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 do them on the cutting board in groups of 3 or 4. Once in a while
they pop but it isn't really a problem. Could you possibly used frozen
coin carrots? That way both of you are happy.
>
> So, I generally use a good sharp paring knife and hold them in my hand,
> slicing them into a bowl by cutting thru them with my thumb as a
> backstop. The drawback to that is that if my knife is sharp enough,
> I end up with fine little slices in my thumb. Rarely deep enough to
> be a real cut (unless the knife is REALLY sharp which has happened a
> couple of times!) but it's really annoying!!!
>
> Is there such a thing as a thumb guard, or is there a better way
> to slice carrots?
>