Fillet Glove Tip, Plus Recipes for Potato-Pumpkin Curry Soup and Toasted Pumpkin Seeds

Reader Contribution by Ellen Sandbeck
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Several months ago, as I was peeling a very tiny new potato, it occurred to me, and not for the first time that week, that for some people, peeling a potato is a blood-free operation. This was the very last time I peeled myself along with a potato, because the next day I went on the hunt for a fillet glove, and eventually brought home, for the princely sum of $14, a fillet kit which included: two fillet knives that are so sharp that I will probably never use them; a knife sharpener; an acrylic cutting board; and a rubber-coated chainmail fillet glove, all in a very sturdy plastic case.

I have not shed a drop of blood in the kitchen since, and can painlessly peel marble-sized baby potatoes, and skin and fillet even the knobbiest and most irregular fresh ginger, turmeric, and Jerusalem artichokes. I have probably saved at least $14 in bandages.

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