I’ve never understood why people prefer a food chopper to a nice chef’s knife. If you know how to properly hold a knife (which, by the way, does not include putting your index finger along the knife’s back), you can chop an onion or any other vegetable just as fast – if not faster – than the food chopper. Plus, there’s something quite satisfying about running a knife over a wooden cutting board…the sound, the motion – it just feels good.
I was going to go on & on about knife skills, technique, etc., but then I found a website that does it all for me – and has great pictures too.
|How to Use A Chef’s Knife
By Danilo Alfaro, About.com Guide