice across the chainmail, you have a SUCKED knife! I suggest you buy a better blade and stay away from Harbor Fright kitchen knives bro.
I have the level 5 gloves. two issues with them are the stains and the fact that they're not *that* snug of a fit. like you showed, the tips have extra fabric there which makes holding delicate items for chopping very difficult. I'm more likely to cut my finger on garlic than carrot, but try mincing garlic with one of those gloves!! I use it mostly for a mandolin slicer but I've caught those gloves in them before. I'm lucky I have nails I guess, as I end up slicing my nail more than my finger.
Any time I see a mandolin or hear of mandoline injuries or near injuries, I always begin shaking my hands in pain, lol. I can just so easily envision the damage these things have done and they scare me. Was thinking of this yesterday as well as the guy at Publix's deli cut some pastrami for me. All the horror stories of them have made me quite nervous to ever own one, especially as while I always try to be careful and rarely cut myself, it would be just my luck something still happens.
I'm disappointed you didn't answer the most important question: how comfortable are they to wear and work with when cutting? Every reviewer tries to figure out what it takes to cut through those gloves, but very rarely do they actually tell you what it is like wearing them.
the kevlar feels like a cotton glove with spandex for stretchiness. the steel one depends entirely on the fit. if you have fine fingers, they will sag when you move your hand around and generally be kept in place by the wrist strap. if you have thick meaty fingers, they wont move around as much, but when you clench your fist, you will feel a biting sensation all over your hands that is mildy uncomfortable, but not painful. if you consider buying the metal ones, i'd go to a place where they let you try them on like clothes, so you can get the right size and fitment.
Cuz it's almost irrelevant. You definitely don't wear these for "comfort", you wear them specifically for protection. Even if a latex glove is more comfortable to wear than chainmail gloves, you'd still never wear latex gloves if it meant you losing a finger when you work. The same goes for the lvl 5 and lvl 9. Complaints I see about the lvl 5 glove is about it not being fit. But you still wear it regardless because you like your fingers.
If you're asking this stupid question about comfort, you have no regard for personal safety. I don't think you would want to wear them anyways, no matter how comfortable they are. You will always feel it's in the way and instead not use them and trust your own cutting skills.
@@Paul_Sleeping I don't understand how this is a stupid question. Obviously there is some amount of comfort you wouldn't sacrife for additional safety. For example if you put your hand in concrete you would absolutely not get cut. But that would be stupid. And comfort isn't the only thing I asked about either, how usable are they? Do they make it harder to hold smaller bits?
The level 5 gloves are actually used more because they are pretty easy to clean. A trip through the dish washer at End of shift. Hang em up their station and let them go overnight. Although most of us double glove when we use them. A glove underneath and a glove over top so they don't actually get dirty. :D
That mandolin section would trigger my wife's PTSD. 3 or 4 months ago, I got frantic text messages and phone calls from her that she had sliced her finger open with a mandolin...she wasn't even using it, she was about to wash it and it fell into the sink where she was washing dishes. It sliced the pad (basically her whole fingerprint) off, and the UTC were not really able to do anything other than wrap it up and put on extra strength Neosporin. As always, enjoyed the video, James. Glad you're feeling better.
Always appreciate how thorough you are. Also appreciate you doing this, was just looking into some cut gloves a week or two ago but hadn't pulled the trigger yet. Well done and thank you 👍
This was, by far, the most hilarious video you've made. Yes, it was also informative on the comparisons of the gloves. You went extreme on the fingerdogs. Simply loved it! Thanks for taking the time to demo the gloves. Be well.
The scariest tool I use in my kitchen is my rotary deli meat slicer. Using it actually gives me a nervous stomach. I wonder how the level 5 glove would hold up to an accident with that. I hate to go straight to the level 9 glove and lose the dexterity if the 5 would work.
I think the Level 9 (chainmail) would be good for beginning chefs learning how to do that quick chopping they're so famous for or for butchers/chefs learning how dress a carcass where pressure and strength is necessary. The Level 5 might be for everyday cutting that is done for prep work or for the home chef.
The only acceptable test would be a slash from finely honed Antique Japanese Samurai Sword. If I can’t use them when I’m fighting ninjas, I don’t want them.
When I worked in a professional kitchen, I used to use these chain mail gloves. They are so good for when they fit properly and are not to loose, and you can go to town on cutting things without worry about cutting yourself. But if the chain is to loose the edge of a blade can fit between the mail, so if you have good tight chain mail it works so good! I approve of wearing these for anyone in any kitchen👍
We used to use those stainless steel ones cleaning and running professional meat slicers with the huge spinning disk blades. They are very effective and I never saw anyone cut while wearing them. I've seen fingers removed without them though... Great video.
Love your channel and particularly the longer videos. Two things I would have liked to see in this are puncture test for the chain glove (with the pointy edge of a knife) and a comparison to a normal thin fabric glove.
The chain one only prevents poking motion as far as the knife can go inside one chain link. But at least you won't poke your finger off! I have used both in factory setting, I have managed to get only very small punctures but I luckily did not use much force those times
I work in a Warehouse, and we use box cutters like crazy, we are supplied by the company the level 5 cut gloves but after your review I think I'll buy those level 9 chainmail gloves. Seen too many accidents of folks cutting themselves even with the level 5, though I'm unsure how old the gloves are, so as Bosses say, "Safety First". Plus, chainmail gloves just look total BA. Great video and keep up the awesome content.
I though you were really a regular Jon Doe, I mean, you know, average at many levels... Then you came up with the pencils and hotdogs. Sir, I like you. A lot.
How you did the fake fingers is super impressive. I was wondering how you were going to deliver them to the tips of the gloves without damaging them, then you showed the tube. Smart smart!
Always wear a glove when using a mandolin. I carrot snapped on me and I wound up taking off the tip of my finger. I even had a pair of gloves but I figured I didn’t need them. When the carrots got small I just ate them so I thought why bother with a glove. I learned my lesson.
I had a level 5 glove once. Sharpened one of my kitchen knives and promptly filleted my palm wide open. Since then I've never used anything but being careful.
As someone that works in food service, the level 5 gloves are great for preventing nicks and cuts, but if you end up using a serrated blade, it will tear through it after a few catches. The benefit to those types of cut resistant gloves is that they don't limit your hand movement as much and feel pretty comfortable, but the trick is to wear a size down so it's tighter to your hand as well as wearing a latex of vinyl glove over it to prevent moisture accumulation and stains. The chain mail glove is very beneficial when working with larger blades like scimitars when butchering whole animals. Both work well with deli slicers, neither are great for any type of saw - while the chain mail will "catch" and prevent a cut, you will crush your hand from the links getting caught, and the level 5 will get shredded.
Most accidents I have heard of have happened with (immersion) blenders. I would be really curious to see someone test how both of these gloves hold up if you accidentally get your hand in one of these.
I had one trip to the ER a few years ago and since then I use the level 5. They work great for the price and for anyone who isn’t a master chef with some insanely sharp and expensive knives. I’ve caught them numerous times with a knife without them slicing through.
If I'm using a Hobart I go for the the chain mail. Anything else level 5. Added benefit of the level 5 is they don't damage the knife. The chain mail will dull most knives.
Basically if you're looking for something to wear if you wanna have protection from everyday use of A-sharp knife the level 5 would be the more affordable alternative that's going to give protection from standard usage of everyday sharp knives
I bought a Whiting&Davis Level 9 glove more than 30 years ago, and have used it to this day. I have smaller hands, so the finger ends droop off, and that's a negative when using the mandolin. But it goes straight into the dishwasher to clean, and I haven't had a cut finger since using it!
Hi, the glove on your right hand is used in grocery stores in their Meat, Deli, Prep Foods(Kitchen), Seafood and Produce depts. The glove on your left hand (made of steel) are used by meat cutters and I have been in the grocery business for 23 years and counting and I have worked in 3 of the 5 depts. mentioned above.
I'm in a wheelchair when I walk our dog; a very strong, border collie. I use gloves to steer and stop, ergo, I burn up ordinary hardware glove a lot. Personally, for my circumstances, I can't wait to get a pair of chainmail gloves to see how they hold up .
i've tested both, extensively. level 5 is the superior glove for home use. light duty, meal preparation, vegetable cutting, and small-scale meat cutting is what it is best at. you only need the level 9 if you're a professional. to use a level 9 glove at home is about as practical as preparing a meal in a suit of medieval plate armor. it's technically more protection, but entirely unnecessary.
@@flamefangstar the level 5 ones are not water proof. odor proof is a little more complicated. it comes down to the cleaning ethic. the gloves themselves might not stink, but if anything is left inside the weave of kevlar, it will stink. so thorough cleaning and sanitizing is required. what happens is, under heavy use, meat juice will soak in and carry with it particles of meat and fat. those particles will work their way inside the glove. if they're left alone, even when technically sanitized, they will stink like cheese. use dawn for round 1 of cleaning and let dry, then use diluted bleach for round 2. turn the gloves inside out and empty the finger holes of meat debris after round 1. with light duty applications, this will probably never come up, so just soap and water will suffice for home use.
Love your channel would like to see more reviews on shaving razors just a request either way I will continue to support this channel and shout you out to other people to watch your channel
As a bald guy who shaves his head every few days this would be great. Would love to see a foil razor showdown for shaving heads along with some standard razors too.
10:37 I can hear Shadiversary yell how Chain mail was never pierce or stab proof, which is why they covered them with sheets of metal, called gauntlets.
I love the Mark Rober reference -- I'd love to see a collab between you 2 haha Maybe he can engineer bad products into good ones or something lol Cheers and keep up the great work per usual!
I've always wanted a pair of these. Bruises suck, but it beats bleeding all over the place. I'd also like to thank you for being the only reviewer I've seen test these who doesn't just grab a pair of scissors for a facile "pffft you can totally cut 'em" dismissal. You'd p.much need plates to offer protection from getting your finger caught in a pair of scissors.
I sure wish I'd been wearing gloves when I cut the end of my thumb off when chopping jalapeno peppers. The tip never grew back and oh my gosh did that hurt. Not only the pain from the cut, but the jalapeno juice made it horribly worse.
There is a reason Butchers use the chain gauntlet./glove. If you can afford it, get the chain. Even if you have to zip/afterpay it's worth the investment.
My BF sliced his thumb on a mandolin a few weeks ago so watching this was like reliving the trama lol. Seeing the hotdog fingers get chopped was some major PTSD 😂 great video. I do think it would be interesting to see how regular gloves would handle (eg latex, ski, or generic winter gloves). Maybe all you need to do is to break out the winter gear to prevent a slice haha
I worked in the retail food industry for 20 plus years.. the metal gloves are definitely more resistant...intended for raw food processing "butchers" as they hold up better to heavy use and can be scrubbed without causing wear making them easier to clean and last longer...the cloth level fives are intended for RTE or Ready To Eat Foods like lunchmeats and cutting bread for subs..or preping baked goods.. they do not last as long and should not be used for preparing raw foods as they absorb moisture making them a haven for viruses .. and do not hold up to harsh scrubbing. They are intended to be replaced frequently.
Both are good... neither are stab resistant... the metal will definitely help keep anything but the tip of.a knife form biting.. and the cloth..depends on the knife and pressure..Just depends on what your needs are
I worked at a slaughter house as a student job once upon a time and I remember the guys with the big knives cutting stuff all had these lvl9 armors on their hands. Along side a big knife of course. After all, they were cutting 'on the line', so it had to be done non-stop & quickly. 2 things that are likely to lead to 'accidents'. As a student worker ... we weren't allowed to handle knives, so I never wore one. On the other hand, reading some of the comments I'm surprised people saying the lvl5 would be superior for home use though. It looks to me like the chain mail is thinner & would allow for more accurate finger movement & grabbing smaller items (which have a higher risk of you cutting yourself). As opposed to a beefy, wooly, thick glove. I have some thick fireproof gloves for the oven/BBQ for instance and well, I wouldn't wanna use those to cut an onion, let alone a clove of garlic.
i have the level 5 that i bought specifically to use with my mandolin and they work. as noted, they will eventually fray. but you still have the other side to use in its place if you ever get around to damaging them enough at less than half the price of the level 9.
I use to work at a chicken plant and we had chained gloves under level 5 gloves then our rubber gloves. Only time some got hurt was when they wasn't wearing the chain gloves or they stuck their hand where it shouldn't of been in the first place.
Hi James! Your videos are usually, for me, entertainment only. Not products I'd actually consider buying. As I've edged into old(ish) age, my strength wanes and my arthritis worsens. Not a safe combination with sharp implements. I've considered buying a pair of cut resistant gloves. Thanks for all the entertainment and advice!
Honestly, I don't really cook, let alone cut any ingredients but I just ordered myself a pair of the chain mail gloves because it is badass and it's medieval as hell.
That chain mail is impressive. Did you know that the epee was invented as a stabbing weapon to get around chain mail? Nothing will help you if you stab the chain mail but that's never going to happen while cooking unless you're doing something incredibly stupid.
Cut my finger slicing up a 14lb ribeye yesterday which brings me here. Fun fact, I was watching Star Trek in the kitchen when it happened! I love that pizza cutter!!! Thanks for the review, I just ordered both.
I remember I was wearing a Kevlar glove once when I slipped with a sharp knife right across my palm, it did cut the glove and my hand but the cut to my hand was only slight like a minor cat scratch which healed up after a few days. It was then that I thought maybe that is how those types of gloves are supposed to work, the glove was cut so it became useless but it did save my hand from a very nasty cut which would probably have required surgical treatment.
Try a Rapala fillet glove. It's stainless steel, but only $15-$20 per hand, so a happy medium in price between the level 5 and level 9 you tested. The links are much smaller, almost like woven cloth. The thinner links do mean it's possible to cut through them unlike the level 9. But I find them much more reassuring when filleting (using a lot of force to slice through bone) than the level 5 gloves. Just be sure to dry them after washing (especially if used in salt water). "Stainless" steel means rust-resistant, not rust-proof. They can still rust.
Cut gloves have saved me from multiple injuries. The chain ones are mainly used when butchering, and operating meat slicers. I've been cooking professionally for almost 15 years, and I believe in the cut glove. It can help people learn to be more careful, because when that saves you. That is an opportunity to learn what not to do.
If you don't like cleaning the level 5 gloves, add a latex or other kind of disposable gloves over top. Works well, and I don't notice any slippage with knives or my mandolin. Level 5 gloves should DEFINITELY come with mandolins!
That was a pretty thorough everyday like tests, something you actually want to see in a product review and just the extreme. Because extreme almost makes every product worthless.
I've worked for a publix deli for a little over 9 years. As much as I hate wearing the Kevlar gloves because of the Loss of dexterity, I have to admit they've saved me from several cuts over the years.
I've owned both of these gloves for a few years. Those chain mail gloves really don't work for me in the kitchen as it kills all sensation through the fingers. But I've bought several pairs of those level 5 gloves and use them routinely, especially with the mandoline and the box cutters.
I've had a pair of the Level 5 NoCry gloves for almost 10 years. They're absolutely fantastic home kitchen use. If you can cut yourself while wearing that, you should absolutely not be allowed to hold a knife. Ever. For the rest of your life.
100% agree. I use the level 5 for gardening but never would use the chain mail as the fire ants and thorns would go right through.
@@kenroman777 Should i buy a level 5 cut resistant and would it be enough if i am cleaning my house and there is glass shards or broken glass that i am dealing with ??
@@kilwanavitande4466
The commenters have experience using the gloves in the kitchen and in the garden, so asking for advice about handling glass shards isnt very sensible. They haven’t used the gloves with glass shards, so why would they be expected to advise you about that? You should be considering the info they shared, and applying that info to the specifics of your situation- then making an informed purchase decision.
Given the extreme tone of the original comment, you should be able to easily determine the “cut resistance” of the gloves. Then, given the info about the tightness of the gloves weave compared to that of chain mail, you should be able to easily determine how permeable the gloves are, via spacing in weave.
Great info was provided for the two areas of concern - cut resistance and weave permeability.
Just some advice about problem solving, and applying info you have been given to your particular fact pattern, in order to make the optimal, most informed decision possible. Relying on others to think for you and tell you what you should do, particularly when you have info available to be able to make a decision for yourself, is a bad idea for many many reasons!
I still cry when I use them cutting onions with my crappy knife. But it's just because I get emotional about onions and all their layers, not because I cut myself.
No knife for life because knife stop life
I have those level 5 gloves and I'm convinced every mandolin should come with those in the box instead of those stupid guard things that don't really work. Saved my hands more times than I can say. FYI another set is on my husband's workbench for soldering. They've prevented a couple nasty burns.
Stupid guards? Maybe stop buying cheap mandolins. Buy like the one shown in the video like oxo.
@@TheDeathLove I have never seen a mandolin with a good guard, I have an OXO good grip which has a decent guard but using the gloves is just so much better in almost every sense.
I think the guards supplied with the mandolin is so that when you decide the guard is unusable and you cut yourself because you didn't use it, you can't blame (and/or SUE) the mandolin maker.
I read that at first as Mandalorian idk why 🤣
@@bostonrailfan2427 I'm pretty sure I'm using them right, try and not waste any food using the guard. Try to use the guard with smaller vegetables.
As a former material handler I’ll rate the chain over any ‘Kevlar’ for slashing protection. Only had 10 years using so I can’t be sure.
what materials were you handling?
So wear a chainmail outside of a Kevlar for maximum protection?
@@toddmulligan2609 mainly cold pressed steel for car chassis.
@@raindrainxi sounds reasonable
@@bostonrailfan2427 so don’t sell it or market it to protect you from slashing injuries in the kitchen. Usually cutting in the kitchen and not stabbing…..
I worked in meatpacking for several years. We were required to use a Kevlar fiber glove on the knife hand. And a chain mail glove on the other hand. (For most people that's Kevlar knit on the right hand and chain mail on the left hand.)
BTW washing chain mail gloves is probably fairly difficult to clean at home. You need to spray it with 180° Fahrenheit (82° celsius) high-pressured water for at least one minute. If the water is too hot it evaporates before killing the bacteria and if the water is too cold it won't kill the bacteria. You could probably spray the chain mail glove with a high-pressure hose on your driveway and then drop it into a pot of boiling water. But that sounds like it would be too time-consuming for most people to actually do every time they use their chain mail glove. So most people probably wouldn't use their chain mail glove often, or they wouldn't clean it properly every time they used it. I don't know if dishwasher water gets hot enough or if the water is sprayed at high enough pressure to sanitize chain mail.
@@LincolnRon boil them?
@@kdaltex boil water and pour it on it!
@@coollibra3644 or steam with a steamer
@@LincolnRonDish washers usually have a high temp sanitizing setting but not all of them do.
I have been on blood thinners for the last 9 years since a massive heart attack and have been using NoCry gloves since that time. I have high-end Damascus steel knives that are razor sharp, and I have never cut through one of those gloves. Also, they have never damaged the edge of any of my expensive knives. I should also mention that they are available with rubberized 'micro dots' to provide a better grip in the kitchen, even when gripping a wet or slimy handle or bowl.
Chain mail gloves are excellent for protection as well, but they are made to be used in a professional type of environment, such as a butcher shop. They are not as comfortable to use in a home kitchen and can also have problems gripping things in the kitchen, such as a knife with a slippery, blood covered, or vegetable juice covered, handle. They can also wreak havoc on the blade of expensive knives, which you will not find in the average butcher shop but will in many kitchens.
One thing to understand is that these gloves are not meant to protect from a stab with the point of a blade, or a chopping motion such as with a cleaver. While they may keep you from being cut when chopping, if you are using a heavy cleaver, you will still break your finger.
They will really save you when using a mandolin, a box grater, or even a microplane. For $12.99, if they save your fingertips or your knuckles just ONE time, they are worth the money.
I recently upgraded from a dull, crummy box grater my mother had for decades to the OXO Good Grips grater. Wow, what a difference in grating time, I actually want to make dishes with fresh shredded cheese now. But WOW DID IT HURT the first time I used it. Immediately bought the same pair of gloves and they've been fantastic and again, made me want to cook more.
what does being on blood thinners have to do with gloves?
@@DiarrheaDaddy if someone on blood thinners cut themselves, it's a lot harder to get the bleeding to stop
@@DiarrheaDaddy Seriously? When you are on blood thinners/anti-coagulants, you don't stop bleeding when you are cut. A cut in the kitchen for most people requires a bandaid and in a minute or so, it stops bleeding. For me, it means a cutting board covered in blood with a trail to wherever I need to go to get a bandage because it DOES NOT STOP BLEEDING. If it is a deep cut, it can mean a trip to the emergency ward.
There, you have learned something new and will go to bed tonight less ignorant than you were when you asked that question.
@@barcham That's kind of strange. I get blood drawn a fair number of times and it always stops bleeding almost immediately. Is that different than a cut? Are you sure you're not a hemophiliac?
At two different jobs I've had we used similar gloves (the fabric one) and they can take a fair bit of abuse. If you use a fair amount of pressure and a brand new Mora knife (they come scary sharp) you'll cut through. They'll save you from a cut all the way down to the bone in that case, but expecting them to handle hard cuts from a brand new knife is not realistic. But for handling sheet metal and such, these will save you from getting cut badly if you touch an especially gnarly edge or if the sheet slips in your hand. Just a few weeks ago, I brushed up against a sharp metal edge and it cut through the leather layer and the cut-resistant layer beneath it, leaving a hole in the glove. But my skin was intact, so the glove did its job. I replaced it and continued with my job. ...I may have taken a pair home for general use, such as when working on the car or something similar. Ahem.
I wish you had tried a rotary cutter, the type I use to cut fabric, the type that took off my fingertip! Much sharper than a pizza cutter, with a thin, razor type blade. And when you're cutting fabric, you tend to use a lot of force in a rolling motion, which is what I did when I hurt myself. The tip reattached, thank God, and now I use a klutz glove when cutting fabric. The trick is using it every time, so I do what I saw a fabric store owner do: I store my rotary cutter inside the cut resistant glove, so when I reach for the cutter I get the glove, too. Thanks for this informative video!
I was just about to suit up in medieval armor to go into battle, so this review for chain mail gloves came at a perfect time.
For the average home cook or even prep cooks in a small restaurant kitchen the level 5 gloves are more than andequate and would need replaced as needed. The level 9 stainless steel gloves are better suited for working with commercial grade slicers and meat cutters/ saws. I've seen and used the level 9 type gloves used in restaurant kichens, fast food kitchens, deli's, and grocery stores and can say never witnessed a lost a finger, couple stitches yes, but that is better than losing two or three fingers.
Microplanes should come with gloves too
you never wear a glove using rotating cutting equipment - EVER! what is wrong with you? you don’t wear gloves or long sleeves when working with a table or miter saw because if your glove or shirt got caught in the blade, it’s taking your whole body with it. how do you not know this, especially after making such an assertive recommendation?
@@juxtapoix It was a requirement at all of the the fast food restaurants and grocery stores I worked at in the the 90's and early 00's in the US.
I worked with someone that lost her index and middle finger, below the second knuckle on her left hand. She wasn't wearing the stainless steel A9 style glove when the accident happened.
Besides being fired they also refused to pay for medical treatment because safety protocal wasn't followed. This happened on a commercail grade deli slicer at a well known fast food chain in the US.
Table saws, miter saws, circular saws have teeth and can grab at fabric and pull so I see the concern wearing gloves in that situation using that type of equipment..
I worked at a restaurant that employed a lot of teens. We got something called a miracle knife (to prep veggies for salad bar) and an employee cut their finger almost off with it. We had the chainmail glove that was used for the meat slicer and from that day on, anyone using the miracle knife had to wear the chainmail glove. I often had to repair the meat slicer and I would always wear the glove taking it apart as I swear the blade was sharper than a razor blade, a 6lb razor blade...
The chain mail are what we used at Wendy's when I worked there. The tomato slice is industrial and deadly sharp let alone normal knives. Never had any issues the entire 2.5 years I was there.
Yeah you might still poke yourself, you can still crush your fingers, but you won't cut yourself in any reasonable realistic situation
We had the chain mail one at Arby's when I worked there in 1985. I have a scar on my knuckle from reaching with my ungloved hand while cleaning the slicer...the reason I reached with my ungloved hand was that the glove was too heavy and cumbersome.
You had me at "I used a straw to hollow it out".
Such a simple solution to the problem but I just didn't think of it until you did it.
Great review.
lets make a hotdog with a slimjim in it
Just great dad logic from yours truly. The entire portion of the fake fingers segment was the best part of today's video.
I worked a job in a factory where I had to use the stainless metal mesh gloves. It’s something hard to get used to wearing for 12 hour shifts
the concern I have with chainmail gloves is the possibility of destroying my knives. it's a weird combo; if you own fancy, chef grade knives that you're worrying about damaging, you're probably a good enough chopper not to cut yourself in the first place. but even so, any hit from a knife with those gloves will dull the blade horribly.
I'm kinda thinking these have best use in the yard or the workshop really
If you own an expensive knife you should also own a ceramic rod to keep it sharp. A cut across these gloves won't destroy the edge, but itll instantly dull it. You should be able to touch up the edge with the ceramic rod in no time at all. ALL knives get dull eventually with regular use, accidents or not, doesn't matter if they're cheap or expensive, so make sure to get the necessary tools to maintain them. The rod is 10 bucks at IKEA and several years later, I still use it to touch up my Wüsthof knives.
Rather resharpen a knife, than micro surgery on my hand. Accidents DO happen. Professional boners go a lot harder and faster than the average home cook and steel mesh gloves are a must.
If you “destroy your knife” with a slice across the chainmail, you have a SUCKED knife! I suggest you buy a better blade and stay away from Harbor Fright kitchen knives bro.
I have the level 5 gloves. two issues with them are the stains and the fact that they're not *that* snug of a fit. like you showed, the tips have extra fabric there which makes holding delicate items for chopping very difficult. I'm more likely to cut my finger on garlic than carrot, but try mincing garlic with one of those gloves!! I use it mostly for a mandolin slicer but I've caught those gloves in them before. I'm lucky I have nails I guess, as I end up slicing my nail more than my finger.
I agree, it’s the same for me, I have the same gloves
Any time I see a mandolin or hear of mandoline injuries or near injuries, I always begin shaking my hands in pain, lol. I can just so easily envision the damage these things have done and they scare me. Was thinking of this yesterday as well as the guy at Publix's deli cut some pastrami for me. All the horror stories of them have made me quite nervous to ever own one, especially as while I always try to be careful and rarely cut myself, it would be just my luck something still happens.
Those were originally intended to prevent people from loosing a finger with power tools, so the extra fabric was necessary
Yeah I only use a glove for the mandolin. Mostly because I lost the guard years ago lmao.
I'm disappointed you didn't answer the most important question: how comfortable are they to wear and work with when cutting? Every reviewer tries to figure out what it takes to cut through those gloves, but very rarely do they actually tell you what it is like wearing them.
the kevlar feels like a cotton glove with spandex for stretchiness. the steel one depends entirely on the fit. if you have fine fingers, they will sag when you move your hand around and generally be kept in place by the wrist strap. if you have thick meaty fingers, they wont move around as much, but when you clench your fist, you will feel a biting sensation all over your hands that is mildy uncomfortable, but not painful. if you consider buying the metal ones, i'd go to a place where they let you try them on like clothes, so you can get the right size and fitment.
Cuz it's almost irrelevant.
You definitely don't wear these for "comfort", you wear them specifically for protection.
Even if a latex glove is more comfortable to wear than chainmail gloves, you'd still never wear latex gloves if it meant you losing a finger when you work.
The same goes for the lvl 5 and lvl 9. Complaints I see about the lvl 5 glove is about it not being fit.
But you still wear it regardless because you like your fingers.
If you're asking this stupid question about comfort, you have no regard for personal safety. I don't think you would want to wear them anyways, no matter how comfortable they are. You will always feel it's in the way and instead not use them and trust your own cutting skills.
@@Paul_Sleeping I don't understand how this is a stupid question. Obviously there is some amount of comfort you wouldn't sacrife for additional safety. For example if you put your hand in concrete you would absolutely not get cut. But that would be stupid.
And comfort isn't the only thing I asked about either, how usable are they? Do they make it harder to hold smaller bits?
@@josef5636 He did kind of answer how they feel like. 1:25.
And I think you can imagine how the chain mail one feels like, lol.
The level 5 gloves are actually used more because they are pretty easy to clean. A trip through the dish washer at End of shift. Hang em up their station and let them go overnight. Although most of us double glove when we use them. A glove underneath and a glove over top so they don't actually get dirty. :D
That mandolin section would trigger my wife's PTSD. 3 or 4 months ago, I got frantic text messages and phone calls from her that she had sliced her finger open with a mandolin...she wasn't even using it, she was about to wash it and it fell into the sink where she was washing dishes. It sliced the pad (basically her whole fingerprint) off, and the UTC were not really able to do anything other than wrap it up and put on extra strength Neosporin.
As always, enjoyed the video, James. Glad you're feeling better.
Always appreciate how thorough you are. Also appreciate you doing this, was just looking into some cut gloves a week or two ago but hadn't pulled the trigger yet. Well done and thank you 👍
This was, by far, the most hilarious video you've made. Yes, it was also informative on the comparisons of the gloves. You went extreme on the fingerdogs. Simply loved it! Thanks for taking the time to demo the gloves. Be well.
Love how he goes above and beyond on his reviews
thanks. it really means a lot to me
The scariest tool I use in my kitchen is my rotary deli meat slicer. Using it actually gives me a nervous stomach. I wonder how the level 5 glove would hold up to an accident with that. I hate to go straight to the level 9 glove and lose the dexterity if the 5 would work.
Level 9 could also protect against some crushing.
I was totally holding my breath with the mandala. Going to have to get some level 5s. Thanks for the review. Now... Oven gloves ...
I wonder if you could fit a rubber glove over the level 9? Than you'd only have to clean them if you cut through the rubber glove.
That's a good idea. It might make them fit a little more snugly, too.
I think the Level 9 (chainmail) would be good for beginning chefs learning how to do that quick chopping they're so famous for or for butchers/chefs learning how dress a carcass where pressure and strength is necessary. The Level 5 might be for everyday cutting that is done for prep work or for the home chef.
The only acceptable test would be a slash from finely honed Antique Japanese Samurai Sword. If I can’t use them when I’m fighting ninjas, I don’t want them.
When I worked in a professional kitchen, I used to use these chain mail gloves. They are so good for when they fit properly and are not to loose, and you can go to town on cutting things without worry about cutting yourself. But if the chain is to loose the edge of a blade can fit between the mail, so if you have good tight chain mail it works so good! I approve of wearing these for anyone in any kitchen👍
When James says Hi-Ya you know something 😂😂😂is coming to follow, you Rock as always James 🤙
We used to use those stainless steel ones cleaning and running professional meat slicers with the huge spinning disk blades. They are very effective and I never saw anyone cut while wearing them. I've seen fingers removed without them though...
Great video.
Love your channel and particularly the longer videos.
Two things I would have liked to see in this are puncture test for the chain glove (with the pointy edge of a knife) and a comparison to a normal thin fabric glove.
The chain one only prevents poking motion as far as the knife can go inside one chain link. But at least you won't poke your finger off! I have used both in factory setting, I have managed to get only very small punctures but I luckily did not use much force those times
I work in a Warehouse, and we use box cutters like crazy, we are supplied by the company the level 5 cut gloves but after your review I think I'll buy those level 9 chainmail gloves. Seen too many accidents of folks cutting themselves even with the level 5, though I'm unsure how old the gloves are, so as Bosses say, "Safety First". Plus, chainmail gloves just look total BA. Great video and keep up the awesome content.
I think your dedication to gie good, clear reviews is truly admirable.
I though you were really a regular Jon Doe, I mean, you know, average at many levels...
Then you came up with the pencils and hotdogs.
Sir, I like you. A lot.
No hot dogs or pencils were harmed in the making of this video
You forgot the disclaimer at the beginning: "Yes, hot dogs WERE harmed in the making of this film..."
How you did the fake fingers is super impressive. I was wondering how you were going to deliver them to the tips of the gloves without damaging them, then you showed the tube. Smart smart!
NEVER IN ALL MY DAYS WOULD I HAVE THOUGHT I WOULD SEE JAMES FREAKIN REVIEWS WEARING A MCLOVIN SHIRT 😭🤣😂
I love the longer videos! Thanks.
Always wear a glove when using a mandolin. I carrot snapped on me and I wound up taking off the tip of my finger. I even had a pair of gloves but I figured I didn’t need them. When the carrots got small I just ate them so I thought why bother with a glove. I learned my lesson.
I had a level 5 glove once. Sharpened one of my kitchen knives and promptly filleted my palm wide open. Since then I've never used anything but being careful.
As someone that works in food service, the level 5 gloves are great for preventing nicks and cuts, but if you end up using a serrated blade, it will tear through it after a few catches. The benefit to those types of cut resistant gloves is that they don't limit your hand movement as much and feel pretty comfortable, but the trick is to wear a size down so it's tighter to your hand as well as wearing a latex of vinyl glove over it to prevent moisture accumulation and stains. The chain mail glove is very beneficial when working with larger blades like scimitars when butchering whole animals. Both work well with deli slicers, neither are great for any type of saw - while the chain mail will "catch" and prevent a cut, you will crush your hand from the links getting caught, and the level 5 will get shredded.
I really enjoyed your video and all you go through just for to help save us money. so much appreciated .
you're the best ❤️❤️❤️❤️❤️
I love your humor, btw. "Oh man, another hospital visit. You're going to have a lot of medical bills this month".
Nice McLovin shirt 😂😂😂
Most accidents I have heard of have happened with (immersion) blenders. I would be really curious to see someone test how both of these gloves hold up if you accidentally get your hand in one of these.
I had one trip to the ER a few years ago and since then I use the level 5. They work great for the price and for anyone who isn’t a master chef with some insanely sharp and expensive knives. I’ve caught them numerous times with a knife without them slicing through.
If I'm using a Hobart I go for the the chain mail. Anything else level 5. Added benefit of the level 5 is they don't damage the knife. The chain mail will dull most knives.
Basically if you're looking for something to wear if you wanna have protection from everyday use of A-sharp knife the level 5 would be the more affordable alternative that's going to give protection from standard usage of everyday sharp knives
the chain mail glove looks like the chain mail they use to feed sharks
Yikes! I was afraid a Johnny Depp moment was coming!
James doing some hand modeling in this video
Thank you for sharing this with me. I enjoy your channel and I appreciate the way you test the products.
I bought a Whiting&Davis Level 9 glove more than 30 years ago, and have used it to this day. I have smaller hands, so the finger ends droop off, and that's a negative when using the mandolin. But it goes straight into the dishwasher to clean, and I haven't had a cut finger since using it!
Hi, the glove on your right hand is used in grocery stores in their Meat, Deli, Prep Foods(Kitchen), Seafood and Produce depts. The glove on your left hand (made of steel) are used by meat cutters and I have been in the grocery business for 23 years and counting and I have worked in 3 of the 5 depts. mentioned above.
Love your channel, can't wait to see how the gloves hold up!
You missed the cheese grater! I had the no cry and the tips were shredded on my lethal cheese grater. Thanks for the info on the level 10!
I'm in a wheelchair when I walk our dog; a very strong, border collie. I use gloves to steer and stop, ergo, I burn up ordinary hardware glove a lot. Personally, for my circumstances, I can't wait to get a pair of chainmail gloves to see how they hold up .
I will only store pencil stuffed hot dogs in chain mail now.
Such a great video. I loved the preliminaries!
I imagine the level 5 gloves feel nasty when your hands get wet so I can see professionals liking level 9.
i've tested both, extensively. level 5 is the superior glove for home use. light duty, meal preparation, vegetable cutting, and small-scale meat cutting is what it is best at. you only need the level 9 if you're a professional. to use a level 9 glove at home is about as practical as preparing a meal in a suit of medieval plate armor. it's technically more protection, but entirely unnecessary.
Quick q for you! Are they water and odor proof?
@@flamefangstar the level 5 ones are not water proof. odor proof is a little more complicated. it comes down to the cleaning ethic. the gloves themselves might not stink, but if anything is left inside the weave of kevlar, it will stink. so thorough cleaning and sanitizing is required. what happens is, under heavy use, meat juice will soak in and carry with it particles of meat and fat. those particles will work their way inside the glove. if they're left alone, even when technically sanitized, they will stink like cheese. use dawn for round 1 of cleaning and let dry, then use diluted bleach for round 2. turn the gloves inside out and empty the finger holes of meat debris after round 1. with light duty applications, this will probably never come up, so just soap and water will suffice for home use.
@@SneakySolidSnake thanks for answering, i was pretty curious!
I love the Mark Rober reference 😂 If anyone hasn't watched him I highly suggest you check him out. Completely different content than here but great.
Love your channel would like to see more reviews on shaving razors just a request either way I will continue to support this channel and shout you out to other people to watch your channel
As a bald guy who shaves his head every few days this would be great. Would love to see a foil razor showdown for shaving heads along with some standard razors too.
10:37 I can hear Shadiversary yell how Chain mail was never pierce or stab proof, which is why they covered them with sheets of metal, called gauntlets.
I love the Mark Rober reference -- I'd love to see a collab between you 2 haha Maybe he can engineer bad products into good ones or something lol Cheers and keep up the great work per usual!
I've always wanted a pair of these. Bruises suck, but it beats bleeding all over the place. I'd also like to thank you for being the only reviewer I've seen test these who doesn't just grab a pair of scissors for a facile "pffft you can totally cut 'em" dismissal. You'd p.much need plates to offer protection from getting your finger caught in a pair of scissors.
I sure wish I'd been wearing gloves when I cut the end of my thumb off when chopping jalapeno peppers. The tip never grew back and oh my gosh did that hurt. Not only the pain from the cut, but the jalapeno juice made it horribly worse.
There is a reason Butchers use the chain gauntlet./glove. If you can afford it, get the chain. Even if you have to zip/afterpay it's worth the investment.
My BF sliced his thumb on a mandolin a few weeks ago so watching this was like reliving the trama lol. Seeing the hotdog fingers get chopped was some major PTSD 😂 great video. I do think it would be interesting to see how regular gloves would handle (eg latex, ski, or generic winter gloves). Maybe all you need to do is to break out the winter gear to prevent a slice haha
I worked in the retail food industry for 20 plus years.. the metal gloves are definitely more resistant...intended for raw food processing "butchers" as they hold up better to heavy use and can be scrubbed without causing wear making them easier to clean and last longer...the cloth level fives are intended for RTE or Ready To Eat Foods like lunchmeats and cutting bread for subs..or preping baked goods.. they do not last as long and should not be used for preparing raw foods as they absorb moisture making them a haven for viruses .. and do not hold up to harsh scrubbing. They are intended to be replaced frequently.
Both are good... neither are stab resistant... the metal will definitely help keep anything but the tip of.a knife form biting.. and the cloth..depends on the knife and pressure..Just depends on what your needs are
I worked at a slaughter house as a student job once upon a time and I remember the guys with the big knives cutting stuff all had these lvl9 armors on their hands. Along side a big knife of course.
After all, they were cutting 'on the line', so it had to be done non-stop & quickly. 2 things that are likely to lead to 'accidents'.
As a student worker ... we weren't allowed to handle knives, so I never wore one.
On the other hand, reading some of the comments I'm surprised people saying the lvl5 would be superior for home use though.
It looks to me like the chain mail is thinner & would allow for more accurate finger movement & grabbing smaller items (which have a higher risk of you cutting yourself). As opposed to a beefy, wooly, thick glove.
I have some thick fireproof gloves for the oven/BBQ for instance and well, I wouldn't wanna use those to cut an onion, let alone a clove of garlic.
Schwer level 9 glove reminds me of the Old Country Buffet video.
"Have enough to eat today?"
"Gimme that."
"Is it still daylight outside?"
James, you could freeze the hotdogs to 0lace 5em in the gloves without squishing, then let them thaw before you experiment. Great comparison video!
Review Sunday!
Wow, I am impressed with how much preparation you did here to make it as accurate as possible. Great presentation and review as usual!
i have the level 5 that i bought specifically to use with my mandolin and they work. as noted, they will eventually fray. but you still have the other side to use in its place if you ever get around to damaging them enough at less than half the price of the level 9.
I use to work at a chicken plant and we had chained gloves under level 5 gloves then our rubber gloves. Only time some got hurt was when they wasn't wearing the chain gloves or they stuck their hand where it shouldn't of been in the first place.
I "reshaped" my thumb with a mandolin last month. Glad to see you include it.
Hi James! Your videos are usually, for me, entertainment only. Not products I'd actually consider buying. As I've edged into old(ish) age, my strength wanes and my arthritis worsens. Not a safe combination with sharp implements. I've considered buying a pair of cut resistant gloves. Thanks for all the entertainment and advice!
Great review and as someone recovering from Covid watching this, I can relate to the fever dream level of research into the fake fingers. Awesome.
Honestly, I don't really cook, let alone cut any ingredients but I just ordered myself a pair of the chain mail gloves because it is badass and it's medieval as hell.
That chain mail is impressive. Did you know that the epee was invented as a stabbing weapon to get around chain mail? Nothing will help you if you stab the chain mail but that's never going to happen while cooking unless you're doing something incredibly stupid.
Cut my finger slicing up a 14lb ribeye yesterday which brings me here. Fun fact, I was watching Star Trek in the kitchen when it happened! I love that pizza cutter!!! Thanks for the review, I just ordered both.
This video gave me the chills over and over
I would have also compared to a normal glove just to see how much that would withstand a slice from the knife
I think the real test is seeing how well you can sing Billie Jean while wearing one.
I remember I was wearing a Kevlar glove once when I slipped with a sharp knife right across my palm, it did cut the glove and my hand but the cut to my hand was only slight like a minor cat scratch which healed up after a few days. It was then that I thought maybe that is how those types of gloves are supposed to work, the glove was cut so it became useless but it did save my hand from a very nasty cut which would probably have required surgical treatment.
Try a Rapala fillet glove. It's stainless steel, but only $15-$20 per hand, so a happy medium in price between the level 5 and level 9 you tested. The links are much smaller, almost like woven cloth. The thinner links do mean it's possible to cut through them unlike the level 9. But I find them much more reassuring when filleting (using a lot of force to slice through bone) than the level 5 gloves. Just be sure to dry them after washing (especially if used in salt water). "Stainless" steel means rust-resistant, not rust-proof. They can still rust.
Cut gloves have saved me from multiple injuries. The chain ones are mainly used when butchering, and operating meat slicers. I've been cooking professionally for almost 15 years, and I believe in the cut glove. It can help people learn to be more careful, because when that saves you. That is an opportunity to learn what not to do.
If you don't like cleaning the level 5 gloves, add a latex or other kind of disposable gloves over top. Works well, and I don't notice any slippage with knives or my mandolin. Level 5 gloves should DEFINITELY come with mandolins!
That was a pretty thorough everyday like tests, something you actually want to see in a product review and just the extreme. Because extreme almost makes every product worthless.
I've worked for a publix deli for a little over 9 years. As much as I hate wearing the Kevlar gloves because of the Loss of dexterity, I have to admit they've saved me from several cuts over the years.
I would like the Level-5 be cause I would be using it when using my fabric rotary cutter for sewing.
That chain mail glove would be awesome for cast iron cleaning
Best part of the video, that McLovin shirt. Chicka chicka yeah fake ID fake ID
Imagine punching someone in the face with a level 9 glove lol
Did you know chain-link armor is like the only armor they suggested in a zombie apocalypse. 🤔
I've owned both of these gloves for a few years. Those chain mail gloves really don't work for me in the kitchen as it kills all sensation through the fingers. But I've bought several pairs of those level 5 gloves and use them routinely, especially with the mandoline and the box cutters.
Finally some quality test...all others were just selling the product