Three Things to Consider When Choosing Cut-Resistant Gloves
Protect your hands from your most intense field and home tasks.
Hunters and anglers live life on the edge—literally. Between field dressing game and fish, home butchering, and just hanging around the campfire enjoying shucked oysters, the risk of cutting yourself with boning knives, oyster knives, and food prep is high. But the solution is simple and inexpensive: Buy a pair of cut-resistant gloves. Made of an inner core of fiberglass, steel, or other tough materials bound to a slip-resistant outer wrap, cut-resistant gloves make it much safer to work with knives and shears. Here are three things to think about when you’re looking for the next level in culinary safety.
Made of polyethylene and glass fiber, these are very lightweight. NoCry
When buying cut-resistant gloves for home butchering, look for food-grade materials that help prevent cross-contamination through bacteria transfer. And opt for at least a Level 5 rating by the American National Standards Institute, which means the gloves are designed for working around raw meat and butchering tools.
This set is made with slip-resistant padding on the palms and fingers. DEX FIT
Some cut-resistant gloves are entirely ambidextrous, meaning they’ll fit both the right and left hands interchangeably. That’s a convenient option, but ambidextrous gloves sometimes lack the manual dexterity of hand-specific models. If you need a high degree of touch sensitivity and control, think about gloves that come in left-hand and right-hand pairs.
One knock against cut-resistant gloves is that the added bulk can make them clumsy to wear. Some gloves are manufactured with spandex or other stretchy materials to help them conform to fingers and palms—which helps you keep a good grip on slick butchering knives.