Dinner tends to require prep work: dicing, chopping, slicing. Using a chef’s knife well starts with the sharpness of the blade. For me, I need to consider not only the blade, but also where my knife and food rest.
With low vision, I seek contrast. The item I chop up most frequently for cooking is a white onion. Did you ever notice companies make a lot of white cutting boards? Onion + white cutting board = no contrast for me.
I researched my options and mined my greatest resource: Santa. Soon, I received a green cutting board for Christmas. You would have thought it was 1986 and I scored a cabbage patch doll from my excitement. Immediately, I noticed how using my chef’s knife became easier, as I could line up my next cut without much strain.
I love cooking. My low vision doesn’t stop me from spending hours in my “office,” creating savory dinners and snacks. In fact, cooking took on greater significance for me after I gained low vision. Low vision doesn’t change who I am; it changes how I do things.
So, what’s for dinner tonight?