"barry" > wrote in message
...
>
> if your blade is sufficiently sharp, you shouldn't require much force
> to slice anything.

But it WILL be a "slice" - i.e., drawing the knife
back (or, if you prefer, moving it forward) somewhat
as the cut is made. You don't just press straight
down through the food, except for those times when
you're chopping (and that would normally be done with
a cleaver or something more substantial).

Bob M.