— Ruth Akers

Um, yes. You know, it is, um, not uncommon, uh, for cooks to use what's called a cut glove or a cut resistant glove. And there are, you know, a number of models or, you know, types on the market. Um, but, uh, you know, basically they fall into a couple of, of, uh, categories. One is, uh, uh, a, a type that's made out of a cloth that's based on a, uh, fibers that are made from a type of plastic, um, that are cut resistant. And, um, the other general type is one that's made of, um, metal, um, uh, chain mail, you know, like, like medieval, uh, armor, right? It stops the, uh, the blow of a sword. Um, now there's also a middle ground. There's a, a type of glove that is made from a fiber that, uh, uses this high tech plastic material as well as, uh, metal, and that's all woven, you know, into a glove. And so take a look at those, um, and, uh, you know, find what works best for you. They have different feels, uh, in terms of, uh, mobility of your, of your hands, and therefore the joy of cooking. But, um, you know, you're sure to find a balance in there that, uh, can work for you.