As with anything else in life, if your wrist hurts, you're doing it wrong.
In this case, you need to use a damn sharp 8-10" chef's knife, scoring the skin at the beginning of a stroke, then gliding the blade forward and down through the squash.
Or just toss it in the air and get silly with a katana.
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In this case, you need to use a damn sharp 8-10" chef's knife, scoring the skin at the beginning of a stroke, then gliding the blade forward and down through the squash.
Or just toss it in the air and get silly with a katana.
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The stuff is the deeeeevil. But it's so tasty.