/ck/ - Food & Cooking

>>15580696
you don't, there is only a correct way to use them.

>>15580696
>How do you get used to using such a dangerous thing?
You're talking about my donger? A lot of practice having sex with your brother.

its only dangerous if you make it dangerous op same way a gun'll fuck you up only if the person holding it wants to or is so careless they'd accidentally shoot someone. it's not going to magically animate and slice your dick off.

>>15580696
Get used to making a claw with your non dominant hand, in front and two behind (middle finger front, ring and index behind), thumb out of the way. Other than that it's just practice, and you'll cut yourself a few times at first. I've been a chef for ten years, and I still occasionally nick myself, somehow shaved off a chunk of my left index finger today, cleaning off a cake knife and not paying attention.
Keep your knives sharp, dull knives are actually more dangerous, you need more force to cut and so you're more likely to slip. If you have a european style knife, which I think is best for beginners, practice "rocking" it when you cut, and work on straight cuts later.

>>15580750
>its only dangerous if you make it dangerous op
Yeah, this is accurate, my donger is usually perfectly safe

>>15580750
and no running the house, that coffee table has corners. do you want to split your head open?

>>15580696
Get a good cutting board and curl your fingers away from the blade
Cut down and away from yourself
Don't be a retard

this one time the board slipped whilst i was cutting a bell pepper and it forced me to uncurl my fingers, the knife cut though my finger nail starting from where my nail begins. it looked like this but it took a lot more finger meat

when chefs say "a sharp knife is safer" they really don't know how dull some knives are, if i tried to cut myself with my parents knifes all id get is a long bruise

rule brittania, brittania rules the waves

>>15581590
as long as you use a sharp knife correctly you will never cut yourself. a blunt knife will put you in shitty situations more often.

>>15580696
Respect the business end at all times. Slow is smooth. Smooth is fast. Fast is fuckin money.

>>15580696
Play with them

Start cutting yourself with small knives until you build up a decent immunity, then work your way up to bigger ones.

>>15580696
They are scary.
I prefer to use a gun to chop my ingredients.

>>15581564
Ugh. What kind of knife?

>>15581564
Damp rag under the board next time and it won't slip

>>15580696
by not being a bitch-made faggot.

>>15582137
Is this the scream method?

>>15580696
OP if your so fucking scared of getting the equivalent to a paper cut then just wear one of these.

>>15580696
Knives are only scary to people who fear pain. Get stronger, harden your spirit.

>>15583154
fucking this!

I use pic related, just in case...

>>15580753
Could you show me this claw you speak of? I can't picture how to do it properly, how should it look?

>>15580696
>Knifes are so scary.
That's conditioning. Like saying a gun is scary. It's a tool. It's only scary unless you've been shown or told it is. Statistically speaking, a hammer is scary as fuck.

>>15583416
https://m.youtube.com/watch?v=Uv7td6UxBXQ
Shows claw grip and the rock/rolling cutting but you can just chop/slice if you don't lift above the fingers and not doing a ton of cutting.
The rock makes it much easier to do it for a long time.

A knife in each hand has no hand to cut.

>>15583649
whether you chop/slice or rock really depends on the knife. Typical german knives with a curved belly that extends over the whole length of the blade are designed for rocking.

Typical Japanese knives like gyutos, santokus, bunkas and nakiris have a mostly flat edge profile or at least a very large flat spot (gyutos) and are mostly designed for chopping, push cutting or pull cutting.

THis is why a "rocking santoku" is the dumbest things available on the market. You cant chop, push or pull cut because of the belly but at the same time you cant really rock it because the blade is too short for anything taller than a clove of garlic.

>>15583416
imagine you're holding something about the size of a squashball or baseball, then adjust by curling your fingers further inwards or outwards until you can say they feel comfortable when you rest them on a board
whatever it is, make sure the part of your hand that sticks out the furthest is your knuckles and not your finger tips or nails

>>15580696
There's a right end and a wrong end. Grab the right end and use it to manipulate the wrong end. The wrong end also has specific wrong zones such as the edge and point, avoid these and you'll be fine.

>>15583690
Yeah that's true but i was just explaining the style of cutting but all work with any knife besides really short ones.
That said the rocking santoku is pretty dumb when it is just a more janky chef knife because your wrist feels like its all over the place as you go and has less room because its 7 inch.
Normal santokus are great though