Funfact: some Renaissance duelists used mail-palmed gloves to parry (and grab, though if you know what you're doing that works barehanded too) swords.
...I remain legitimately mystified by what kind of spaz you have to be to not work out the basic safety protocols of kitchen cutlery after the first few unfortunate knife-on-finger encounters already by trial and error, though.
Some knifes are just bad and make it very apparent. And if your not informed on what knife does what job the best you may have to use more force then needed for instance. Tomatoes and bread use serrated knifes for most meats and hard vegetables the sharpest thing you can find. With things like herbs done with medium sized sharp knifes. Personally I am fond of wet stones just sharpening stuff on them is therapeutic for me and they can make garbage blades into really good quality ones. I cut while relaxed and try not to think about the fact I bought a rock that costed 100$
Also this form went from yuri fluff to cooking advice from the internet real fast didn't it.
last edited at Jan 15, 2019 12:37AM