Passage: First what i like to do is pick a straight edge knife and sharpen the knife then rinse it and wipe it off to remove loose metal particles . I set the knife on the counter next to the sink and grab my favorite bamboo cutting board and set that on the counter next to the knife . I walk over to the fridge and open the crisper drawer and pull out whatever vegetable I feel like eating ; usually a carrot , cucumber or tomato . I pick up the knife -LRB- preferably a santoku -RRB- and begin slicing by pushing down and forward and then pulling back while still pressing down . The knife should be held in somewhat of a fist without any fingers extended . I push each slice away from the main piece each time . Once I am down I pick up the cutting board and use the knife to slide the vegetable slices into a dish . Question: When do they rinse the produce? Option1: after cutting them Option2: before cutting them
before cutting them