|By Pigtail (Pigtail) on Monday, September 16, 2002 - 12:18 pm: Edit|
I am curious to know if anyone knows anythign about the incidence of carpal tunnel syndrome or repetitve stress injury among professioanl chefs as a result of using tongs.
|By Chefrev (Chefrev) on Monday, September 16, 2002 - 11:31 pm: Edit|
If what you're describing as tong stress is a pain &/or weakness, tingling, or numbness when picking objects up with tongs like say, a hot french onion soup crock from the salamander, I've seen it, and to a limited degree experienced it.
Chefs are among those professions most prone to carpal tunnel syndrome. That's because of the repetitive knife work, heavy impacts, and abuse our hands and wrists experience on a daily basis.
That could include the use of tongs to pick up stuff on the line. They do sometimes become like a part of one's hand but if they're used too much I would imagine the stress would be cumulative. Our hands weren't designed to hold things with tongs THAT much. Maybe use a towel or mitt once in a while to lessen the strain.
I'm not a doctor, but I've cooked for one.
|By Chefmanny (Chefmanny) on Tuesday, September 17, 2002 - 12:19 pm: Edit|
I'm no doctor either but, I've played one in the kitchen.....in the storeroom and in my office to be precise. This is also commonly known as Saute pan elbow. Another thing that Chefs are prone to is arthritis due to the unusual heating and cooling of the hand and other (body) joints.