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?
> >
> > --
> > K.
> http://www.chefscatalog.com/store/ca...te=&orgUrl=%2F
> store%2Fcatalog%2F47%2Fsearch.jhtml&ip_autoSummari ze=true&ip_perPage=15&srcTex
> t=mandoline
>
>

Ahhhh... Mandoline.

But, will a mandoline cut stuff 1" thick???
--
Om.

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