Recently a dissatisfied reader wrote to Slate for the purpose of accusing me of displaying a “wildly dangerous knife technique,” among other sins. I must confess that there’s some truth in this accusation: I didn’t go to culinary school, so no one’s ever forced me to chop onions for hours on end. I don’t habitually use the expert-recommended “claw grip” to hold onto foods I’m cutting, not because I have anything against it, but because muscle memory overrides conscious deliberation every time. I cannot dice to save my life.
And yet I almost never cut myself in the kitchen, a stroke of good fortune I attribute to the fact that I keep my knives sharp. (Dull knives have a tendency to slip around instead of going into the food you want them to penetrate.) Knife sharpening is far simpler than I used to think. For more details on sharpening, for a few bonus knife-related tips, and for footage of my terrible knife technique, see above.
TODAY IN SLATE
Justice Ginsburg’s Crucial Dissent in the Texas Voter ID Case
The Jarring Experience of Watching White Americans Speak Frankly About Race
How Facebook’s New Feature Could Come in Handy During a Disaster
The Most Ingenious Teaching Device Ever Invented
Sprawl, Decadence, and Environmental Ruin in Nevada
You Should Be Able to Sell Your Kidney
Or at least trade it for something.
- Texas Lab Worker on Cruise Tests Negative for Ebola as Dallas Hospital Apologizes
- Police Use Tear Gas to Break Up College Pumpkin Festival Turned Violent
- Racist Rancher Cliven Bundy Challenges Eric Holder in Bizarre Campaign Ad
- Supreme Court Allows Texas Law That Accepts Handgun Permits but not College IDs to Vote
An All-Female Mission to Mars
As a NASA guinea pig, I verified that women would be cheaper to launch than men.