Pass.



How do you rate yourself on a scale of 1 to 5 on slicing and chopping? I'd say I'm about a 4. I've never used any tools. How about you?

1

No thanks. That looks like it would just slow one down. Another million dollar gimmick!

The correct sharp knife fir the task and a cutting board will take care of any chopping and slicing I do in a short time. Not as good at it and my Nephew that is a chef but close to his skills.

I'm a 3. And add in carpal which limits how much I can cut.

Ever cut your finger?

I'm a 4. I have a good selection of very sharp knives. I haven't cut myself in a long time.

same here ... I have no use for a dull knife! I have to tell my wife every time I sharpen knives as she is the one that usually cuts herself.

Pass

I see some of the chefs make horizontal slices on half onions. I don't see the need for that. I just make vertical slices. The rings will make them separate.

I rate myself as decent. However, recently learned I have been holding knives wrong my whole life while reading a book on knife care and usage. Apparently you are never supposed to put your index finger on top of the spine of the blade - which is the way I have always done it. Switched to the pinch grip and still haven't decided if it works better.

Rarely cut my fingers, but I don't get in a big hurry.

Sure, but no in years. I just take it slow and deliberate.

I'm a 1 for sure.

Not knowing if 1 is very good or 5 is very good....I'll just say a 3 and play it safe......

Five is best and 1 is worst. That's what most surveys says.

A good (professional) sharp knife and practice.

This.

Dicing is the hardest - slicing and chopping is pretty easy with the right tool. Dicing requires a certain rolling technique that is a bit harder to master.

.5