I still feel that one of the ingredients in my meals must be my blood - I am pretty much guaranteed to cut myself at least 1/3 of the time I cook. I have paring knives, the big serrated bread knife - and about 15 other ones I rarely if ever use, although you can bet your last nickel that if I'm in the kitchen cooking, Charles (who NEVER cooked before he met me) will come in and tell me I'm using the wrong knife, no matter what.
I'm envious watching cooking shows and they do the knuckle thing with the knives while rapidly cutting veggies - I'd much rather cut the end of my finger than risk dismembering myself, and can't bring myself to try that. And now I have an amazing Breville food processor, which chops, slices and shreds most things pretty well, and I try to use that as much as possible: http://www.williams-sonoma.com/shop...dDlwCDhlhhsWM3RDmK-xYuI2ekrzDron7QhoCgI3w_wcB (you can find it cheaper than at Williams Sonoma)
I'm envious watching cooking shows and they do the knuckle thing with the knives while rapidly cutting veggies - I'd much rather cut the end of my finger than risk dismembering myself, and can't bring myself to try that. And now I have an amazing Breville food processor, which chops, slices and shreds most things pretty well, and I try to use that as much as possible: http://www.williams-sonoma.com/shop...dDlwCDhlhhsWM3RDmK-xYuI2ekrzDron7QhoCgI3w_wcB (you can find it cheaper than at Williams Sonoma)