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
Ford’s Big Gamble
It’s completely transforming America’s best-selling vehicle.
Should the United States Grant Asylum to Victims of Domestic Violence?
The Apple Watch Will Make Everyone Around You Just a Little Worse Off
This Was the First Object Ever Designed
Don’t Expect Adrian Peterson to Go to Prison
In much of America, beating your kids is perfectly legal.
How the Apple Watch Will Annoy Us
A glowing screen attached to someone else’s wrist is shinier than all but the blingiest jewels.
A Little Bit Softer Now, a Little Bit Softer Now …
The sad, gradual decline of the fade-out in popular music.