lol. deep means at least 7mm in my estimation, 1/3 of an inch for you imperialists.
another good tip for knifing is to keep them sharp, blunt knives are more likely to get stuck and then suddenly move as you cut, which is far more likely to lead to an injury than a sharp knife that steadily slices.
plus, it's meditative sharpening knives. diamond sharpeners make it pretty easy, just gotta get used to the right angle and strokes.
It’s probably a 1/4 inch deep. That was about an hour later and hard to tell in a pic. I actually just had the knife sharpened and was wearing food gloves thankfully. Probably kept it from getting to that level.
yeah, it looks painful but not making a total bloody mess.
almost nothing in my diet these days that requires a knife anyhow.
always keep the blade edge away from you, and definitely avoid using narrow blades altogether, they are generally harder to control, always wanting to twist sideways when you push them. unless you need something to separate meat from bones, then you want a thin blade.
No doubt about. Been cooking and trimming meats my whole life. Just tried to cut some corners and cut myself instead. Sometimes you gotta get humbled.
