In article <[email protected]>, "Dimitri" <[email protected]> wrote: > "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. They have some HUGE heavy cleavers at the oriental market that I frequent! They are under $10.00 each too. I mostly use a very old chef's knife that belonged to my mom. It's a good knife and I can get a good edge on it. My biggest problem is probably patience. <lol> I tend to get in a hurry in the mornings when I'm preparing brunch! > > > 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 > > -- K.