cutting carrots
Posted by Anonymous on Nov 05, 2007 · Member since Dec 1969 · 11789 posts
As I wrap my finger in a bandaid for the millionth time it has just occurred to me to ask someone. How do you cut carrots without slicing your finger off in the process? It happens whether I'm cutting them length wise or slicing them into little circles. The darn things just roll around too much!
Try using a peeler to shave a flat side on the carrot. Alternatively, get someone else to cut the carrots for you.
I cut away from me, it helps them to not roll away.
Ok, since we're on the topic, cutting carrots has been REALLY freaking me out lately because when you get toward the thinner end, it looks like you're cutting someone's finger!!
I cut away from me, it helps them to not roll away.
Ok, since we're on the topic, cutting carrots has been REALLY freaking me out lately because when you get toward the thinner end, it looks like you're cutting someone's finger!!
I start cutting on the the thin end and work toward the fat end. (Fat end...ha!)
That's such a cute profile pic, by the way. :D
I've learned that it's in the way you place the fingers that are holding the carrot. Don't lay your fingers flat along it; bend the fingertips so they point downwards, then your fingernails form a shield against the knife. ;) Good luck.
if i want "pennies" i used my cheese grater (the part that is long and will slice stuff, i am sure you could use a food processor as well). length-wise i cut in half then cut those halfs in half, never been a problem.
I think you should ask Dinkfeet. I hear she is good with knives ;)
P.S. Dinkfeet...I don't know if you are "fair game" or not...no offense if you aren't, eh?
I think you should ask Dinkfeet. I hear she is good with knives ;)
P.S. Dinkfeet...I don't know if you are "fair game" or not...no offense if you aren't, eh?
eh, even if she hasn't said so, she would want to be.
I split them lengthwise down the middle (carefully) and put them on the flat sides. Make sure your cutting board is big enough, high enough elevated to be comfortably in reach, and stable. Use a big knife, cut away from you, and don't fiddle with whatever you're cutting... better to let it roll than to cut your fingers.
I once sharpened a knife really, really well in a carrot-cutting effort. Usually my knives are too dull, and slices of carrot go flying off in random directions (yes, they are projectiles coming from my kitchen). Well, I wound up slicing into my own finger... it was so sharp it didn't even hurt!
I learned something from working at the dining commons at my school. While cutting,
1 - keep a finger on the dull side of the knife to control it, and
2- wear butcher gloves. even for a carrot.
This is where a quality Mandoline slicer or Japanese slicer comes in handy, especially if it comes with a guard. If you must cut them with a knife, halve them first longways (CAREFULLY) so they don't roll.
A dull knife is often more dangerous than a very, very sharp one. You just need to know which one you're dealing with!
Thanks everyone for the advise! I'm going to try all these things out. I've never heard of butcher gloves before, I just looked them up though and they seem pretty awesome to me! Also, I have a knife sharpener... just don't really know how to use it yet.