However, a few things do - and oh how do they! One of my biggest kitchen pet peeves is watching a friend or loved one being a danger to themselves while calling it cooking. I'm talking about the proper use of a knife.
Most people are scared of those big shiny sharp things hanging around in the kitchen and go for the smallest, dullest one they can find. They think it's less intimidating than the bigger knives, but their choice is actually much more dangerous.
Let's consider an onion. An onion has all the qualities of a perfect knife lesson.
- it's round (oh the dangerous ways people try to cut potatoes - don't get me started!)
- it's frustrating to chop (there are only so many tears I'm willing to give any one person/place/thing)
- it's crazy delicious and therefore needs to be chopped all the time.
|Note: I haven't even bothered to peel the onion yet - I find efficiency is important when working with things that can make me cry.|
|Simply cut off one end of the onion halves.|
|Now you can reach under the layers and peel easily.|
|Clean as a baby's bottom after a bath.|
Putting your knife point down first - place slices down the length of your onion. Don't slice through the butt of the onion - the whole thing will fall apart of you if you do. Leaving the end in tact will give you something to hold while keeping your fingers away from the blade at the end. You will need to hold onto things - make a plan for it.
Now you can slice through your onion safely while it falls away from your blade in a beautiful little dice with minimal chopping and tears.
|So beautiful. Just a pile of potential waiting to hit the pan...|
|My favorite all-around knife is a 7-Inch Santoku Knife|
|Someday I dream of these all being Wusthof Classic Ikon *sign*|