One thing I am learning faster than anything is how to use a Chinese knife. Mostly I'm learning how to wield such a large knife without cutting off some important body part.
To my great relief, the future-father-in-law is such an expert that this endeavor promises a lifetime of learning. Consider the two photos below.
Note that in the picture with Hon, his hand looks clearer and smaller. This stems from the insane speed at which the future-father-in-law chopgrinds. He can maintain this speed for minutes at a time and with multiple utensils. Below you see him chopping away with two knives. Yes, those blurs of grayish black are in fact knives. And, no. There have been no collisions ever recorded--I asked.
In case that is not proof enough, here is the sharpening process: Note that the blade nearly disappears due to the speed at which it flashes up and down the honing steel.
...well, a girl can dream, can't she?
This is why I have problems using normal knives. I grew up with these gigantic pieces of steel (plus, paring and de-boning knives). But this basic utility knife is why I have such difficulties with normal chef's knives. :-P
ReplyDeleteThat's the kind of knife my parents use as well. I'm used to a cleaver.
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