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Old 09-08-2007, 10:49 PM   #21
Assistant Cook
Join Date: Sep 2007
Posts: 6
Originally Posted by bowlingshirt View Post
Get one of those flexible cutting mats. When you are done chopping, you can lift up the sides of the mat and curl it in to make a bit of a cone type shape, then dump the herbs into your put/bowl/whatever.
I use those mats. They work great, and they are cheap enough to just replace when they get really worn.

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Old 09-10-2007, 05:33 AM   #22
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Join Date: Sep 2004
Location: Galena, IL
Posts: 7,970
I, too, have the double blade and find it a pain in the patootie. The herbs get caught between the blades and ... well it is more trouble than it is worth. Mostly I use my trusty big old knife, but sometimes when I'm doing basil or chives, I'll use scizzors.

Claire is offline   Reply With Quote

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