In article >,
"Dimitri" > wrote:

> "Katra" > wrote in message
> ...
> >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.
>
> <snip>
>
> "Pop"! That is the fault of the knife. Get an sharp knife and slice not
> break the carrot. You won't have that problem. And as an added bonus you'll
> save your thumb.
>
> Dimitri
>
>

I do try to use a very sharp knife, but anyone have a good
recommendation for putting a good edge finish on a large chef's knife?
--
Om.

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