"elementsresto" > wrote in
message .. .
>
> 'Julie Bove[_2_ Wrote:
>> ;1828700']I never gave this much thought until some years ago when my
>> dad and I were
>> watching a cooking show on PBS. I can't remember who the chef was, but
>> it
>> was a weird vegan woman. She seemed to have odd attachments to her
>> food.
>> She was teaching some guy to cut carrots. She had him cut them like you
>>
>> would do for a stir fry so that there were as many exposed surfaces as
>> possible. She chastised the guy for putting his pointer finger on the
>> back
>> side of the blade. She told him when he did this, he was allowing the
>> knife
>> to control him and not the other way around.
>>
>> Well... I hold the knife like that. I have tried to do it like she
>> said to
>> but it just felt clumsy and it felt like the knife was flopping back and
>>
>> forth. Now I am watching a re-run of Joanne Weir. She has that
>> handsome
>> black fireman on for the second time. They are making paella. I have
>> seen
>> this episode before. Anyway... He holds the knife like I do and she
>> didn't
>> correct me. Guess I will have to pay more attention to chefs on TV to
>> see
>> how they do it.
>>
>> How do you hold your knife?
>
>
> When I'm cooking and I do need to chop or slice the ingredients I always
> make sure that I'm comfortable holding the knife. With this I can ensure
> that I won;t cut my hands and I won't try imitating how chefs hold their
> knives it will only make me uncomfortable.

Yes, the same here. I suspect we do what we find comfortable and effective.

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