In article > ,
"Dimitri" > wrote:

> "Katra" > wrote in message
> ...
>
> <snip>
>
>
> >> 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...OD_19001_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
> >>
> >>
> >>
> >
> > Hmmmmmm... ok.
> > I have a large chef's knife that I use.
> > I could always run to the oriental market and get one of those heavy
> > cleavers. <lol>
>
> I have 2 and they are very useful to work with. If you have an Ikea handy
> they have some decent ones at very low prices. Please note these are not
> high quality but for wacking through a bone in Chicken breast they're not
> bad.

They have some HUGE heavy cleavers at the oriental market that I
frequent! They are under $10.00 each too.

I mostly use a very old chef's knife that belonged to my mom. It's a
good knife and I can get a good edge on it.

My biggest problem is probably patience. <lol>
I tend to get in a hurry in the mornings when I'm preparing brunch!

>
> > Sorry about the "alternate identity". I use that identity routinely on
> > another list and forgot to switch my settings back. ;-P
> > That one slips thru from time to time here........
>
> Not a problem.....
>
>
> Dimitri

:-)


>
>
--
K.