On Sat, 25 Oct 2014 19:28:50 -0500, "cshenk" > wrote:

>Brooklyn1 wrote in rec.food.cooking:
>
>> "Julie Bove" wrote:
>>
>> >"Brooklyn1" > wrote in message
>> > ...
>> >> On Thu, 23 Oct 2014 15:16:13 -0700, Oregonian Haruspex
>> >> > wrote:
>> > >
>> > > > On 2014-10-17 10:10:05 +0000, Julie Bove said:
>> > > >
>> >>>> "Brooklyn1" > wrote in message
>> >>>> ...
>> >>>>> 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.
>> > > > > >
>> >>>>> What kind of squash requires it being cut with an axe hammered
>> with a >>>>> mallet... has to be an inedible gourd. I'd like to have
>> seen a photo >>>>> of this squash with your axe buried into it.
>> > > > > >
>> >>>>> I've cut too many winter squash to count, all sizes, with an
>> ordinary >>>>> 8" chefs knife. Iv're found the larger tha squash the
>> easier to >>>>> slice, smaller squash are like slicing ball bearings,
>> but a large >>>>> winter squash is no tougher than a small specimen.
>> I have larger >>>>> chefs knives but they have thicker blades so
>> require more force, and >>>>> exerting more force than necessary is
>> dangerous. Actually I find >>>>> slicing smaller winter squash more
>> dangerous because their smaller >>>>> diameter makes them more apt to
>> roll. I have two good sized winter >>>>> squash to cook this
>> weekend... my 8" chefs knife will slice them >>>>> handily... the
>> blade of that 12" carbon steel Sabetier is too thick >>>>> for
>> slicing squash but it's razor sharp and is my go to tool for >>>>>
>> shredding cabbage micro thin for slaw. That butcher's braker knife
>> >>>>> has a blade too thin for winter squash but is perfect for
>> attacking >>>>> large watermelons. So Paul Bunyan, lets see what you
>> can do. >>>>> http://i57.tinypic.com/2rqf33a.jpg
>> > > > >
>> >>>> I had difficulty cutting a squash when I lived in CA. I can't
>> remember >>>> what kind it was. I wound up throwing it out. I then
>> had difficulty >>>> cutting a watermelon so I asked my dad to try.
>> To which he replied >>>> something like, "God dammit! Where did you
>> get these crappy knives?" >>>> He had given me the set for Christmas!
>> Heh. I can't remember what >>>> kind they were now. But since they
>> were new, I got rid of all my old >>>> ones. Mistake! The new
>> knives wouldn't cut much of anything. That's >>>> when I got the set
>> that I have now.
>> > > > >
>> >>>> But with these knives, I do remember having difficulty cutting
>> into a >>>> spaghetti squash. I did do it but it was a PITA.
>> > > >
>> > > > Get an axe and a mallet. It's easy and there is far less risk
>> > > > of personal injury. The right tool for the job right?
>> > >
>> >> Nonsence, ****ghetti squash is opened after it's cooked... stab a
>> >> few slits and nuke... the skin will tenderize making it easy to cut
>> >> open.... obviously you've never cooked 'sghetti squash.
>> >
>> > This one was far too big to put in the microwave. I had to boil it
>> > in my canner. Then dealing with a steaming hot squash was no fun.
>>
>> You can bake spaghetti squash in a regular oven too, just remember to
>> prick it.
>> http://www.thekitchn.com/how-to-cook...-the-oven-cook
>> ing-lessons-from-the-kitchn-178036 If you first stab the squash with
>> the point of a knife it will be easy to continue cutting, don't
>> attempt to start cutting with the knife edge, see he
>> http://www.food.com/slideshow/how-to...uash-153/cut-2
>> You can also halve a ****ghetti squash with a bread knife.
>
>Thank you Sheldon, I was not sure and this is one of the 'havent tried
>it yet' things in my life.
>
> Carol

Try it. I love squash but not spaghetti squash