In article >,
"Bob (this one)" > wrote:

>
> 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.

Hi Bob! <waves>

>
> 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.

Ah. So maybe I'm trying to cut too hard and fast?

>
> 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

Ok, thanks!

I'll practice more......


Thanks to everybody for the input!!!

--
K.

Sprout the Mung Bean to reply...

There is no need to change the world. All we have to do is toilet train the world and we'll never have to change it again. -- Swami Beyondanada

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