Cut Your Carrots, Not Your Fingers

|

There is an unavoidable tension between the desire to manipulate a carrot into uniform, rectangular shapes (including every culinary knife cut in the parallelepiped family, from the batonnet soldier awaiting its Ranch dressing destiny to the microscopically perfect brunoise at the bottom of a bowl of consomme), and the desire to keep one's digits unbloodied and persistently attached to one's hand without surgical assistance.