Originally Posted by Timothy
The chef who taught me to use a knife properly showed me that using the proper knife for the job, and using only very, very sharp knives, will allow the knife to cut through the food without any pressure except the weight of the knife alone.
With sushi, it's a must! Bread too.
And never, ever cut toward your hand. Like a dummy, I held a submarine roll in my hand last night, and used my very sharp chef's knive to cleanly cut through the middle, lengthwise. It was just a minor cut, only a scratch. But that Dawn dishwashing liquid really burns in those cuts. Always use a cutting board, no matter how your mother used to do it.
But I'm ok. I'm ok. I just have a bandaid on my baby finger.
I can't believe I got so complacent to make such a mistake.
Oh, and my non-scalloped, non-serated blade went through the soft bum like a hot knife through butter, and through my skin equally well.
Seeeeeeya; Goodweed of the North