gotta be a better way of chopping

douglaslizard · 11-12-2011, 01:51 PM

here lately while doing things such as,chopping onions,scraping chicken skin ,chopping other vegetables and such i will get a pain in the area between my thumb and fore finger,i changed from scraping chicken with a knife to using a paint scraper and that helped that out but is there anything to make chopping onions,mushrooms,etc... easier.

toadhunter911 · 11-12-2011, 01:58 PM

What's your grip on the knife like?

douglaslizard · 11-12-2011, 02:39 PM

Quote:

Originally Posted by toadhunter911

What's your grip on the knife like?

lately i have been usig the ones with mundial grips. http://www.madcowcutlery.com/store/p...s-132p2122.htm

MilitantSquatter · 11-12-2011, 03:04 PM

get one of these things

http://www.pamperedchef.com/our_prod...ategoryCode=CE

btcg · 11-12-2011, 03:06 PM

Quote:

Originally Posted by MilitantSquatter

get one of these things

http://www.pamperedchef.com/our_prod...ategoryCode=CE

Where's Vinnie and the Slap-Chop when we need him?

Mo-Dave · 11-12-2011, 03:25 PM

I have one of those slap-chop things and it would not chop worth a hoot, until I took a file to the blades and now it does a good job but I have had better choppers like the one MilitantSquatter is showing.

What are you chopping so many vegetables for or are you just talking everyday stuff? Wish I could see how you are holding your knife. Can't speak to scrapping chicken skin have never needed to do that.
Dave

douglaslizard · 11-12-2011, 03:32 PM

just everyday stuff,ill look into the chopper militant squatter posted.

buccaneer · 11-12-2011, 05:37 PM

A sharp knife will leave the structure and importantly the juice intact, the percussion action of choppers and so on, don't.
Youtube knifeskills to check that you are gripping the knife properly because unless you are taught to, you won't be.
è´è¶åˆ€è¡¨æ¼” Knife Skills - YouTube

Oh...wait...not the missuss on a Friday night...
The Blindfolded Chef`s Crazy knife Skills - YouTube

Basically hold a pinch grip and for me, I learned Japanese style so for guided knife work I raise my forefinger up along the blade.
HTH

Teleking · 11-12-2011, 05:50 PM

Quote:

Originally Posted by MilitantSquatter

get one of these things

http://www.pamperedchef.com/our_prod...ategoryCode=CE

Sorry but juice issue or other wise this thing rocks. All depends on the job and desired consistency. Never had a problem with sharpness unless you overload the thing.

buccaneer · 11-12-2011, 06:15 PM

Wonder how it goes scraping the fat from chicken skin...
I was trying to address the OP's concern is all.
With good skills and a sharp blade you shouldn't feel pain when doing veg prep.
All steel gets dull, and a percussion punch down will dull fastest and that thing does not look a breeze to sharpen, yes?
Plus, by the time you fetch it from the cupboard and set it up, load it, empty it, load it and so on, a handy fella will have finished the veg.Whatever the job, the consistancy of the veg will be perfect. Every time.
With a good blade you switch instantly between mushrooms, carrots, onions to scraping the fat from a chickens skin too.
No extra device to pull apart and wash either.

Booda · 11-12-2011, 07:17 PM

Pinch grip is what I use, take a little bit to build up callus but then its golden!

toadhunter911 · 11-12-2011, 07:34 PM

Quote:

Originally Posted by buccaneer

A sharp knife will leave the structure and importantly the juice intact, the percussion action of choppers and so on, don't.
Youtube knifeskills to check that you are gripping the knife properly.

Basically hold a pinch grip and for me, I learned Japanese style so for guided knife work I raise my forefinger up along the blade.
HTH

That's what I was getting at.

Mo-Dave · 11-12-2011, 11:29 PM

What the blindfold chef does is how I have always done it, the first video not so much.
Dave

buccaneer · 11-12-2011, 11:40 PM

Mo-Dave

RevZiLLa · 11-13-2011, 12:40 AM

You could also get a cuisineart...expensive, but effective. Too bad you have to clean it when you're done...

11-12-2011, 01:51 PM	#1
douglaslizard Full Fledged Farker Join Date: 02-17-09 Location: willacoochee ga.	gotta be a better way of chopping here lately while doing things such as,chopping onions,scraping chicken skin ,chopping other vegetables and such i will get a pain in the area between my thumb and fore finger,i changed from scraping chicken with a knife to using a paint scraper and that helped that out but is there anything to make chopping onions,mushrooms,etc... easier. __________________ Mojo Smokehouse BBQ Team 22.5" WSM 18" WSM 22.5" Weber OTS bbq pro offset smoker bbq grillware stainless charcoal grill 2 ecbs 120 Gallon stickburner GO GATORS

11-12-2011, 01:58 PM	#2
toadhunter911 is one Smokin' Farker Join Date: 06-22-09 Location: Eastpointe, Mi	What's your grip on the knife like? __________________ Craig...Chief cook and pot washer, Prince of Peace Lutheran Church (LCMS)

11-12-2011, 03:04 PM	#4
MilitantSquatter Moderator Join Date: 09-17-05 Location: Mooresville, NC	get one of these things http://www.pamperedchef.com/our_prod...ategoryCode=CE __________________ XL BGE (#2) & Performer Platinum Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles Last edited by MilitantSquatter; 01-19-2014 at 03:28 PM..

11-12-2011, 03:25 PM	#6
Mo-Dave Quintessential Chatty Farker Join Date: 09-18-06 Location: Hurricane Deck Missouri	I have one of those slap-chop things and it would not chop worth a hoot, until I took a file to the blades and now it does a good job but I have had better choppers like the one MilitantSquatter is showing. What are you chopping so many vegetables for or are you just talking everyday stuff? Wish I could see how you are holding your knife. Can't speak to scrapping chicken skin have never needed to do that. Dave __________________ Let us have a drink and by God lets us not think about the things we ain't never going to know about.

11-12-2011, 03:32 PM	#7
douglaslizard Full Fledged Farker Join Date: 02-17-09 Location: willacoochee ga.	just everyday stuff,ill look into the chopper militant squatter posted. __________________ Mojo Smokehouse BBQ Team 22.5" WSM 18" WSM 22.5" Weber OTS bbq pro offset smoker bbq grillware stainless charcoal grill 2 ecbs 120 Gallon stickburner GO GATORS

11-12-2011, 05:37 PM	#8
buccaneer somebody shut me the fark up. Join Date: 10-23-10 Location: The Never Never.	A sharp knife will leave the structure and importantly the juice intact, the percussion action of choppers and so on, don't. Youtube knifeskills to check that you are gripping the knife properly because unless you are taught to, you won't be. è´è¶åˆ€è¡¨æ¼” Knife Skills - YouTube Oh...wait...not the missuss on a Friday night... The Blindfolded Chef`s Crazy knife Skills - YouTube Basically hold a pinch grip and for me, I learned Japanese style so for guided knife work I raise my forefinger up along the blade. HTH __________________ Hold my dang beer... Last edited by buccaneer; 11-12-2011 at 06:03 PM.. Reason: Missing 'T's

11-12-2011, 06:15 PM	#10
buccaneer somebody shut me the fark up. Join Date: 10-23-10 Location: The Never Never.	Wonder how it goes scraping the fat from chicken skin... I was trying to address the OP's concern is all. With good skills and a sharp blade you shouldn't feel pain when doing veg prep. All steel gets dull, and a percussion punch down will dull fastest and that thing does not look a breeze to sharpen, yes? Plus, by the time you fetch it from the cupboard and set it up, load it, empty it, load it and so on, a handy fella will have finished the veg.Whatever the job, the consistancy of the veg will be perfect. Every time. With a good blade you switch instantly between mushrooms, carrots, onions to scraping the fat from a chickens skin too. No extra device to pull apart and wash either. __________________ Hold my dang beer...

11-12-2011, 07:17 PM	#11
Booda Knows what a fatty is. Join Date: 11-01-11 Location: Charlotte, NC	Pinch grip is what I use, take a little bit to build up callus but then its golden! __________________ Char grill Pro Offset - smoking since 2009

11-12-2011, 11:29 PM	#13
Mo-Dave Quintessential Chatty Farker Join Date: 09-18-06 Location: Hurricane Deck Missouri	What the blindfold chef does is how I have always done it, the first video not so much. Dave __________________ Let us have a drink and by God lets us not think about the things we ain't never going to know about.

11-12-2011, 11:40 PM	#14
buccaneer somebody shut me the fark up. Join Date: 10-23-10 Location: The Never Never.	Mo-Dave __________________ Hold my dang beer...

11-13-2011, 12:40 AM	#15
RevZiLLa is Blowin Smoke! Join Date: 07-02-07 Location: Richmond, VA	You could also get a cuisineart...expensive, but effective. Too bad you have to clean it when you're done... __________________ www.BowlingBallExchange.com on Facebook Brinkman water smokers (elec and charcoal) Weber kettle grill Uniflame Gold Stainless 5 burner propane grill / rotisserie BBQ Grillware upright propane water smoker A trench filled with wood coals and covered with chain link fence

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