Carrots and sliced thumbs...



In article <[email protected]>,
Wayne Boatwright <[email protected]> wrote:

> On Tue 29 Mar 2005 11:50:02p, Katra wrote in rec.food.cooking:
>
> > I _hate_ slicing fresh carrots!!!
> > Dad likes them a lot tho' so it has to be done.
> > He prefers them in bite sized chunky slices.
>
> Katra, have you ever heard of a Feemster Slicer?
>
> It's a very inexpensive adjustable slicer with a very sharp blade. They're
> kind of a "throw-a-way", as I would never attempt to resharpen the blade, but
> they're inexpensive enough to replace every few years or so.
>
> http://www.jensco.com/thekitchendrawer/kitchen_tools/slicers_mandolins/slicer
> 901.html

That might be just what the doctor ordered, thanks! :)
--
Om.

"My mother never saw the irony in calling me a son-of-a-*****." -Jack Nicholson
 
In article <[email protected]>,
Wayne Boatwright <[email protected]> wrote:

> On Tue 29 Mar 2005 11:50:02p, Katra wrote in rec.food.cooking:
>
> > I _hate_ slicing fresh carrots!!!
> > Dad likes them a lot tho' so it has to be done.
> > He prefers them in bite sized chunky slices.
>
> Katra, have you ever heard of a Feemster Slicer?
>
> It's a very inexpensive adjustable slicer with a very sharp blade. They're
> kind of a "throw-a-way", as I would never attempt to resharpen the blade, but
> they're inexpensive enough to replace every few years or so.
>
> http://www.jensco.com/thekitchendrawer/kitchen_tools/slicers_mandolins/slicer
> 901.html

That might be just what the doctor ordered, thanks! :)
--
Om.

"My mother never saw the irony in calling me a son-of-a-*****." -Jack Nicholson
 
In article <[email protected]>,
George <[email protected]> wrote:

> Katra wrote:
> > I _hate_ slicing fresh carrots!!!
> > Dad likes them a lot tho' so it has to be done.
> > He prefers them in bite sized chunky slices.
> >
> > If I try to slice them on the cutting board with the chef's knife,
> > they are so crisp they tend to want to "pop" off as I slice them
> > and go all over the kitchen! Crispy beasts.
>
>
> Use a sharp knife and don't chop them with the knife. Try to use a
> smooth slicing stroke.
>

Trust me... I have. ;-)
Carrots are so crisp that even with a slicing motion, they tend to "pop"
at the bottom of the slice and go flying into the sink. :p

The only way that does not happen is if I let the carrots get a bit old
and limp, but that's just icky. :p
--
Om.

"My mother never saw the irony in calling me a son-of-a-*****." -Jack Nicholson
 
In article <[email protected]>,
George <[email protected]> wrote:

> Katra wrote:
> > I _hate_ slicing fresh carrots!!!
> > Dad likes them a lot tho' so it has to be done.
> > He prefers them in bite sized chunky slices.
> >
> > If I try to slice them on the cutting board with the chef's knife,
> > they are so crisp they tend to want to "pop" off as I slice them
> > and go all over the kitchen! Crispy beasts.
>
>
> Use a sharp knife and don't chop them with the knife. Try to use a
> smooth slicing stroke.
>

Trust me... I have. ;-)
Carrots are so crisp that even with a slicing motion, they tend to "pop"
at the bottom of the slice and go flying into the sink. :p

The only way that does not happen is if I let the carrots get a bit old
and limp, but that's just icky. :p
--
Om.

"My mother never saw the irony in calling me a son-of-a-*****." -Jack Nicholson
 
In article <[email protected]>,
"Dimitri" <[email protected]> wrote:

> "Katra" <[email protected]> wrote in message
> news:[email protected]...
> >I _hate_ slicing fresh carrots!!!
> > Dad likes them a lot tho' so it has to be done.
> > He prefers them in bite sized chunky slices.
> >
> > If I try to slice them on the cutting board with the chef's knife,
> > they are so crisp they tend to want to "pop" off as I slice them
> > and go all over the kitchen! Crispy beasts.
>
> <snip>
>
> "Pop"! That is the fault of the knife. Get an sharp knife and slice not
> break the carrot. You won't have that problem. And as an added bonus you'll
> save your thumb.
>
> Dimitri
>
>

I do try to use a very sharp knife, but anyone have a good
recommendation for putting a good edge finish on a large chef's knife?
--
Om.

"My mother never saw the irony in calling me a son-of-a-*****." -Jack Nicholson
 
In article <[email protected]>,
"Dimitri" <[email protected]> wrote:

> "Katra" <[email protected]> wrote in message
> news:[email protected]...
> >I _hate_ slicing fresh carrots!!!
> > Dad likes them a lot tho' so it has to be done.
> > He prefers them in bite sized chunky slices.
> >
> > If I try to slice them on the cutting board with the chef's knife,
> > they are so crisp they tend to want to "pop" off as I slice them
> > and go all over the kitchen! Crispy beasts.
>
> <snip>
>
> "Pop"! That is the fault of the knife. Get an sharp knife and slice not
> break the carrot. You won't have that problem. And as an added bonus you'll
> save your thumb.
>
> Dimitri
>
>

I do try to use a very sharp knife, but anyone have a good
recommendation for putting a good edge finish on a large chef's knife?
--
Om.

"My mother never saw the irony in calling me a son-of-a-*****." -Jack Nicholson
 
In article <[email protected]>,
[email protected] (Phred) wrote:

> In article <[email protected]>, Katra
> <[email protected]> wrote:
> >I _hate_ slicing fresh carrots!!!
> >Dad likes them a lot tho' so it has to be done.
> >He prefers them in bite sized chunky slices.
> >
> >If I try to slice them on the cutting board with the chef's knife,
> >they are so crisp they tend to want to "pop" off as I slice them
> >and go all over the kitchen! Crispy beasts.
>
> I know what you mean! ;-)
>
> It's worse if you simply try to cut "down" on the things. Use a
> really sharp knife and cut "across" in a slicing motion and you should
> get less scatter. (But probably still not *no* scatter. :)
>
>
> Cheers, Phred.

Finally! Another person that really understands! <lol>

I have found that slicing them on a slant helps a lot.
--
Om.

"My mother never saw the irony in calling me a son-of-a-*****." -Jack Nicholson
 
In article <[email protected]>,
[email protected] (Phred) wrote:

> In article <[email protected]>, Katra
> <[email protected]> wrote:
> >I _hate_ slicing fresh carrots!!!
> >Dad likes them a lot tho' so it has to be done.
> >He prefers them in bite sized chunky slices.
> >
> >If I try to slice them on the cutting board with the chef's knife,
> >they are so crisp they tend to want to "pop" off as I slice them
> >and go all over the kitchen! Crispy beasts.
>
> I know what you mean! ;-)
>
> It's worse if you simply try to cut "down" on the things. Use a
> really sharp knife and cut "across" in a slicing motion and you should
> get less scatter. (But probably still not *no* scatter. :)
>
>
> Cheers, Phred.

Finally! Another person that really understands! <lol>

I have found that slicing them on a slant helps a lot.
--
Om.

"My mother never saw the irony in calling me a son-of-a-*****." -Jack Nicholson
 
"OmManiPadmeOmelet" <[email protected]> wrote in message
news:[email protected]...

>> "Pop"! That is the fault of the knife. Get an sharp knife and slice not
>> break the carrot. You won't have that problem. And as an added bonus
>> you'll
>> save your thumb.
>>
>> Dimitri
>>
>>
>
> I do try to use a very sharp knife, but anyone have a good
> recommendation for putting a good edge finish on a large chef's knife?
> --
> Om.


I believe in using the LARGEST/SHARPEST knife possible to do any job small
and dull knives cut people.

Go here and look how she is holding the knife with the index finger and the
thumb clamping the BLADE not the handle.
http://www.foodnetwork.com/food/ck_dm_knife_skills/text/0,,FOOD_19001_23290,00.html

As a matter of fact she is cutting carrots and low and behold - NO POPPING!

Like I said use a sharp Knife.


Dimitri
 
"OmManiPadmeOmelet" <[email protected]> wrote in message
news:[email protected]...

>> "Pop"! That is the fault of the knife. Get an sharp knife and slice not
>> break the carrot. You won't have that problem. And as an added bonus
>> you'll
>> save your thumb.
>>
>> Dimitri
>>
>>
>
> I do try to use a very sharp knife, but anyone have a good
> recommendation for putting a good edge finish on a large chef's knife?
> --
> Om.


I believe in using the LARGEST/SHARPEST knife possible to do any job small
and dull knives cut people.

Go here and look how she is holding the knife with the index finger and the
thumb clamping the BLADE not the handle.
http://www.foodnetwork.com/food/ck_dm_knife_skills/text/0,,FOOD_19001_23290,00.html

As a matter of fact she is cutting carrots and low and behold - NO POPPING!

Like I said use a sharp Knife.


Dimitri
 
OmManiPadmeOmelet wrote:

> I really gotta train him to buy the baby carrots!
> I don't have to cut those at all.


They also sell sliced carrots these daze...a real time saver if you ask me.

--
Best
Greg
 
OmManiPadmeOmelet wrote:

> I really gotta train him to buy the baby carrots!
> I don't have to cut those at all.


They also sell sliced carrots these daze...a real time saver if you ask me.

--
Best
Greg
 
In article <[email protected]>,
"Dimitri" <[email protected]> wrote:

> "OmManiPadmeOmelet" <[email protected]> wrote in message
> news:[email protected]...
>
> >> "Pop"! That is the fault of the knife. Get an sharp knife and slice not
> >> break the carrot. You won't have that problem. And as an added bonus
> >> you'll
> >> save your thumb.
> >>
> >> Dimitri
> >>
> >>
> >
> > I do try to use a very sharp knife, but anyone have a good
> > recommendation for putting a good edge finish on a large chef's knife?
> > --
> > Om.
>
>
> I believe in using the LARGEST/SHARPEST knife possible to do any job small
> and dull knives cut people.
>
> Go here and look how she is holding the knife with the index finger and the
> thumb clamping the BLADE not the handle.
> http://www.foodnetwork.com/food/ck_dm_knife_skills/text/0,,FOOD_19001_23290,00
> .html
>
> As a matter of fact she is cutting carrots and low and behold - NO POPPING!
>
> Like I said use a sharp Knife.
>
>
> Dimitri
>
>
>

Hmmmmmm... ok.
I have a large chef's knife that I use.
I could always run to the oriental market and get one of those heavy
cleavers. <lol>

Sorry about the "alternate identity". I use that identity routinely on
another list and forgot to switch my settings back. ;-P
That one slips thru from time to time here........

--
K.

Sprout the Mung Bean to reply...

There is no need to change the world. All we have to do is toilet train the world and we'll never have to change it again. -- Swami Beyondanada

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dll?ViewSellersOtherItems&include=0&userid=katra
 
In article <[email protected]>,
"Dimitri" <[email protected]> wrote:

> "OmManiPadmeOmelet" <[email protected]> wrote in message
> news:[email protected]...
>
> >> "Pop"! That is the fault of the knife. Get an sharp knife and slice not
> >> break the carrot. You won't have that problem. And as an added bonus
> >> you'll
> >> save your thumb.
> >>
> >> Dimitri
> >>
> >>
> >
> > I do try to use a very sharp knife, but anyone have a good
> > recommendation for putting a good edge finish on a large chef's knife?
> > --
> > Om.
>
>
> I believe in using the LARGEST/SHARPEST knife possible to do any job small
> and dull knives cut people.
>
> Go here and look how she is holding the knife with the index finger and the
> thumb clamping the BLADE not the handle.
> http://www.foodnetwork.com/food/ck_dm_knife_skills/text/0,,FOOD_19001_23290,00
> .html
>
> As a matter of fact she is cutting carrots and low and behold - NO POPPING!
>
> Like I said use a sharp Knife.
>
>
> Dimitri
>
>
>

Hmmmmmm... ok.
I have a large chef's knife that I use.
I could always run to the oriental market and get one of those heavy
cleavers. <lol>

Sorry about the "alternate identity". I use that identity routinely on
another list and forgot to switch my settings back. ;-P
That one slips thru from time to time here........

--
K.

Sprout the Mung Bean to reply...

There is no need to change the world. All we have to do is toilet train the world and we'll never have to change it again. -- Swami Beyondanada

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dll?ViewSellersOtherItems&include=0&userid=katra
 
In article <[email protected]>,
"Gregory Morrow"
<[email protected]> wrote:

> OmManiPadmeOmelet wrote:
>
> > I really gotta train him to buy the baby carrots!
> > I don't have to cut those at all.
>
>
> They also sell sliced carrots these daze...a real time saver if you ask me.

Never looked for those....... :)
--
K.
 
In article <[email protected]>,
"Gregory Morrow"
<[email protected]> wrote:

> OmManiPadmeOmelet wrote:
>
> > I really gotta train him to buy the baby carrots!
> > I don't have to cut those at all.
>
>
> They also sell sliced carrots these daze...a real time saver if you ask me.

Never looked for those....... :)
--
K.
 
> I believe in using the LARGEST/SHARPEST knife possible to do any job
small
> and dull knives cut people.
>
> Go here and look how she is holding the knife with the index finger
and the
> thumb clamping the BLADE not the handle.
>
http://www.foodnetwork.com/food/ck_dm_knife_skills/text/0,,FOOD_19001_23290,00.html
>
> As a matter of fact she is cutting carrots and low and behold - NO
POPPING!
>
> Like I said use a sharp Knife.
>
>
> Dimitri

I totally agree with this. I just bought my first really good chef's
knife last week. Previously, I was using a second or third tier
Henkels which I actually thought was decent, especially after I had it
sharpened. The new knife is such a huge improvement I wish I had
invested in one years ago.
 
> I believe in using the LARGEST/SHARPEST knife possible to do any job
small
> and dull knives cut people.
>
> Go here and look how she is holding the knife with the index finger
and the
> thumb clamping the BLADE not the handle.
>
http://www.foodnetwork.com/food/ck_dm_knife_skills/text/0,,FOOD_19001_23290,00.html
>
> As a matter of fact she is cutting carrots and low and behold - NO
POPPING!
>
> Like I said use a sharp Knife.
>
>
> Dimitri

I totally agree with this. I just bought my first really good chef's
knife last week. Previously, I was using a second or third tier
Henkels which I actually thought was decent, especially after I had it
sharpened. The new knife is such a huge improvement I wish I had
invested in one years ago.
 
"Katra" <[email protected]> wrote in message
news:[email protected]...

<snip>


>> Go here and look how she is holding the knife with the index finger and
>> the
>> thumb clamping the BLADE not the handle.
>> http://www.foodnetwork.com/food/ck_dm_knife_skills/text/0,,FOOD_19001_23290,00
>> .html
>>
>> As a matter of fact she is cutting carrots and low and behold - NO
>> POPPING!
>>
>> Like I said use a sharp Knife.
>>
>>
>> Dimitri
>>
>>
>>
>
> Hmmmmmm... ok.
> I have a large chef's knife that I use.
> I could always run to the oriental market and get one of those heavy
> cleavers. <lol>

I have 2 and they are very useful to work with. If you have an Ikea handy
they have some decent ones at very low prices. Please note these are not
high quality but for wacking through a bone in Chicken breast they're not
bad.

> Sorry about the "alternate identity". I use that identity routinely on
> another list and forgot to switch my settings back. ;-P
> That one slips thru from time to time here........

Not a problem.....


Dimitri
 
"Katra" <[email protected]> wrote in message
news:[email protected]...

<snip>


>> Go here and look how she is holding the knife with the index finger and
>> the
>> thumb clamping the BLADE not the handle.
>> http://www.foodnetwork.com/food/ck_dm_knife_skills/text/0,,FOOD_19001_23290,00
>> .html
>>
>> As a matter of fact she is cutting carrots and low and behold - NO
>> POPPING!
>>
>> Like I said use a sharp Knife.
>>
>>
>> Dimitri
>>
>>
>>
>
> Hmmmmmm... ok.
> I have a large chef's knife that I use.
> I could always run to the oriental market and get one of those heavy
> cleavers. <lol>

I have 2 and they are very useful to work with. If you have an Ikea handy
they have some decent ones at very low prices. Please note these are not
high quality but for wacking through a bone in Chicken breast they're not
bad.

> Sorry about the "alternate identity". I use that identity routinely on
> another list and forgot to switch my settings back. ;-P
> That one slips thru from time to time here........

Not a problem.....


Dimitri
 
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