"Bob" > wrote in
:

> Katra wrote:
>
>>
>> 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 usually cut them in half-moons instead: Cut the carrots lengthwise,
> then put them flat-side down for the remainder of the cutting. When
> the crosswise cuts are made, I put the tip of the knife on the board
> on the other side of the carrot, then move the knife like a pivot,
> bringing the blade through the carrot. I never have the problem you
> describe.
>

I second that. This is how I do it, and the carrot bits stay where they're
chopped

K
--
nil illegitimi carborundum