126
What things am I a dumbass about?
(lemmy.nz)
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
this post was submitted on 29 Feb 2024
126 points (95.0% liked)
Asklemmy
43400 readers
639 users here now
A loosely moderated place to ask open-ended questions
If your post meets the following criteria, it's welcome here!
- Open-ended question
- Not offensive: at this point, we do not have the bandwidth to moderate overtly political discussions. Assume best intent and be excellent to each other.
- Not regarding using or support for Lemmy: context, see the list of support communities and tools for finding communities below
- Not ad nauseam inducing: please make sure it is a question that would be new to most members
- An actual topic of discussion
Looking for support?
Looking for a community?
- Lemmyverse: community search
- sub.rehab: maps old subreddits to fediverse options, marks official as such
- !lemmy411@lemmy.ca: a community for finding communities
~Icon~ ~by~ ~@Double_A@discuss.tchncs.de~
founded 5 years ago
MODERATORS
Basic knife skills is something I'm often almost shocked by. I had a housemate last year who'd bought herself a decent Sabatier chef's knife (like this) but the way she cut veg, she may as well have been using a sharpened bit of moss. All the gear and no idea. Thankfully she forgot to take it with her or something when she moved out so it's my knife now.
"or something"... You hid it didn't you lol
I would also add knowing how to sharpen a knife on a stone and never using the knife-blunteners that come prebuilt into knife blocks these days.
I'm a person you will be horrified by because I gave up on sharp knives, switched to serrated for everything, and NO REGRETS.
I respect it actually!
What can I do or watch to improve my knife skills? I'm aware of how woefully incompetent I am when it takes me like 2 minutes to dice an onion the way Ramsay does in 10 seconds lol
For onions specifically:
Sharpen your knife and make French onion soup.
You’ll cut so many that you’ll figure it out.
For everything else: pinch grip and crab your other hand. The pinch grip is where you rely on a pinch between thumb and forefinger on the blade just in front of the handle to grab the knife. It’s the choke up of holding a knife and will make you much safer and give more control. Crabbing your other hand is where you curl your fingers up like ginger roots instead of letting them extend out like little baby carrots. It will keep you from being hurt when something goes wrong and allow you to go much faster because you’re not having to slow down to avoid cutting yourself.
I don't usually read the names of posters, but getting food and cooking advice from "bloodfart" is rimjobsteve tier.
Happy to help, citizen!
Keep your knife sharp, remember that you cut by running the blade along something rather than pressing into it, and keep your fingers out the way by doing the claw with the other hand and keeping your grip firm. Then just practise!