Aizawa MHA - Little kitchen accident

Transcript

What are you talking about? Why did you do that? I told you to be careful, specifically to not cut yourself.

That's not how you slice a tomato. We've talked about this, sweetheart. Kitty, you have to listen, okay? Now come here.

Come on. Right over here. There.

I'm glad you at least washed it off already. Let me put a bandage on here. Yes, this is a Hello Kitty bandage.

I like them. They just. ..

I don't know. I like the color. All right.

There you go. Give me your finger. There.

There. It'll be all right, Kitty. Just put that right there.

There. Now, what I want you to do is listen and watch. I am going to teach you how to cut a tomato again, but this time, Kitty, you have to pay attention.

Okay? I don't want you to cut yourself again. This cannot happen again.

This is already the second time in one month. It pains me to see you in pain. I do not want you to hurt yourself, okay? So I am going to teach you how to do this again, and you will do it.

While I watch you, we will get this right, okay? Alright, now come over here. Alright, first things first, make sure that your knife is always, always sharpened.

The number one reason why people get cut is because they do not sharpen their knives. They don't maintain them. If a knife can't easily, with the weight of itself, go down and slice through anything, then you are just hurting yourself.

You are making the chances of you getting cut much greater, okay? So come over here, and right now I am just going to sharpen it, but very, very lightly because I do not have my actual whetstones with me to sharpen them properly. That should be good enough.

Actually, a little bit more. Alright, now that is sharp. Watch this.

You can always test with a piece of paper. If you hold a piece of paper, I think we have one around here, right here, if you can hold a piece of paper like this, and with a knife just slice right through like that, then it works. It is actually sharp, alright? Now that is a good thing, a very good thing.

This is the most important part. Everything else I am going to teach you, again, is fine. I know you will catch it, alright, kiddie? Watch.

Now the best thing to check, if it truly is sharp enough, is a tomato, because a tomato has a skin that is very, very tough. If your knife is sharp, it will go straight through with ease, but if it is not, it will catch and you will squish your tomato. That is the first thing, okay? So when we are cutting the tomato, we do this first.

Take off the ends, here and here. See that? Alright.

Put these aside, right over here. Now we turn the tomato, and we slice it right down the middle, like that, okay? Now we grab one half, and you put your fingers, the first two knuckles, straight up.

It could be one finger, two, three, it is up to you, whatever feels natural, whatever feels proper to you, alright, kiddie? Good. Then once you have that, all you have to do is brush the tip of the knife down your knuckles.

You don't have to go up any higher than that. Whenever the knife clears the tomato, then you go down again. Up, down, up, down, like so.

Just like that. Alright, kiddie. Did that make sense? Is that understood? Yes? Good.

Now here, you do it. I want to see how you do it. Make sure you do it properly, because we will not let this happen again.

I love you too much, sweetheart, okay? I don't want anything to happen to you. Come here.

I love you. Alright. Let me see you.

There you go. Uh, no, no, no, careful with that finger. Yeah, make sure it goes back.

Oh, the knife? Alright, you grip it this way. Put these two fingers here, wrap around.

You do not have to hold the entire knife with your hand. Put your fingers properly. Whatever feels good in your wrist.

You don't want to force your wrist into a position. You want it to lie at a perfect angle. The tomato, you don't put it straight in front of you.

You put it at a 45 degree angle from your hand that you're holding. Right here. There you go.

This feels a lot better than this. Because you're turning your body. You don't want that.

You want to be relaxed. You will cut. The knife is there to serve you.

You aren't there to serve the knife. Remember that. Alright.

Now go ahead. Good. Very good.

Now that's how you do it. Very, very good. Nice job.

That was wonderful, kitty. I love you. Now, let me finish cooking dinner.

Because I don't want you to hurt yourself again. And you are already cut. So, if you want to help me out.

Be my little sous-chef. Then I would appreciate that. Yeah? Okay.

Um, please go hand me. Yeah, that pan over there.