— Peggy Byrd

I have a couple of things. Peggy's talking about finger cuts and having sharp knives and uh, what should she, so I have two words, maybe three. One is more practice. One is, are you sure your knife is sharp enough? And the other one is get a cut glove. Uh, when I worked at Whole Foods Market, you were not allowed in the kitchen if you were going to cut something without a cut glove. And it sort of looks like something that a knight in shining armor would wear. It's actually a small mesh glove that you put over your rubber glove. And they do help tremendously. And just an interesting fact that I do remember, 70% of cuts, uh, experience by chefs in the restaurant world are exp are, uh, experienced because they weren't wearing a cut glove. So I think getting a cut glove is a very wise thing to do. You can go on to Amazon or go to a restaurant supply store. They're not expensive, they're different types of them. But I think that would be, uh, my first, my first thing to say. And peg, you know, she just wrote it was also her fault 'cause she wasn't paying a hundred percent attention. It's really frustrating when you're watching a cooking show and they're like chopping away and they're not looking at anything. The other thing is don't forget to curl those fingers. 'cause when you curl your digits, remember what you learned in the cutting, uh, the knife lessons is that, you know, curling your fingers and securing what you cut is, uh, probably one of the biggest safety tools. So, curl and cut glove.