Chopping Question

[Jamianne]

This is going to seem like a very silly question. :oops: Anyway, the problem is that to chop/dice veggies and whatnot recently, I've been using a regular knife. After managing to take a nice chunk out of a finger the other week, people I've been talking to have been telling me to use a French chef's knife to chop things with. My problem is I've tried it before, but whatever I'm chopping always seems to move around while I'm trying to cut it. I know it takes practice, but food running away seems to be telling me that I'm doing something wrong. Anyone have any pointers on how to slice and dice correctly and without adding body parts to the mix? :ow: Thanks for indulging the cooking ignorant! :)

[Lady Sarah]

take the knife in hand, keep the tip on the cutting board at all times. you're going to use a rocking motion to cut, not actually chop-chop-chop. start off slowly at first, the fingers of your hand currently holding the food in place should be curled under, essentially protected from the blade.

gently rock the blade down using a soft slice making sure that the tip never leaves the board. with a little bit of practice, it'll get easier. I promise. :)

[Leela]

Here's your second opinion...

What Sarah said. :D

It does come in time. I've been practicing this for a while myself and finally got it down. Keeping your fingertips curled under is important. It may feel a little strange at first, but you can still get a good grip on whatever you're cutting by pressing it into the board.

Have fun!

[Galleywench]

Again, just what Sarah said with a few additions.

Make sure your knife feels good in your hand. A knife that is too large or too small will not deliver the results you want. Make sure that your knife is sharp, more accidents occur with dull knives than with properly honed blades. Store them properly and use the steel on them each and everytime you draw them out for use. Wash them by hand, not in a dishwasher where they may become pitted.

Practice, practice, practice.

[Jamianne]

Thanks for the advice! :) I think part of my problem is that I'm not comfortable handling large knives except when carving....I'm too afraid of chopping my finger off, though I seem to be manageing that quite well with the small ones, too :roll: I think I'll go see if I can find one that feels good and start from there...keeping fingers well away from the blade until comfy! Thanks again!

[FairieTink]

in additiion to the above, make sure what you are cutting has a stable base.. so if it is a 'tater :lol: cut it in half, putting cut side down in order to have it lay flat and stable.

[Absinthe d'Accalia]

A good knife that fits your hand is very, very important. When I was cooking for a living (local country club & Four Seasons Atlanta), the guys in the kitchen would make fun of my knives. I have a sushi knife (that I bought at a culinary show from a guy whose last name was Edge!) I use because it is very light for its size and an all stainless chef's knife that was really inexpensive ($12.95!) - the handles fit my hand well too. They both really hold an edge, too. But you know whose knife was missing from her toolbox if somebody needed one in a pinch? Mine! The big ham-handed hypocrites that they were! :wink:

I bought my chef's knife - R131 French Chef (blade 8 1/2", overall 13") - from this place:

http://www.radakitchenstore.com/

If you buy a knife from them, make sure you buy the sharpener - it puts a much better edge on the blade, versus using a steel (which is usually not the case!).

[Branwen]

You can also try this web site: http://www.foodnetwork.com/food/show_ea
Alton has directions on how to cut properly for a beginer. I find that the steps are very helpful. Under the show listing you can click on the Take Stock & Soups On episodes. In particular, the Soups On episode. The directions he gives are IDENTICAL to that of Lady Sarah's. But you get the visual direction as well. Hope that helps.