Cutting Vegetables Blindfolded is Still Easier

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Cutting vegetables is so much easier when you donít have to take out your chopper/dicer device. You might think that the electric gadget is quicker and easier than your standard chefís knife, but youíd be wrong.

Letís have a race. Ready, go! Get your chopper appliance down from the cabinet. Plug it in to the electric outlet. Then, fiddle with the bowl a little because it never fits just right the first time. Next comes the blade. You have to twist it a few times before it finally clicks into place.

Now, you have to use a knife to peel and cut the onion in half so it fits in the chopper. If you can fit a whole onion, then the lid goes on and you push the button a few times to turn the onion into dust. Not equally diced pieces, but mush and water.

Okay, empty the electric onion into a bowl, and unplug the gadget from the wall. Rinse out the chopper bowl, remove the blade and clean it off. Wipe down the counter and the electric motor before returning it to the cabinet.

Stop! Now itís the chefs knife turn. Step one, peel and chop the onion. Step two, rinse the knife. Done.

Cutting vegetables becomes more fun when you know how to hold and use the chefís knife correctly. Itís actually quicker, easier, safer, and cleaner than any device you can buy, but it takes a little practice.

How you hold the knife is most important. Many people mistakenly hold the knife like a club. All fingers wrapped around the handle, meeting the thumb on the other side. However, the knife can spin in the hand if held this way, making it dangerous.

The correct way to hold a chefs knife is between thumb and forefinger at the point where the handle meets the blade. Then, your other three fingers wrap around the handle. This way, the knife is "locked" into place by your index finger resting on the spine of the knife.

The motion you use for cutting vegetables is also important. Rather than a straight up-and-down motion, the tip of the knife should always stay in contact with the cutting board. This is called "tip-fulcrum method", and the motion is down, forward a bit, and up again. Itís like dipping water from a bucket with a spoon.

The most important hand in using the chefís knife is the one that is NOT holding the knife. It has the greatest opportunity to be cut, especially exposed finger tips. So, I use "kung-fu grip", curling my fingers and thumb under my palm so only the knuckles stick out.

The knuckles are very important because the chefís knife will use the non-knife hand as a guide. As long as the knife rides against the knuckle, you always know where the sharp blade is. Itís the non-knife hand that dictates the increment of the cut.

Moving the left hand in greater increments when cutting vegetables gives bigger pieces. Moving in smaller increments yields thinner pieces.

The knife hand is dumb. Its only job is to perform tip-fulcrum method and stay in contact with that knuckle on the non-knife hand. Itís the hand thatís NOT holding the knife thatís the brains of the operation.

Whereís the enjoyment in cutting vegetables with an electric chopper? You learn no new skills; you have no pride in what youíve done. Start using your chefís knife and youíll enjoy visually appealing food and a skill to last a lifetime.

See the chef cutting vegetables blindfolded!

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I am thrilled to be an E-zine Expert Author and have a number of articles published on a variety of cooking topics (and write new ones all the time!) Page down to see the entire list and click the ones that are helpful to you.

Before I became Chef Todd Mohr, I was Todd Mohr - a guy who liked to cook. A lot of people, including me, even thought I was a pretty good cook. For starters, I had my five meals, well, recipes, I suppose, that I could make well. Being a creative person, I also used some of the techniques from my tried and true \"recipes\" to experiment a bit with new dishes. Some were good and some not so good, and I usually never knew what the difference was.

Through a series of events, I decided to change careers in 1996 and pursue my passion for cooking, so I enrolled in Baltimore International Culinary College. 18 months later, I emerged: Chef Todd Mohr.

The greatest thing I learned in culinary school was the \"how\" and the \"why\" that had been missing from my cooking all those years. My recipes only gave me the \"what\" - which left so much out! The greatest thing I gained in the years after culinary school, was the practical experience from working in kitchens and experimenting at home. Being observant, I learned even more \"hows\" and \"whys\" in addition to \"whats\" along my culinary journey. This experience and experimentation, more than anything else, is what turned Todd Mohr into Chef Todd Mohr.

My experience includes kitchen experience - all the way up to Executive Chef, as well as college teaching experience, starting and operating a successful catering company and then finally, the culmination of all of my passion: opening The Cooking School in Cary NC in 2007.

From The Cooking School, came \"Cooking Coarse\", my daily video blog that quickly gained a loyal You Tube following due to the uniqueness of the instruction offered. It was through feedback received from \"Cooking Coarse\" viewers that I decided to launch WebCookingClasses.com and provide this information to the world.

When I started getting emails that my videos had changed people\'s lives, I knew I was on to something and that was when WebCookingClasses.com was born.

This is my passion - I am excited to share it with you!

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