Welcome to chopping 101. In this class you will learn how to be a proper cutting instrument.
There are three different parts to chopping food: Resting, Chopping, and dulling. We will go over all of this today.
When you are not in use, hopefully you will be in a chopping block. This block of wood has many uses. It keeps you in the right order so that you may be easily found, and so that fingers won't stumble across your sharp edge when they were only looking for the wooden spoon to make lemon aide. Best of all, it will slow down your dulling rate. Before anyone picks you up you must make sure that your handle is dry, and your blade is clean. This will keep you from slipping out of hands, and contaminating other foods.
While you are in use there isn't much you can do. Just hold on and pray to God that you don't slip out of their hands. The cook will do most of the work when it comes to cutting in a straight line. So don't feel bad if the tomato looks like crap when you are done. If you are picked up by a young child do what ever you can to no cut them. This is part of our job because children are stupid and think they can properly handle sharp objects.
The final stage is when you get dull. You must let your cooks know that you are no longer sharp. If they keep neglecting to sharpen your blade, then it would be time for you to slip just a little, and remind them that a sharp blade is a safe blade.
Remember. A sharp knife is a safe knife!
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