> 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

I totally agree with this. I just bought my first really good chef's
knife last week. Previously, I was using a second or third tier
Henkels which I actually thought was decent, especially after I had it
sharpened. The new knife is such a huge improvement I wish I had
invested in one years ago.