Thanks everyone. The mandoline worked so well that I didn't get to trying the chefs knife. But I had been using a narrow utility knife and I am sure that the wide chefs knife would give me much less trouble.
Is there any device, or trick, for getting whole circle slices from a big onion? My knife always walks off to the side to make either a wedge slice or a too thick side.
I have been unsuccessful raising cilantro and have to buy it by the bunch at the grocery. I may use a quarter of a bunch and hate to scrap the rest. The next time I need it could be three weeks away. How can I best preserve the fresh...
