How do you avoid cutting yourself when slicing thin strips of a hard vegetable?

Question

Get practical tips to avoid injury when slicing thin, hard vegetables.

Answer 1

Use a mandoline with a finger guard or cut a flat base on the vegetable for stability before slicing with a sharp knife, keeping your fingers tucked away from the blade.

Detailed Explanation:

Slicing hard vegetables into thin strips can be tricky, but with the right technique and tools, you can avoid cuts. Here's a breakdown:

1. Use a Mandoline: A mandoline is a kitchen tool specifically designed for slicing vegetables thinly and evenly. Most mandolines come with a finger guard or hand protector. Always use this guard! Secure the vegetable in the guard and slide it across the blade. Adjust the blade setting for your desired thickness.

2. Stabilize the Vegetable: If you're using a knife, the first step is to create a stable base. Cut a thin slice off one side of the vegetable to create a flat surface. This prevents the vegetable from rolling around while you're slicing.

3. Use a Sharp Knife: A dull knife requires more force, increasing the risk of slipping. Ensure your knife is sharp before you begin. A chef's knife or a vegetable cleaver works well for this task.

4. The Claw Grip: Curl your fingers inward, forming a 'claw' shape. Your knuckles should be facing the blade. This protects your fingertips from being cut. Guide the vegetable with your fingertips, moving your hand back as you slice.

5. Slow and Steady: Don't rush the process. Focus on maintaining a consistent slicing motion and keeping your fingers safely tucked away.

Pro Tip:

When using a mandoline, don't try to slice the very end of the vegetable. It's better to leave a small piece unsliced than to risk cutting your fingers on the exposed blade. You can always chop that small piece and add it to your dish.