Stainless steel finger guard: what it is and how to use it

How a finger guard protects you

You wear the guard on the hand that holds the food, not the hand holding the knife. The curved steel shield covers your fingertips, and the flat side of the knife rests against it while you cut. If the blade slips, it meets steel instead of skin.

How to wear it

• Slide the ring onto the middle finger of the hand that holds the food.
• It should feel snug: not spinning, not slipping off.
• Curl your fingertips behind the shield and keep the knife against its flat side.
• Works the same for right- and left-handed cooks.

Who it helps most

• Beginner cooks learning knife skills.
• Older children cooking with an adult.
• Anyone who wants extra peace of mind when slicing fast.
• People who simply keep nicking their fingers on vegetables, herbs or bread.

What you can cut with it

Vegetables, fruit, herbs, cheese, bread and meat — anything you slice or chop with a straight-edged kitchen knife such as a chef's knife, santoku, paring or utility knife.

Cleaning and care

Rinse it under warm water after use and dry it. There are no plastic parts to stain or hold smells.

Why stainless steel?

Steel is hard enough that a kitchen knife glides along it instead of cutting into it, it's easy to keep clean, and it lasts. Plastic guards can get scored by the blade over time.