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Before taking your knife out of the box, make sure you have read the whole manual.
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With these three tools, a little conviction to avoid those silly single-purpose slicers you see everywhere nowadays and a lot of practice, you'll take your knife skills and your cooking from novice to expert in no time.
Take your knife and cut a lime.
Take your knife and cut the oval in half.
Take your knife and lemon and lay the lemon on your worktop.
Take your knife and insert it behind the ribs along the base of the backbone.
Take your knife and cut down and in toward the backbone.
Take your knife and cut the white away from the ball in two separate sections.
Don't take your knife to school, no matter how harmless it might seem.
Once dry, take your knife and cut along the sides of the mold.
Take your knife and carefully slice between the skin and flesh.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com