OmManiPadmeOmelet wrote:
> (Phred) 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.
>>
>>I know what you mean! ;-)
>>
>>It's worse if you simply try to cut "down" on the things. Use a
>>really sharp knife and cut "across" in a slicing motion and you should
>>get less scatter. (But probably still not *no* scatter.
>>
>>Cheers, Phred.
>
> Finally! Another person that really understands! <lol>
>
> I have found that slicing them on a slant helps a lot.

Forgive me. I don't get it. I can't really estimate how many carrots
I've cut over the years, but it has to be thousands of pounds - with
none of this difficulty.

I teach my cooks to cut with a large (at least 8" long) heavy (at least
2" wide) knife and rock it. Put the point down on the board with the
butt of the blade over the carrot and just come down. Gently. If you do
it hard or if the knife is dull, it won't work right and you get carrots
with broken cuts.

Slicing carrots takes needless time and doesn't get you any better
results compared to the process described above.

In restaurants, there's no time for these games. Carrots need to be cut
cleanly and quickly. Rocking the knife grips and cuts the carrot.
There's no reason to be holding it on the board. Line up three or four
carrots side by side and cut them all at once. Make sure you have a
large enough board to do it without cramping your movements.

Pastorio