I'm making sweet corn soup today, which required slicing 8 cobs of corn. I used my handy-dandy chef's knife, put the base of the cob on the cutting board and sliced down 5 or 6 times around the cob, then held the cob at an angle with the tip pointing down to get the top kernels I missed. I got my corn, but frequently the knife slipped and I ended up with half-kernels (not a problem for this use, but something I'd like to avoid in the future), and by the end of the operation the counter, the floor and I were all covered in little corn fragments. There's got to be a better way! What is it?