[Dutchgirl]

French Blade- Chefs knife. Pick an 8-in. blade for most kitchen cutting. “The thinner and sharper your blade, the better the glide,” says Harold Arimoto, president of MAC Knife. Grasp the rear of the blade between your thumb and forefinger, with your remaining fingers comfortably curled around the handle. First, slice the veggie in half and lay the flat side down, so you'll have a solid base to work on. Then, using your opposite forefinger knuckle as a guide—which also keeps fingertips out of harm's way—cut down and forward with light pressure and a slight rocking motion.

[OB1kNOb]

"French Knife? That's not a knife. Now here's a knife for REAL men!"