When you cut food with a knife…
 

Be-it onions, okra (lady’s fingers; whatever), meat or carrots, is your eye more on the ingredient you’re chopping or are you looking at the space between your knife and your hand, so you’re extra-sure not to accidentally cut your finger a little bit?

The ingredient

Never use a knife unless im having steak, other wise I just use a fork

…I hadn’t really ever considered which one I look at…(…I’m guessing that it’s a bit of both…)…I have a big bit of a cut atm on my finger/thumb and stitches from a bread knife because it slipped so grasp is obviously as important as well…

I presume Redway means when you're preparing the meal and the veg etc is raw, you surely use a knife then :laugh:

So how do your onions chop themselves?

oh yeah

then I'm looking at the veg to gauge thickness

I have no idea but now you've given me something to think about

I do find it’s better to look at the distance between the knife and your fingers, just so there aren’t any minor incidents of cutting yourself a little, but in practice I’m looking at the ingredient I’m chopping more-times. I have to be intentional about deciding to look more at the knife.

I'll try that tomorrow :dance:

I was expecting the question to be one finger on top, slicing motion. Or grip like a bat, force down motion.

I look at the food. Tested today :smug: