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.

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?

--
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

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

Katra >, if that's their real name, 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.
>
>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?

I gave up on chasing chunks of carrots all over the kitchen. I rarely use
anything but baby carrots now. Just lop them in half or thirds, and that's
it. I don't know if that'll help you in your situation, but I've been
figuring out ways of performing various tasks to minimize stress, and this
is one of them.

Carol, waiting for someone to recommend a second job at Wendy's
--
Coming at you live, from beautiful Lake Woebegon

In article >,
Damsel in dis Dress > wrote:

> Katra >, if that's their real name, 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.
> >
> >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?
>
> I gave up on chasing chunks of carrots all over the kitchen. I rarely use
> anything but baby carrots now.

ROFL! I see you know also!
When _I_ buy carrots, I also get the packages of milled baby carrots,
but when dad gets his SSI check at the beginning of the month, he nearly
always comes home with a massive 3 lb. bag of large carrots even when
I've asked him not to! He says they are cheaper. <grumble>


> Just lop them in half or thirds, and that's
> it. I don't know if that'll help you in your situation, but I've been
> figuring out ways of performing various tasks to minimize stress, and this
> is one of them.

Hehehheh!
We think alike it seems. ;-)
Trick is to get dad to see it from MY point of view!

>
> Carol, waiting for someone to recommend a second job at Wendy's

--
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

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

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.
>
> 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?

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.

There *are* Kevlar gloves you could use if you want to continue using your
technique: http://www.bestlabdeals.com/PhotoGal...ductCode=17685 is one
example I found using froogle.com.

Bob

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.
>
> 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?
>
> --
> K.
http://www.chefscatalog.com/store/ca...Text=mandoline

"BOB" > wrote in message
...
> 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.
>>
>> 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?
>>
>> --
>> K.
> http://www.chefscatalog.com/store/ca...Text=mandoline
Forget slicing --
put them in the oven whole or in a couple of pieces.
Dee

On Tue 29 Mar 2005 11:50:02p, Katra wrote in rec.food.cooking:

> 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.

Katra, have you ever heard of a Feemster Slicer?

It's a very inexpensive adjustable slicer with a very sharp blade. They're
kind of a "throw-a-way", as I would never attempt to resharpen the blade, but
they're inexpensive enough to replace every few years or so.

http://www.jensco.com/thekitchendraw...ndolins/slicer
901.html

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

"Katra" > wrote in message
...
>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.

<snip>

"Pop"! That is the fault of the knife. Get an sharp knife and slice not
break the carrot. You won't have that problem. And as an added bonus you'll
save your thumb.

Dimitri

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.


Use a sharp knife and don't chop them with the knife. Try to use a
smooth slicing stroke.


>
> 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?
>

In article >, 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.

>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?


Cheers, Phred.

--
LID

In article >,
"Bob" > 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.
> >
> > 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?
>
> 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.
>
> There *are* Kevlar gloves you could use if you want to continue using your
> technique: http://www.bestlabdeals.com/PhotoGal...ductCode=17685 is one
> example I found using froogle.com.
>
> Bob
>
>

Thanks! :-)
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article >,
"BOB" > 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.
> >
> > 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?
> >
> > --
> > K.
> http://www.chefscatalog.com/store/ca...te=&orgUrl=%2F
> store%2Fcatalog%2F47%2Fsearch.jhtml&ip_autoSummari ze=true&ip_perPage=15&srcTex
> t=mandoline
>
>

Ahhhh... Mandoline.

But, will a mandoline cut stuff 1" thick???
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article >,
"Dee Randall" <deedovey@shenteldotnet> wrote:

> "BOB" > wrote in message
> ...
> > 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.
> >>
> >> 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?
> >>
> >> --
> >> K.
> > http://www.chefscatalog.com/store/ca...tate=&orgUrl=%
> > 2Fstore%2Fcatalog%2F47%2Fsearch.jhtml&ip_autoSumma rize=true&ip_perPage=15&sr
> > cText=mandoline
> Forget slicing --
> put them in the oven whole or in a couple of pieces.
> Dee
>
>

<lol> I'm usually steaming them with butter and dill for dad. ;-)
He likes them cut into 1" chunks!

I really gotta train him to buy the baby carrots!
I don't have to cut those at all.
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article >,
Wayne Boatwright > wrote:

> On Tue 29 Mar 2005 11:50:02p, Katra wrote in rec.food.cooking:
>
> > 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.
>
> Katra, have you ever heard of a Feemster Slicer?
>
> It's a very inexpensive adjustable slicer with a very sharp blade. They're
> kind of a "throw-a-way", as I would never attempt to resharpen the blade, but
> they're inexpensive enough to replace every few years or so.
>
> http://www.jensco.com/thekitchendraw...ndolins/slicer
> 901.html

That might be just what the doctor ordered, thanks! :-)
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article >,
George > 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.
>
>
> Use a sharp knife and don't chop them with the knife. Try to use a
> smooth slicing stroke.
>

Trust me... I have. ;-)
Carrots are so crisp that even with a slicing motion, they tend to "pop"
at the bottom of the slice and go flying into the sink. :-P

The only way that does not happen is if I let the carrots get a bit old
and limp, but that's just icky. :-P
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article >,
"Dimitri" > wrote:

> "Katra" > wrote in message
> ...
> >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.
>
> <snip>
>
> "Pop"! That is the fault of the knife. Get an sharp knife and slice not
> break the carrot. You won't have that problem. And as an added bonus you'll
> save your thumb.
>
> Dimitri
>
>

I do try to use a very sharp knife, but anyone have a good
recommendation for putting a good edge finish on a large chef's knife?
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article >,
(Phred) wrote:

> In article >, 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.
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

"OmManiPadmeOmelet" > wrote in message
...

>> "Pop"! That is the fault of the knife. Get an sharp knife and slice not
>> break the carrot. You won't have that problem. And as an added bonus
>> you'll
>> save your thumb.
>>
>> Dimitri
>>
>>
>
> I do try to use a very sharp knife, but anyone have a good
> recommendation for putting a good edge finish on a large chef's knife?
> --
> Om.


I believe in using the LARGEST/SHARPEST knife possible to do any job small
and dull knives cut people.

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..._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

OmManiPadmeOmelet wrote:

> I really gotta train him to buy the baby carrots!
> I don't have to cut those at all.


They also sell sliced carrots these daze...a real time saver if you ask me.

--
Best
Greg

In article > ,
"Dimitri" > wrote:

> "OmManiPadmeOmelet" > wrote in message
> ...
>
> >> "Pop"! That is the fault of the knife. Get an sharp knife and slice not
> >> break the carrot. You won't have that problem. And as an added bonus
> >> you'll
> >> save your thumb.
> >>
> >> Dimitri
> >>
> >>
> >
> > I do try to use a very sharp knife, but anyone have a good
> > recommendation for putting a good edge finish on a large chef's knife?
> > --
> > Om.
>
>
> I believe in using the LARGEST/SHARPEST knife possible to do any job small
> and dull knives cut people.
>
> 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...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>

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........

--
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

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

In article t>,
"Gregory Morrow"
<gregorymorrowEMERGENCYCANCELLATIONARCHIMEDES@eart hlink.net> wrote:

> OmManiPadmeOmelet wrote:
>
> > I really gotta train him to buy the baby carrots!
> > I don't have to cut those at all.
>
>
> They also sell sliced carrots these daze...a real time saver if you ask me.

Never looked for those....... :-)
--
K.

> I believe in using the LARGEST/SHARPEST knife possible to do any job
small
> and dull knives cut people.
>
> 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..._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

I totally agree with this. I just bought my first really good chef's
knife last week. Previously, I was using a second or third tier
Henkels which I actually thought was decent, especially after I had it
sharpened. The new knife is such a huge improvement I wish I had
invested in one years ago.

"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...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.

> 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

OmManiPadmeOmelet wrote:
>
>>
>>Use a sharp knife and don't chop them with the knife. Try to use a
>>smooth slicing stroke.
>>
>
>
> Trust me... I have. ;-)
> Carrots are so crisp that even with a slicing motion, they tend to "pop"
> at the bottom of the slice and go flying into the sink. :-P
>


Don't know what to tell you. Maybe think good thoughts when you are
doing it? Seriously I seldom have runaway carrot pieces. You just need a
sharp knife and horizontal slicing motion to slice and not chop the
carrot. If you have to force it you either have a dull knife or are
chopping not slicing.




> The only way that does not happen is if I let the carrots get a bit old
> and limp, but that's just icky. :-P

Katra wrote:
>
>
>
> 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>

Even though they look like cleavers they are actually knives and you
would wreck the edge if you tried to use it as a cleaver.

A Chinese knife may work for you. Some people like the extra weight. You
really have to experiment to find a knife that fits you. Cutting a
carrot with a sharp knife that fits you should be almost effortless and
the pieces won't be trying to escape.



>
> 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........
>

Katra >, if that's their real name, wrote:

>In article >,
> Damsel in dis Dress > wrote:
>
>> I gave up on chasing chunks of carrots all over the kitchen. I rarely use
>> anything but baby carrots now.
>
>ROFL! I see you know also!
>When _I_ buy carrots, I also get the packages of milled baby carrots,
>but when dad gets his SSI check at the beginning of the month, he nearly
>always comes home with a massive 3 lb. bag of large carrots even when
>I've asked him not to! He says they are cheaper. <grumble>

He has a point.

>> Just lop them in half or thirds, and that's
>> it. I don't know if that'll help you in your situation, but I've been
>> figuring out ways of performing various tasks to minimize stress, and this
>> is one of them.
>
>Hehehheh!
>We think alike it seems. ;-)
>Trick is to get dad to see it from MY point of view!

Is he in physical condition to cut them himself? If he does the slicing
for awhile, he might see baby carrots in a whole new light.

Carol
--
Coming at you live, from beautiful Lake Woebegon

i have worked in restaurants where, when i was cutting fish i had to
wear a chain mail glove which protected my hand. any restaurant supply
house should have em

Grizzman

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.
>
> 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?
>

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

In article >,
Katra > wrote:

> 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?


Sharpen your knife and get one of these:
<http://www.kitchenkapers.com/mesh-cutting-glove-small.html>


For just your thumb,
<http://tinyurl.com/3qsyt>

--
to respond (OT only), change "spamless.invalid" to "optonline.net"

<http://www.thecoffeefaq.com/>

Far as I can tell, someone wrote:
>Is there such a thing as a thumb guard, or is there a better way
>to slice carrots?

Here's your answer. No more cuts ever. A little pricy, but cheaper than a finger.

http://www.mossonline.com/product-ex...category_id/96

at Wed, 30 Mar 2005 06:50:02 GMT in <KatraMungBean-7F8EC2.00500230032005
@corp.supernews.com>, (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 second Bob's advice. Your chef's knife needs to be *really* big. I find
even an 8" knife is a bit too small. 10" is OK. 12" is better. As everybody
says, it should be *really* sharp. Get a sharpening stone if you don't want
to go down to your local cutlers frequently. The rocking motion is
definitely what you need. Be sure that the carrots are lined up over the
center part of the blade. If they're near the tip the knife may "push" the
carrot off the end, and if they're near the bolster the extra thickness can
send them flying. Really serious popping is almost always the result of a
dull blade. Essentially you're bludgeoning the carrot with a dull knife,
and at some point the fibers snap. The basic method has worked for me even
for whopper carrots (1.5 lbs, about 3" in diameter) If you do several
carrots at once, alternate the directions they point, pack them together
like sardines and you'll have better slice control.

--
Alex Rast

(remove d., .7, not, and .NOSPAM to reply)

"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

On Wed, 30 Mar 2005 18:56:13 GMT, "Dimitri" >
wrote:
>
>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..._23290,00.html

<snip>

Cool video, Dimitri. I always enjoy watching cooking technique clips.
Watching her, as you said, clamp the blade with her fingers instead of
clamping the handle, it appears she has better control b/c she's
guiding the working part of the knife. Will give it a try tomorrow
night while preparing the DH's birthday dinner.

OTOH, I'll likely stick to my mandoline for stuff like slicing
carrots. Way faster and more uniform. You can't use it while sipping
the cooking sherry, however :-)

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA


"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

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.

In article >,
George > wrote:

> OmManiPadmeOmelet wrote:
> >
> >>
> >>Use a sharp knife and don't chop them with the knife. Try to use a
> >>smooth slicing stroke.
> >>
> >
> >
> > Trust me... I have. ;-)
> > Carrots are so crisp that even with a slicing motion, they tend to "pop"
> > at the bottom of the slice and go flying into the sink. :-P
> >
>
>
> Don't know what to tell you. Maybe think good thoughts when you are
> doing it? Seriously I seldom have runaway carrot pieces. You just need a
> sharp knife and horizontal slicing motion to slice and not chop the
> carrot. If you have to force it you either have a dull knife or are
> chopping not slicing.
>


Ah! Ok...
It might very well be my slicing technique then!

I'll give it some practice then, thanks for the hint!
--
K.

In article >,
George > wrote:

> Katra wrote:
> >
> >
> >
> > 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>
>
> Even though they look like cleavers they are actually knives and you
> would wreck the edge if you tried to use it as a cleaver.
>
> A Chinese knife may work for you. Some people like the extra weight. You
> really have to experiment to find a knife that fits you. Cutting a
> carrot with a sharp knife that fits you should be almost effortless and
> the pieces won't be trying to escape.
>


Believe it or not, my _favorite_ kitchen knife is a large "Eagle's claw"
brand filleting knife! It is light in weight and I can get a razor edge
on it! (hence the occasional sliced thumb <lol>) I also have a smaller
one for tighter jobs.

I've used that fillet knife for just about everything from skinning,
gutting, deboning, slicing, etc. It fits my hand just right and keeps an
edge for a long time...

Wielding two of them, dad and I can dress out and part out a deer
together in under 2 hours!
--
K.

In article >,
Damsel in dis Dress > wrote:

> Katra >, if that's their real name, wrote:
>
> >In article >,
> > Damsel in dis Dress > wrote:
> >
> >> I gave up on chasing chunks of carrots all over the kitchen. I rarely use
> >> anything but baby carrots now.
> >
> >ROFL! I see you know also!
> >When _I_ buy carrots, I also get the packages of milled baby carrots,
> >but when dad gets his SSI check at the beginning of the month, he nearly
> >always comes home with a massive 3 lb. bag of large carrots even when
> >I've asked him not to! He says they are cheaper. <grumble>
>
> He has a point.

Yeah, true, but he is _not_ a good cook! ;-)
The kitchen and stove are my territory.....

>
> >> Just lop them in half or thirds, and that's
> >> it. I don't know if that'll help you in your situation, but I've been
> >> figuring out ways of performing various tasks to minimize stress, and this
> >> is one of them.
> >
> >Hehehheh!
> >We think alike it seems. ;-)
> >Trick is to get dad to see it from MY point of view!
>
> Is he in physical condition to cut them himself? If he does the slicing
> for awhile, he might see baby carrots in a whole new light.
>
> Carol

<lol>
I'll just have to try to go grocery shopping with him more often....

Yeah, he could cut them but...... It's _my_ job!

He cleans the litter boxes. <G>
--
K.

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

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

In article >,
Scott > wrote:

> In article >,
> Katra > wrote:
>
> > 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?
>
>
> Sharpen your knife and get one of these:
> <http://www.kitchenkapers.com/mesh-cutting-glove-small.html>

Yes, I've seen these...

>
>
> For just your thumb,
> <http://tinyurl.com/3qsyt>

Ah! Vetwrap! <lol>

$3.00 per roll at the feed store.....
--
K.

In article >,
Petey the Wonder Dog > wrote:

> Far as I can tell, someone wrote:
> >Is there such a thing as a thumb guard, or is there a better way
> >to slice carrots?
>
> Here's your answer. No more cuts ever. A little pricy, but cheaper than a
> finger.
>
> http://www.mossonline.com/product-ex...category_id/96



Oh. Wow......

I need to get one of those for dad next time we do slaughtering. ;-)
He is FAR worse about cutting himself than I am!
--
K.