"OmManiPadmeOmelet" > wrote in message
...

>> "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.


I believe in using the LARGEST/SHARPEST knife possible to do any job small
and dull knives cut people.

Go here and look how she is holding the knife with the index finger and the
thumb clamping the BLADE not the handle.
http://www.foodnetwork.com/food/ck_d..._23290,00.html

As a matter of fact she is cutting carrots and low and behold - NO POPPING!

Like I said use a sharp Knife.


Dimitri