Frustrating knife cuts

[waterchef]

Thanks sleepy dragon. That was even more detail than I expected. Naw, but that tottaly helped there still not "perfect" but a **** of alot better!!!

[kuan]

Do potatoes. Lots of potatoes. Use potatoes because they're not going to be woody and they'll be easier to run through with your knife. The key is to bring your knife straight back in one stroke... otherwise you'll just be making garlic shaped veggies. Don't worry about the shape at first, just work on the stroke and have a good sharp knife.

For regular restaurant service heck five sides are fine. Unless you're in some Michelin three star kitchen of course.