My goal: a perfect 10 from Rate My Chives, the ‘number one authority on chives worldwide’. Why is this so hard?
Chopping chives, I notice my weak wrists for the first time. My knife is connected to my hand which is connected to my wrist, which is flopping about like an overcooked piece of asparagus.
“You’ve got to keep them more sturdy,” says chef Trisha Greentree. “Lock in that line.”
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