Wonder if you're all wasting your efforts?

[tim]

Cooks' Knife - Chopping. Are you still doing it Mum's way?

If you hold the tip at the point point, with finger & thumb at the centre point, the movement required is more one of wrist than of arm, & is 1/3 of that needed in the 'old' way.

Furthermore, the handle becomes a hammer weight, doing the job for you.

[tim]

[valmarg]

Hm, I think I'll stick to grannie's method???

valmarg

[asbean]

What are we doing this for? To chop off fingers?  ??? ??? ???

[tim]

Unless you use a Hachoir, Mouli, roller or whizzer, you'll still be doing it the previously best & fastest way - http://www.ehow.com/how_13873_chop-fresh-herbs.html

I believe that this can be improved upon.

(Still have all my fingers even after all these years!)

PS Should have said rest finger(s) on the pointy bit - not hold!

[Curryandchips]

Just seen this thread, having travelled back from Crete to arrive back about 6am yesterday (no sleep).

I have used a technique which is similar, but suited to my own tactile ability. I hold the handle very loosely in my cutting hand (left for me) and rest the fingers of my other hand on the back of the blade, near the tip as indicated. I then 'roll' the blade, controlling the movement with my left hand.

[tim]

I wondered where you were!!

[valmarg]

Ah, Curry, granny's method

valmarg