Your technique still needs some work, I'm afraid, unless your goal is to get expand your collection of bandages.
[It doesn't help that, of course, all the knives in this kitchen are wickedly sharp. It's excessive, honestly, to the point where a nasty accident feels inevitable. Although Jay supposes he can't complain too much about that. He has already filched a few and plans to steal more, over time.]
First of all, try not to cut at an angle. Knives tend to slip when you cut like that. [He neatly slices off the tail of the peel, dropping it into a waiting bowl of scraps.] Second, you need to adjust your grip.
[He holds out the paring knife to demonstrate, the movement causing the bells on his neckpiece to chime. It's smaller than the knife Ai is working with, but should get his point across.]
See the way I'm pinching the back with my thumb and pointer finger? When you hold it like that, it helps you keep the knife steady in your hand. And then you grip it with your remaining fingers.
no subject
[It doesn't help that, of course, all the knives in this kitchen are wickedly sharp. It's excessive, honestly, to the point where a nasty accident feels inevitable. Although Jay supposes he can't complain too much about that. He has already filched a few and plans to steal more, over time.]
First of all, try not to cut at an angle. Knives tend to slip when you cut like that. [He neatly slices off the tail of the peel, dropping it into a waiting bowl of scraps.] Second, you need to adjust your grip.
[He holds out the paring knife to demonstrate, the movement causing the bells on his neckpiece to chime. It's smaller than the knife Ai is working with, but should get his point across.]
See the way I'm pinching the back with my thumb and pointer finger? When you hold it like that, it helps you keep the knife steady in your hand. And then you grip it with your remaining fingers.