Slicing Quotes

Suddenly a pair of searchlights lanced out from the frigate. They swept across the dark expanse - bright knives slicing the night into pieces.

They cut us up like boarding house pie. And that's real small pieces.

A kitchen without a knife is not a kitchen.

Having sharp, great knives will enable you to cook very precisely. Knife skills are essential in cooking.

When I diced vegetables, it was painstaking work to make sure that every single piece looked the same: 1/4-inch cubed for small, 3/4-inch cubed for large. It's a matter of practice and precision.

The knife flaying the elephant does not have to be large, only sharp!

Lame blades can dull relatively quickly, so after slashing several loaves the blade won't slice through the dough with tremendous ease. (When this happens, don't throw it away - it's still sharp enough to score duck or pork skin, or shave paper-thin slices of garlic and chives, like a hot knife through butter).

On the weekends, some people garden; I slice salmon.

I like to peel it and share it with friends. You can spread the love with an orange.

Cut it in half, and then look at it. If it's still moving, cut it in half again.

I learned so much more prepping vegetables than I ever did in cooking school.

Cucumber should be well sliced, dressed with pepper and vinegar, and then thrown out.

I need to have better knife skills... for vegetables.