Greenguy's Board - View Single Post

venturi · 2005-01-22, 04:50 AM

OUCH! Been there and done that. Thanks to my chef niece and a year spent in Japan I have learned how to slice properly.

It's actually pretty easy. If you know baseball at all it's kind of like throwing a knuckle-ball. You merely curl your finger tips while still gripping the item you are slicing. Then you place the flat of the blade against your curled knuckles. With each slice you make you just edge a little more of the item out from under your grasp - never change your finger positions.

It takes a little practice to get good at it but I can slice a big fat potato now for making potato chips in less than 30 seconds.

Also, NEVER push the blade while slicing. Always pull the blade back to you as you slice through whatever. Most Saws cut by pushing, good knives slice while pulling.

EDIT: Ginsu knives may be great for slicing tomatos on a commercial - but NEVER use one in your kitchen unless you like scars. Use a Broad blade knive for any kind of slicing - 2" minimum in breadth and preferably made of either surgical steel or quality stainless. Anything less and you're going to be picking scabs...

2005-01-22, 04:50 AM	#6
venturi No offence Apu, but when they were handing out religions you must have been out taking a whizz Join Date: Apr 2003 Location: An Oasis atop a High Desert Mesa Posts: 282	OUCH! Been there and done that. Thanks to my chef niece and a year spent in Japan I have learned how to slice properly. It's actually pretty easy. If you know baseball at all it's kind of like throwing a knuckle-ball. You merely curl your finger tips while still gripping the item you are slicing. Then you place the flat of the blade against your curled knuckles. With each slice you make you just edge a little more of the item out from under your grasp - never change your finger positions. It takes a little practice to get good at it but I can slice a big fat potato now for making potato chips in less than 30 seconds. Also, NEVER push the blade while slicing. Always pull the blade back to you as you slice through whatever. Most Saws cut by pushing, good knives slice while pulling. EDIT: Ginsu knives may be great for slicing tomatos on a commercial - but NEVER use one in your kitchen unless you like scars. Use a Broad blade knive for any kind of slicing - 2" minimum in breadth and preferably made of either surgical steel or quality stainless. Anything less and you're going to be picking scabs... __________________ Please Re-Read The Rules For Sig Files Last edited by venturi; 2005-01-22 at 05:03 AM..