In article >,
"Bob" > 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.
> >
> > 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
>
>

Thanks! :-)
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson