Growing up I was not a vegetable fan. The main reason is that my mother made everything out of the can. It was the 60's and 70's and vegetables were not the focus that they are now at Farmer's Markets, etc. I could handle corn, but that was it. At age 12, I was on vacation and went to a friend's house for lunch. There they had fresh green beans just picked from the garden. To be honest, I had to ask what they were. I knew that to be polite I had to at least try them. After my first bite, I discovered the joy of fresh vegetables and the incredible taste that they offer. As I have grown, I have been poor and had to cut back where I could, but I have never bought canned vegetables aside from cooked tomatoes and cooked kidney or pinto beans. Best decision I ever made concerning food.
Getting comfortable with vegetables is essential for cooking. Part of that is of course learning to cut them. So we will start at the beginning and then move forward until we connect back in with meats. Before you go out and buy a new set of knives, for now try one or two knives that are easy to hold and with a blade of about 5 inches. As you get comfortable with them, look into all of the different types one at a time. You will know when it is time to buy your first set.
Onions and celery are great vegetables to practice on. They have a bit of resistance and they are not to expensive for our purposes. If you ruin them or throw some out, it's okay, all in the name of learning to cut without cutting yourself. Anthony Bourdain had a great show where he showed how to cut an onion. Here is the link so you can watch it. http://www.travelchannel.com/video/bourdain-gives-a-cutting-lesson-11683
After you have watched it, practice, practice, practice. You will be surprised how far a little self-confidence goes. And are far as the crying, well it's all worth in the end. :)
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