Figured I might as well post the second page for a little more to chew on :)
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Oh this is gonna be GOOOOOOOD Edit: I love the wrinkle lines under the eye. It sells this is an older hyena fella bout get his hands on a rather cute demon~
Oh this is gonna be GOOOOOOOD Edit: I love the wrinkle lines under the eye. It sells this is an olde
*sees index finger on the spine of the knife* *Screaming internally at bad finger placement on knife* You generally get less control of where the blade is if you have your index over the spine of the knife. You got to have your finger and thumb pinching at where the handle and blade meet. Of course, I'm not actually that upset by it. Just thought to point it out.
*sees index finger on the spine of the knife* *Screaming internally at bad finger placement on knife
That's so unconscious, I had to go and physically grab a knife to see how I do it. Right enough, index finger on the back. I feel like your way would give me less precise control of a long kitchen knife, but I didn't have anything to cut -- stripping bark with a short blade might be a different proposition, and I might actually do that your way. I'll try and remember to test next time I have a cucumber or something.
That's so unconscious, I had to go and physically grab a knife to see how I do it. Right enough, ind
Hi! Professional-kitchen trained knife-weilder here; Yeah, my knife is the standard Chef's knife, I believe ten inches by three, and the blade is apparently supposed to be held like how Wulfric mentioned. 👍
Hi! Professional-kitchen trained knife-weilder here; Yeah, my knife is the standard Chef's knife, I
