This may sound silly but can anyone give me some advice on how to chop carrots the safest way???

Question

you see, i was in my culinary arts class this morning, i was chopping carrots, and at some point, i had my fingers on a carrot piece on the cutting board and i tried to cut it in half vertically (so that i could have two long pieces that i could lay on the cutting board surface and chop them into tiny pieces so to speak), but the carrot was probably too thin, the knife slipped and landed on my finger (along with the pressure i put in it), ouch, it happened so fast. i didnt ask my teacher if there was a better, safer way to chop the carrots. now i am a little more hesitant to chop carrots again.

yes, i think my knife might not have been sharp enough.....i had sharpened it, but it may not have been enough :(. i learned my lesson. thank you guys for all the advice, i appreciate it and ill follow it :).

Answer 1

The safest way to chop vegetables is to bend your fingers so the tops are against the base of your fingers and use your hand like that. It can also be helpful when cutting a round vegetable lengthwise to slice a small part off of one side so that it sits flat on the cutting board and doesn't roll. And make sure your knives are sharp enough, dull knives require more force and are more likely to cause injuries. If you need advice, ask your teacher. It is her job to show you these things, so don't be embarrassed if you don't know how to do something.

Answer 2

I am a former chef and I curse you for 6 generations if you don't listen to what I tell you. Always hold your fingers without the knife in a relaxed curl. The blade of the knife -- blade, not edge -- can be right on your fingers and you simply cannot cut them. For carrots one trick is to stand it up on its big end and shave a little piece off of one side. Now the carrot has a flat base and will not roll. From there you can do what you want. Remember, relaxed curl. Also, if you grip the handle with all of the fingers of your other hand you're better off, too. If you put your index finger on the blade as a sort of a guide the way a lot of people do, it can slip off and you might just dice that thing off. I, a former chef, have told you and now you, not a former chef, must obey!

Answer 3

I use a Magic cutter! It is plastic box with inside cutters that can be removed and interchanged!
I bought that at Kmart after I nearly chopped off my thumb! I know there is no more Kmart in Canada but maybe Zellers might have the product!
It makes less mess on the counter too! Just have to watch your fingers when washing the gadjet!
I really like the product! It was $24.77 when I bought it about 4 years ago! I think it is called Miracle Cutter! but not entirely sure of the name!
Very few plastic products last so long! It even has a french fry cutter. There is slidder on the side that enables one to cut lengthwise! The only problem with the gadjet it is a tad short and a little too narrow for those big carrots! I should've purchased the larger size cutter but I didn't want to spend $39.95! It is the safest way to cut veggies!

Answer 4

I use a sharp Chinese vegetable cleaver and cut those long carrots into two or three manageable lengths, all are shorter than my knife blade. .

Lengthwise cuts first for carrot sticks --- I anchor the knife by placing tip of my cleaver on the cutting board, lower the heal on the top tip of the carrot piece, carefully cut down a little guiding the direction of the blade then I move my fingers out of the way after the cleaver blade near the tip has grabbed the carrot and the blade looks as if it'll be going down the length of the carrot straight..

Then after I moved my hand out of the way, I apply downward pressure at the knife handle until I have two pieces. I repeat the procedure until I have a lot of sticks. Then grab a manageable bunch and cut them crosswise. for diced carrots.

I have arthritis and it works for me.

Answer 5

When I cut any round vegetable I first slice on site of so I have a flat surface and the vegetable can't roll off on me. Then I cut my slices the long way and then again and last into little fine cubes.

Right away your school should have a session just for save knife handling. It take some time to get the hang of cutting like the pros. Even I still will cut myself from time to time. Please do not feel bad about it. Just keep curling in those finger tips.
I would say that is the first mistake beginners make. They keep pointing out their fingers and get them into the cutting area.

Answer 6

I hold items I'm cutting between my forefinger (pointer) and thumb in an arch and place the blade under the arch of my palm. That way, my finger is never beneath the item I'm chopping. For cutting wheels, hold the carrot the same way (pinch with your left hand) and move back as you cut from right to left down the carrot.

PS. Don't cut bagels or rolls in your palm either- do the arch hold on the cutting board.

Answer 7

Peel or scrub your carrots. Remove a tiny bit of carrot from the bottom so you have a steady surface that the carrot will sit on, and not roll around. Now you can safely cut it any way you please.

And keep those fingers curled.

Answer 8

hi lay your hand out flat then bring in your fingers to the first bend know your fingers tucked away the knife should run straight down from your knuckles thats the guide of the knife in doing this you can chop without looking but it dose take practise good luck