Carrots and sliced thumbs...

Katra said:

I _hate_ slicing fresh carrots!!!
Dad likes them a lot tho' so it has to be done.
He prefers them in bite sized chunky slices.

If I try to slice them on the cutting board with the chef's knife,
they are so crisp they tend to want to "pop" off as I slice them
and go all over the kitchen! Crispy beasts.

So, I generally use a good sharp paring knife and hold them in my hand,
slicing them into a bowl by cutting thru them with my thumb as a
backstop. The drawback to that is that if my knife is sharp enough,
I end up with fine little slices in my thumb. Rarely deep enough to
be a real cut (unless the knife is REALLY sharp which has happened a
couple of times!) but it's really annoying!!!

Is there such a thing as a thumb guard, or is there a better way
to slice carrots?

I gave up on chasing chunks of carrots all over the kitchen. I rarely use
anything but baby carrots now. Just lop them in half or thirds, and that's
it. I don't know if that'll help you in your situation, but I've been
figuring out ways of performing various tasks to minimize stress, and this
is one of them.

Carol, waiting for someone to recommend a second job at Wendy's
--
Coming at you live, from beautiful Lake Woebegon

In article <[email hidden]>,

Damsel in dis Dress said:

Katra said:

I _hate_ slicing fresh carrots!!!
Dad likes them a lot tho' so it has to be done.
He prefers them in bite sized chunky slices.

If I try to slice them on the cutting board with the chef's knife,
they are so crisp they tend to want to "pop" off as I slice them
and go all over the kitchen! Crispy beasts.

So, I generally use a good sharp paring knife and hold them in my hand,
slicing them into a bowl by cutting thru them with my thumb as a
backstop. The drawback to that is that if my knife is sharp enough,
I end up with fine little slices in my thumb. Rarely deep enough to
be a real cut (unless the knife is REALLY sharp which has happened a
couple of times!) but it's really annoying!!!

Is there such a thing as a thumb guard, or is there a better way
to slice carrots?

I gave up on chasing chunks of carrots all over the kitchen. I rarely use
anything but baby carrots now.

ROFL! I see you know also!
When _I_ buy carrots, I also get the packages of milled baby carrots,
but when dad gets his SSI check at the beginning of the month, he nearly
always comes home with a massive 3 lb. bag of large carrots even when
I've asked him not to! He says they are cheaper. <grumble>

Quoted message said:

Just lop them in half or thirds, and that's
it. I don't know if that'll help you in your situation, but I've been
figuring out ways of performing various tasks to minimize stress, and this
is one of them.

Hehehheh!
We think alike it seems. ;-)
Trick is to get dad to see it from MY point of view!

Quoted message said:

Carol, waiting for someone to recommend a second job at Wendy's

--
K.

Sprout the Mung Bean to reply...

There is no need to change the world. All we have to do is toilet train the world and we'll never have to change it again. -- Swami Beyondanada

Quoted message said:

,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dll?ViewSellersOtherItems&include=0&userid=katra

Katra said:

I _hate_ slicing fresh carrots!!!
Dad likes them a lot tho' so it has to be done.
He prefers them in bite sized chunky slices.

If I try to slice them on the cutting board with the chef's knife,
they are so crisp they tend to want to "pop" off as I slice them
and go all over the kitchen! Crispy beasts.

So, I generally use a good sharp paring knife and hold them in my hand,
slicing them into a bowl by cutting thru them with my thumb as a
backstop. The drawback to that is that if my knife is sharp enough,
I end up with fine little slices in my thumb. Rarely deep enough to
be a real cut (unless the knife is REALLY sharp which has happened a
couple of times!) but it's really annoying!!!

Is there such a thing as a thumb guard, or is there a better way
to slice carrots?

I usually cut them in half-moons instead: Cut the carrots lengthwise, then
put them flat-side down for the remainder of the cutting. When the crosswise
cuts are made, I put the tip of the knife on the board on the other side of
the carrot, then move the knife like a pivot, bringing the blade through the
carrot. I never have the problem you describe.

There *are* Kevlar gloves you could use if you want to continue using your
technique: www.bestlabdeals.com/PhotoGallery.asp?ProductCode=17685 is one
example I found using froogle.com.

Bob

Katra said:

I _hate_ slicing fresh carrots!!!
Dad likes them a lot tho' so it has to be done.
He prefers them in bite sized chunky slices.

If I try to slice them on the cutting board with the chef's knife,
they are so crisp they tend to want to "pop" off as I slice them
and go all over the kitchen! Crispy beasts.

So, I generally use a good sharp paring knife and hold them in my
hand, slicing them into a bowl by cutting thru them with my thumb as
a
backstop. The drawback to that is that if my knife is sharp enough,
I end up with fine little slices in my thumb. Rarely deep enough to
be a real cut (unless the knife is REALLY sharp which has happened a
couple of times!) but it's really annoying!!!

Is there such a thing as a thumb guard, or is there a better way
to slice carrots?

--
K.

http://www.chefscatalog.com/store/catalog/47/search.jhtml?ip_state=&orgUrl=%2Fstore%2Fcatalog%2F47%2Fsearch.jhtml&ip_autoSummarize=true&ip_perPage=15&srcText=mandoline

"BOB" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Katra said:

I _hate_ slicing fresh carrots!!!
Dad likes them a lot tho' so it has to be done.
He prefers them in bite sized chunky slices.

If I try to slice them on the cutting board with the chef's knife,
they are so crisp they tend to want to "pop" off as I slice them
and go all over the kitchen! Crispy beasts.

So, I generally use a good sharp paring knife and hold them in my
hand, slicing them into a bowl by cutting thru them with my thumb as a
backstop. The drawback to that is that if my knife is sharp enough,
I end up with fine little slices in my thumb. Rarely deep enough to
be a real cut (unless the knife is REALLY sharp which has happened a
couple of times!) but it's really annoying!!!

Is there such a thing as a thumb guard, or is there a better way
to slice carrots?

--
K.

http://www.chefscatalog.com/store/catalog/47/search.jhtml?ip_state=&orgUrl=%2Fstore%2Fcatalog%2F47%2Fsearch.jhtml&ip_autoSummarize=true&ip_perPage=15&srcText=mandoline

Forget slicing --
put them in the oven whole or in a couple of pieces.
Dee

On Tue 29 Mar 2005 11:50:02p, Katra wrote in rec.food.cooking:

Quoted message said:

I _hate_ slicing fresh carrots!!!
Dad likes them a lot tho' so it has to be done.
He prefers them in bite sized chunky slices.

Katra, have you ever heard of a Feemster Slicer?

It's a very inexpensive adjustable slicer with a very sharp blade. They're
kind of a "throw-a-way", as I would never attempt to resharpen the blade, but
they're inexpensive enough to replace every few years or so.

http://www.jensco.com/thekitchendrawer/kitchen_tools/slicers_mandolins/slicer
901.html

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

On Tue 29 Mar 2005 11:50:02p, Katra wrote in rec.food.cooking:

Quoted message said:

I _hate_ slicing fresh carrots!!!
Dad likes them a lot tho' so it has to be done.
He prefers them in bite sized chunky slices.

Katra, have you ever heard of a Feemster Slicer?

It's a very inexpensive adjustable slicer with a very sharp blade. They're
kind of a "throw-a-way", as I would never attempt to resharpen the blade, but
they're inexpensive enough to replace every few years or so.

http://www.jensco.com/thekitchendrawer/kitchen_tools/slicers_mandolins/slicer
901.html

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

"Katra" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I _hate_ slicing fresh carrots!!!
Dad likes them a lot tho' so it has to be done.
He prefers them in bite sized chunky slices.

If I try to slice them on the cutting board with the chef's knife,
they are so crisp they tend to want to "pop" off as I slice them
and go all over the kitchen! Crispy beasts.

<snip>

"Pop"! That is the fault of the knife. Get an sharp knife and slice not
break the carrot. You won't have that problem. And as an added bonus you'll
save your thumb.

Dimitri

"Katra" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I _hate_ slicing fresh carrots!!!
Dad likes them a lot tho' so it has to be done.
He prefers them in bite sized chunky slices.

If I try to slice them on the cutting board with the chef's knife,
they are so crisp they tend to want to "pop" off as I slice them
and go all over the kitchen! Crispy beasts.

<snip>

"Pop"! That is the fault of the knife. Get an sharp knife and slice not
break the carrot. You won't have that problem. And as an added bonus you'll
save your thumb.

Dimitri

Katra said:

I _hate_ slicing fresh carrots!!!
Dad likes them a lot tho' so it has to be done.
He prefers them in bite sized chunky slices.

If I try to slice them on the cutting board with the chef's knife,
they are so crisp they tend to want to "pop" off as I slice them
and go all over the kitchen! Crispy beasts.

Use a sharp knife and don't chop them with the knife. Try to use a
smooth slicing stroke.

Quoted message said:

So, I generally use a good sharp paring knife and hold them in my hand,
slicing them into a bowl by cutting thru them with my thumb as a
backstop. The drawback to that is that if my knife is sharp enough,
I end up with fine little slices in my thumb. Rarely deep enough to
be a real cut (unless the knife is REALLY sharp which has happened a
couple of times!) but it's really annoying!!!

Is there such a thing as a thumb guard, or is there a better way
to slice carrots?

Katra said:

I _hate_ slicing fresh carrots!!!
Dad likes them a lot tho' so it has to be done.
He prefers them in bite sized chunky slices.

If I try to slice them on the cutting board with the chef's knife,
they are so crisp they tend to want to "pop" off as I slice them
and go all over the kitchen! Crispy beasts.

Use a sharp knife and don't chop them with the knife. Try to use a
smooth slicing stroke.

Quoted message said:

So, I generally use a good sharp paring knife and hold them in my hand,
slicing them into a bowl by cutting thru them with my thumb as a
backstop. The drawback to that is that if my knife is sharp enough,
I end up with fine little slices in my thumb. Rarely deep enough to
be a real cut (unless the knife is REALLY sharp which has happened a
couple of times!) but it's really annoying!!!

Is there such a thing as a thumb guard, or is there a better way
to slice carrots?

In article said:

I _hate_ slicing fresh carrots!!!
Dad likes them a lot tho' so it has to be done.
He prefers them in bite sized chunky slices.

If I try to slice them on the cutting board with the chef's knife,
they are so crisp they tend to want to "pop" off as I slice them
and go all over the kitchen! Crispy beasts.

I know what you mean! ;-)

It's worse if you simply try to cut "down" on the things. Use a
really sharp knife and cut "across" in a slicing motion and you should
get less scatter. (But probably still not *no* scatter. 🙂

Quoted message said:

So, I generally use a good sharp paring knife and hold them in my hand,
slicing them into a bowl by cutting thru them with my thumb as a
backstop. The drawback to that is that if my knife is sharp enough,
I end up with fine little slices in my thumb. Rarely deep enough to
be a real cut (unless the knife is REALLY sharp which has happened a
couple of times!) but it's really annoying!!!

Is there such a thing as a thumb guard, or is there a better way
to slice carrots?

Cheers, Phred.

--
[email hidden]

In article said:

I _hate_ slicing fresh carrots!!!
Dad likes them a lot tho' so it has to be done.
He prefers them in bite sized chunky slices.

If I try to slice them on the cutting board with the chef's knife,
they are so crisp they tend to want to "pop" off as I slice them
and go all over the kitchen! Crispy beasts.

I know what you mean! ;-)

It's worse if you simply try to cut "down" on the things. Use a
really sharp knife and cut "across" in a slicing motion and you should
get less scatter. (But probably still not *no* scatter. 🙂

Quoted message said:

So, I generally use a good sharp paring knife and hold them in my hand,
slicing them into a bowl by cutting thru them with my thumb as a
backstop. The drawback to that is that if my knife is sharp enough,
I end up with fine little slices in my thumb. Rarely deep enough to
be a real cut (unless the knife is REALLY sharp which has happened a
couple of times!) but it's really annoying!!!

Is there such a thing as a thumb guard, or is there a better way
to slice carrots?

Cheers, Phred.

--
[email hidden]

In article <[email hidden]>,

Bob' virtualgoth@die_spammer.biz said:

Katra said:

I _hate_ slicing fresh carrots!!!
Dad likes them a lot tho' so it has to be done.
He prefers them in bite sized chunky slices.

If I try to slice them on the cutting board with the chef's knife,
they are so crisp they tend to want to "pop" off as I slice them
and go all over the kitchen! Crispy beasts.

So, I generally use a good sharp paring knife and hold them in my hand,
slicing them into a bowl by cutting thru them with my thumb as a
backstop. The drawback to that is that if my knife is sharp enough,
I end up with fine little slices in my thumb. Rarely deep enough to
be a real cut (unless the knife is REALLY sharp which has happened a
couple of times!) but it's really annoying!!!

Is there such a thing as a thumb guard, or is there a better way
to slice carrots?

I usually cut them in half-moons instead: Cut the carrots lengthwise, then
put them flat-side down for the remainder of the cutting. When the crosswise
cuts are made, I put the tip of the knife on the board on the other side of
the carrot, then move the knife like a pivot, bringing the blade through the
carrot. I never have the problem you describe.

There *are* Kevlar gloves you could use if you want to continue using your
technique: www.bestlabdeals.com/PhotoGallery.asp?ProductCode=17685 is one
example I found using froogle.com.

Bob

Thanks! :-)
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article <[email hidden]>,

Bob' virtualgoth@die_spammer.biz said:

Katra said:

I _hate_ slicing fresh carrots!!!
Dad likes them a lot tho' so it has to be done.
He prefers them in bite sized chunky slices.

If I try to slice them on the cutting board with the chef's knife,
they are so crisp they tend to want to "pop" off as I slice them
and go all over the kitchen! Crispy beasts.

So, I generally use a good sharp paring knife and hold them in my hand,
slicing them into a bowl by cutting thru them with my thumb as a
backstop. The drawback to that is that if my knife is sharp enough,
I end up with fine little slices in my thumb. Rarely deep enough to
be a real cut (unless the knife is REALLY sharp which has happened a
couple of times!) but it's really annoying!!!

Is there such a thing as a thumb guard, or is there a better way
to slice carrots?

I usually cut them in half-moons instead: Cut the carrots lengthwise, then
put them flat-side down for the remainder of the cutting. When the crosswise
cuts are made, I put the tip of the knife on the board on the other side of
the carrot, then move the knife like a pivot, bringing the blade through the
carrot. I never have the problem you describe.

There *are* Kevlar gloves you could use if you want to continue using your
technique: www.bestlabdeals.com/PhotoGallery.asp?ProductCode=17685 is one
example I found using froogle.com.

Bob

Thanks! :-)
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article <[email hidden]>,

BOB said:

Katra said:

I _hate_ slicing fresh carrots!!!
Dad likes them a lot tho' so it has to be done.
He prefers them in bite sized chunky slices.

If I try to slice them on the cutting board with the chef's knife,
they are so crisp they tend to want to "pop" off as I slice them
and go all over the kitchen! Crispy beasts.

So, I generally use a good sharp paring knife and hold them in my
hand, slicing them into a bowl by cutting thru them with my thumb as
a
backstop. The drawback to that is that if my knife is sharp enough,
I end up with fine little slices in my thumb. Rarely deep enough to
be a real cut (unless the knife is REALLY sharp which has happened a
couple of times!) but it's really annoying!!!

Is there such a thing as a thumb guard, or is there a better way
to slice carrots?

--
K.

http://www.chefscatalog.com/store/catalog/47/search.jhtml?ip_state=&orgUrl=%2F
store%2Fcatalog%2F47%2Fsearch.jhtml&ip_autoSummarize=true&ip_perPage=15&srcTex
t=mandoline

Ahhhh... Mandoline.

But, will a mandoline cut stuff 1" thick???
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article <[email hidden]>,

BOB said:

Katra said:

I _hate_ slicing fresh carrots!!!
Dad likes them a lot tho' so it has to be done.
He prefers them in bite sized chunky slices.

If I try to slice them on the cutting board with the chef's knife,
they are so crisp they tend to want to "pop" off as I slice them
and go all over the kitchen! Crispy beasts.

So, I generally use a good sharp paring knife and hold them in my
hand, slicing them into a bowl by cutting thru them with my thumb as
a
backstop. The drawback to that is that if my knife is sharp enough,
I end up with fine little slices in my thumb. Rarely deep enough to
be a real cut (unless the knife is REALLY sharp which has happened a
couple of times!) but it's really annoying!!!

Is there such a thing as a thumb guard, or is there a better way
to slice carrots?

--
K.

http://www.chefscatalog.com/store/catalog/47/search.jhtml?ip_state=&orgUrl=%2F
store%2Fcatalog%2F47%2Fsearch.jhtml&ip_autoSummarize=true&ip_perPage=15&srcTex
t=mandoline

Ahhhh... Mandoline.

But, will a mandoline cut stuff 1" thick???
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article <[email hidden]>,

Dee Randall' deedovey@shenteldotnet said:

"BOB" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Katra said:

I _hate_ slicing fresh carrots!!!
Dad likes them a lot tho' so it has to be done.
He prefers them in bite sized chunky slices.

If I try to slice them on the cutting board with the chef's knife,
they are so crisp they tend to want to "pop" off as I slice them
and go all over the kitchen! Crispy beasts.

So, I generally use a good sharp paring knife and hold them in my
hand, slicing them into a bowl by cutting thru them with my thumb as a
backstop. The drawback to that is that if my knife is sharp enough,
I end up with fine little slices in my thumb. Rarely deep enough to
be a real cut (unless the knife is REALLY sharp which has happened a
couple of times!) but it's really annoying!!!

Is there such a thing as a thumb guard, or is there a better way
to slice carrots?

--
K.

http://www.chefscatalog.com/store/catalog/47/search.jhtml?ip_state=&orgUrl=%
2Fstore%2Fcatalog%2F47%2Fsearch.jhtml&ip_autoSummarize=true&ip_perPage=15&sr
cText=mandoline

Forget slicing --
put them in the oven whole or in a couple of pieces.
Dee

<lol> I'm usually steaming them with butter and dill for dad. ;-)
He likes them cut into 1" chunks!

I really gotta train him to buy the baby carrots!
I don't have to cut those at all.
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article <[email hidden]>,

Dee Randall' deedovey@shenteldotnet said:

"BOB" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Katra said:

I _hate_ slicing fresh carrots!!!
Dad likes them a lot tho' so it has to be done.
He prefers them in bite sized chunky slices.

If I try to slice them on the cutting board with the chef's knife,
they are so crisp they tend to want to "pop" off as I slice them
and go all over the kitchen! Crispy beasts.

So, I generally use a good sharp paring knife and hold them in my
hand, slicing them into a bowl by cutting thru them with my thumb as a
backstop. The drawback to that is that if my knife is sharp enough,
I end up with fine little slices in my thumb. Rarely deep enough to
be a real cut (unless the knife is REALLY sharp which has happened a
couple of times!) but it's really annoying!!!

Is there such a thing as a thumb guard, or is there a better way
to slice carrots?

--
K.

http://www.chefscatalog.com/store/catalog/47/search.jhtml?ip_state=&orgUrl=%
2Fstore%2Fcatalog%2F47%2Fsearch.jhtml&ip_autoSummarize=true&ip_perPage=15&sr
cText=mandoline

Forget slicing --
put them in the oven whole or in a couple of pieces.
Dee

<lol> I'm usually steaming them with butter and dill for dad. ;-)
He likes them cut into 1" chunks!

I really gotta train him to buy the baby carrots!
I don't have to cut those at all.
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson