— Lauren Shure

That is interesting. Um, I don't see what the problem would be with either way. If you're, you know, rolling, if you're going like this with the knife or if you're going like this with the knife, um, that when you're going backwards like this, you're able to put it on the top. Uh, you know, like if this is a carrot here, you're going over the product, so it's gonna be a little bit easier to control. Now if you're rolling forward like that, that would mean that you'd have to put your blade basically down on one side first and then roll, I guess roll over like that, which is a little different. Um, so you know, if it feels okay to you, you're able to control your product well and you're able to get a good slice, um, and diced and everything out of it, I think it should be okay. If you're not being able to do that, you're not really getting good control of the product on your cutting board, you might wanna think about reversing the order of that. Um, it shouldn't be too long to be able to retrain yourself because it becomes something the more you do it, it's just be gonna become very natural for you to be able to extend onto that. So that's an interesting thing. Um, I've not seen anybody roll forward on the circular motion most mostly backward. So, um, if, but again, I don't see as long as the product is, you know, being contained well and it's cutting well, it should be fine. But if it's not, definitely consider changing it over.