U.S. CitiesCity-Data Forum Index
Go Back   City-Data Forum > General Forums > Food and Drink
 [Register]
Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
View detailed profile (Advanced) or search
site with Google Custom Search

Search Forums  (Advanced)
Reply Start New Thread
 
Old 05-09-2014, 12:35 AM
 
Location: Tucson for awhile longer
8,874 posts, read 12,993,044 times
Reputation: 28963

Advertisements

Chopping properly and quickly fascinates me. If I live to be a hundred and chop every day I will not be able to perfect the skills I see demonstrated on the many tutorials I have watched. My band-aids prove it.
Reply With Quote Quick reply to this message

 
Old 05-09-2014, 05:56 AM
 
Location: Dallas
5,476 posts, read 4,616,267 times
Reputation: 15624
I'm a fair cook. I will say that I can make a good meal out of whatever I have on hand when the pantry is low.

My claim to fame is my baking. I love to bake, and everyone always enjoys what comes out of my oven.
Reply With Quote Quick reply to this message
 
Old 05-09-2014, 08:11 AM
 
Location: Chicago W Suburbs
486 posts, read 558,341 times
Reputation: 616
Quote:
Originally Posted by Jukesgrrl View Post
Chopping properly and quickly fascinates me. If I live to be a hundred and chop every day I will not be able to perfect the skills I see demonstrated on the many tutorials I have watched. My band-aids prove it.
I love to watch people who can chop like that too, however, I think you need knives as sharp as scalpels in order to slide through those onions, etc. like they are warm butter. Until I perfect my knife sharpening skills, I'll never know if I can chop like that.
Reply With Quote Quick reply to this message
 
Old 05-09-2014, 10:43 AM
 
4,878 posts, read 4,597,484 times
Reputation: 7271
Quote:
Originally Posted by Jukesgrrl View Post
Chopping properly and quickly fascinates me. If I live to be a hundred and chop every day I will not be able to perfect the skills I see demonstrated on the many tutorials I have watched. My band-aids prove it.
lol. Me too but then it seems like they're in a hurry. My daughter rolls her eyes when she watches me
chop with my uncool knives--but hey, in the end--we both do it in the same amount of time.
Reply With Quote Quick reply to this message
 
Old 05-09-2014, 10:48 AM
 
1,971 posts, read 2,395,780 times
Reputation: 2167
After working in a restaurant kitchen during college, nothing in the kitchen impresses me very much. Chopping vegetables for 8 hours... ugh. Someone else can do it.
Reply With Quote Quick reply to this message
 
Old 05-09-2014, 11:14 AM
 
Location: Up North in God's Country
670 posts, read 767,057 times
Reputation: 987
I'm very impressed by people who can chop vegetables fast, properly, and with good technique.

I know it takes good knives. I went out and bought some very good "never-need-to-be-sharpened" ceramic knives about two years ago. Yesterday, I tried to cut a tomato with one of them, and the tomato just squished and juice squirted out. How do you sharpen a ceramic knife...duh!
Reply With Quote Quick reply to this message
 
Old 05-09-2014, 02:07 PM
 
Location: Chicago W Suburbs
486 posts, read 558,341 times
Reputation: 616
I know you can slice a tomato with a sharp knife, but I've found that a serrated blade works fine as well.
Reply With Quote Quick reply to this message
 
Old 05-10-2014, 07:17 PM
 
Location: Georgia, on the Florida line, right above Tallahassee
10,473 posts, read 13,467,500 times
Reputation: 6346
Quote:
Originally Posted by BlueCat1105 View Post
I love to watch people who can chop like that too, however, I think you need knives as sharp as scalpels in order to slide through those onions, etc. like they are warm butter. Until I perfect my knife sharpening skills, I'll never know if I can chop like that.

https://www.youtube.com/watch?v=2h1lVLgSFfc

@30 seconds in.
Reply With Quote Quick reply to this message
 
Old 05-10-2014, 07:21 PM
 
Location: Western Oregon
1,379 posts, read 1,231,138 times
Reputation: 1268
Quote:
Originally Posted by 70Ford View Post

@30 seconds in.
Notice how she is holding the tip of the knife against the cutting board while lifting the handle. Holding the tip down makes it much easier to place the knife precisely. If you lift up the whole knife between chops, it is much harder to chop like that. Chopping bigger things takes more practice.
Reply With Quote Quick reply to this message
 
Old 05-10-2014, 07:31 PM
 
Location: Montreal, Quebec
15,087 posts, read 11,589,958 times
Reputation: 9700
Quote:
Originally Posted by MissSoBelle View Post
I'm very impressed by people who can chop vegetables fast, properly, and with good technique.

I know it takes good knives. I went out and bought some very good "never-need-to-be-sharpened" ceramic knives about two years ago. Yesterday, I tried to cut a tomato with one of them, and the tomato just squished and juice squirted out. How do you sharpen a ceramic knife...duh!
I love my antique Victorinox butcher knife. I have it professionally sharpened twice a year.
Reply With Quote Quick reply to this message
Please register to post and access all features of our very popular forum. It is free and quick. Over $68,000 in prizes has already been given out to active posters on our forum. Additional giveaways are planned.

Detailed information about all U.S. cities, counties, and zip codes on our site: City-data.com.


Reply
Please update this thread with any new information or opinions. This open thread is still read by thousands of people, so we encourage all additional points of view.

Quick Reply
Message:

Over $104,000 in prizes was already given out to active posters on our forum and additional giveaways are planned!

Go Back   City-Data Forum > General Forums > Food and Drink
Follow City-Data.com founder on our Forum or

All times are GMT -6.

2005-2018, Advameg, Inc.

City-Data.com - Archive 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35 - Top