I've always used the diagonal cut (my dad must have taught me that) because the carrots don't roll away onto the counter or floor. :) However, I needed to learn more cuts, these cuts, for different dishes. The roll cut is new to me, other than when I did it by accident! I will try this one next time I am roasting!
Yes! Roll cut is my preference. Yours is the first video that shows it. I like that the pieces tumble around and don’t stick together. Plus, as you say, there’s lots of surface area. A good cut for zucchini.
The roll cut is pretty. I tried it before finding your video, and my cuts weren't uniform. Ah ha! A quarter turn--that's the secret. Something so simple but worth looking up on RU-vid. Thanks for posting.
@@TheDjordjeSS stand right in front of your cutting board to block them from falling between you and the counter. Use an extra large cutting board and a sharp knife. Sometimes they go flying and it’s something you can feel with how much pressure you are using with your hand. Try cutting slower with more control. Focus on fundamentals.
you probably need to sharpen your knife and get a bigger cutting board. It's a high carbon, stainless steel chef's knife. It's German and affordable. Definitely come to my blog and subscribe to my email list and I'll send you a full list of what you need. Here's the affiliate link: amzn.to/44mSwgv
@@lisajones-franklin3574 Beneath the recipe card of any blog post is a box that asks for your name and email. You have to confirm so check your email. You will receive my free knife skills series from there. Go to this page at the bottom: thefrayedapron.com/black-bean-tostadas or email me sara@thefrayedapron.com and I will manually add you. Thanks for being here!
