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
The Irritating Confidante
John Dickerson on Ben Bradlee’s fascinating relationship with John F. Kennedy.
My Father Invented Social Networking at a Girls’ Reform School in the 1930s
Renée Zellweger’s New Face Is Too Real
Sleater-Kinney Was Once America’s Best Rock Band
Can it be again?
The All The President’s Men Scene That Captured Ben Bradlee
Is It Better to Be a Hero Like Batman?
Or an altruist like Bruce Wayne?
Driving in Circles
The autonomous Google car may never actually happen.