In article >, 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.

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.

>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?


Cheers, Phred.

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