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. _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
