Quote:
Originally Posted by mike243
When using a cutting board only let the very tip of your knife touch it, your knife will pull thru meats and vegetables with ease and stays sharp. It is taking me a little bit of training to remember to not set the blade down flat
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I can't envision only touching the board with the knife tip.
Traditional slicing technique uses a rocking motion with the blade - tip down, but that still entails contact with a good part of the blade on the board.
I do cringe, however, when I see people scrape cuttings off the board with the cutting edge of the knife. That kills an edge quickly.
