That title is ambiguous at best. I wasn't using the splint as a pitting tool; I was just wearing it on that finger.
I had taken a bag with me on my walks around the vineyard with the dog and filled it up twice with ripe plums. Nobody else ever picksthem. I sorted them by size and prepared them for the freezer. The finger splint didn't hinder me much.
The smaller plums were freestone varieties, some mirabelles (greenish-yellow) and some maybe quetsches (purple skins). I pitted them easily and arranged the halves on papier de cuisson on a baking pan for freezing. That way, they well be frozen separately and, when the time comes, we'll be able to take precisely the number of pieces we need or want out of the plastic bags I put them in after they were frozen.
The larger yellow plums were not freestone so I realized I needed to cut them up the way you cut a mango, slicing down on one side of the pit and then another. That was easy and I didn't waste too much sweet plum flesh. I had two trays of the large plums, and one tray of the small ones. We'll enjoy them over the coming months.