Chopping Vegetables

This weeks Tuesday Tip (maybe that should be a new category haha, I'll put it under FYI for now) is about chopping vegetables (or anything really) and being careful! I have so many scars from chopping (or grating, seriously graters are dangerous for klutzes like me!) food over the years - you'll thank me for this tip. 

With the knife in your right hand (if you're right handed) hold the food you are chopping with your left hand keeping your fingertips bent down on the food and resting the knife against your knuckles. Keep the tip of the knife on the cutting board and just lift the bottom of the knife up and down to chop, pushing the food forward towards the knife as you chop. This picture shows the knife tip up but that's because I couldn't hold it down and take the picture at the same time!

I just looked up if there was a better way to describe this and found this in an article about knife skills - click here to read more:

The grip shown here is called the "claw grip" and as you can see, by keeping the fingers curled inward and gripping the food with the fingernails, the fingers stay out of harm's way. The side of the knife blade actually rests against the first knuckle of the guiding hand, which helps keep the blade perpendicular to the cutting board.