As if the onion dicing incident wasn't enough, before he taught me the dicing method (that everyone in the world apparently knew - except me... ) The chef also gave me a lesson in "knife skills." Sheesh!

He said I was not holding the knife in a "stable" and "safe" manner and that I "did not know where my fingers were!?!" Huh!

So, here's a recap of my Knife Skills lesson:

First, balance the knife on your index finger... Like so!

First - balance the knife on your index finger

Then grasp the knife with your thumb for a nice secure grip... You want to avoid putting your index finger on the top of the knife, because then it could wobble and slip.

Next - grasp the other side of the knife with your thumb.

Now to chop... place your flattened hand on to the top of the blade and simply rock with the natural curve of the blade... Cool! No need to even lift the knife off the cutting surface.

Then place your flattened hand on the top of the blade and rock on!

If you're slicing not chopping, you tuck your thumb behind your fingers and curve your fingernails in. Use the tips of your fingers to hold the item being sliced in place... this way, you'll feel the side of the blade against the knuckle of your middle finger... and know where your fingers are in relation to the business end of the blade!

This felt really akward for quite a while, but it's natural and a habit for me to do it that way now. Allelulia!