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.
>
> So, I generally use a good sharp paring knife and hold them in my hand,
> slicing them into a bowl by cutting thru them with my thumb as a
> backstop. The drawback to that is that if my knife is sharp enough,
> I end up with fine little slices in my thumb. Rarely deep enough to
> be a real cut (unless the knife is REALLY sharp which has happened a
> couple of times!) but it's really annoying!!!
>
> Is there such a thing as a thumb guard, or is there a better way
> to slice carrots?

I usually cut them in half-moons instead: Cut the carrots lengthwise, then
put them flat-side down for the remainder of the cutting. When the crosswise
cuts are made, I put the tip of the knife on the board on the other side of
the carrot, then move the knife like a pivot, bringing the blade through the
carrot. I never have the problem you describe.

There *are* Kevlar gloves you could use if you want to continue using your
technique: http://www.bestlabdeals.com/PhotoGal...ductCode=17685 is one
example I found using froogle.com.

Bob