Exactly. The thumb provides downward pressure if needed, and the forefinger
keeps the blade from wandering and also keeps the blade vertically straight.
Point your forefinger where you want the knife to cut.
---
Shepherds are the best beasts, but Labs are a close second.
----- Original Message -----
From: "Lois" <[email protected]>
To: <[email protected]>
Sent: Monday, January 30, 2012 10:39 AM
Subject: Re: [CnD] knife technique
OK Charles, Talk to me more about cutting. I am left-handed also. I would
think the forefinger would be the one on the top of the knife. I will try
to keep this in mind and try it also. Why do you use the forefinger on the
side of the knife? Is it because it is longer and it works better for
guiding?
Lois
----- Original Message -----
From: Charles Rivard
To: COOKING IN THE DARK
Sent: Monday, January 30, 2012 9:17 AM
Subject: [CnD] knife technique
With all the talk about how to use a knife, I paid attention to how I do
it when I was cutting a Hickory Farms beef stick into 3 equal lengths
before running each cut section through an electric meat slicer to slice
it very thin.
Picture this, keeping in mind that I am left handed. When I say "left"
think "right". Grasp the knife handle, near where it joins the blade, in
your left hand, curling all your fingers around the handle. Place your
thumb along the top edge, pointing away from you, straight forward, and
extend your first finger, the one nearest your thumb, along the left side
of the blade. As you work, slowly, put a little pressure down with your
thumb, and guide the knife with that first finger. Let the very sharp
edge of the blade do the work. Do not force the knife into the meat. If
needed, measure the desired thickness of the slice of meat you want to cut
with your right hand. That's all there is to it. HTH. d
---
Shepherds are the best beasts, but Labs are a close second.
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