On Wed, 15 Oct 2014 20:04:27 -0500, Sky >
wrote:

> On 10/15/2014 6:58 PM, Oregonian Haruspex wrote:
> >
> > I cut my squash with an axe. Really. I grab my nice, razor sharp
> > Gransfors Bruks carpenter's axe, start it into the flesh, and then
> > gently hammer it through with a mallet. This works great and it totally
> > prevents any possibility of injury from over-exerting yourself with the
> > knife.
> >
> > I decied this technique was in order after watching somebody snap a
> > knife off halfway down the blade in a squash a decade ago or so. Not
> > even at the tang or at the interface of the tange and blade, but halfway
> > between the handle and the tip. It was terrifying.
>
> Smart, very smart Uhm, is your Gransfors Bruks carpenter's axe
> solely dedicated for kitchen use? Not sure I'd use the same axe that's
> been used to cut wood (etc.) and then use it to prep squash or other
> foods. Just curious <vbg>.
>
DD is a rather small person, even for women - but she can open the
hardest of squash using finesse instead of brute force. No
microwaving or axes, just a knife blade that can stand up to a little
torquing. It take patience and with patience, any squash will yield
in less than 60 seconds (more like 30).

--

Never trust a dog to watch your food.