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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.
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.
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.
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.
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!
Location: Georgia, on the Florida line, right above Tallahassee
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Quote:
Originally Posted by BlueCat1105
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.
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.
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.
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