…as a former olive hater (don’t worry, I’ve since seen the light!), I don’t own an olive pitter. And while it’s easy to hack a cherry-cum-olive pitter using a glass bottle and a straw, I don’t own either of those things, either.
Lucky for people like me, there are a whole lot of alternatives.
You could use a toothpick or knife to test cake, depending on how big it is. However for this method, you’d need something longer than a toothpick and something that’s easier to push into the cabbage (so thinner than most knives). And why not get more use out of what was previously a single application tool?
I often get asked if spiralizers—tools that transform vegetables into noodle shapes—are worth buying. While they’re a great way to make a low-carb, high-vegetable pasta alternative, you don’t need a spiralizer. Here are two vegetable noodle techniques that don’t need any special equipment.
…The good news is that it’s possible to enjoy tasty vegetable noodles without a spiralizer, julienne peeler, or any other special equipment. These two knife techniques do take more knife skills and effort than a spiralizer would, but they also allow you to test out the idea of eating vegetable noodles without having to invest money and space on another machine first.
Knives require maintenance, which means knowing the difference between sharpening and honing. So a sharpener and a honing steel should be included. And a cutting board – plastic or wood, the debate continues.
Earlier, there was a post about how to sharpen the knife. But a butter knife isn’t good against steak… This graphic explains the proper use of teach type of kitchen knife, along with a few useful tips.
I guess they include Santoku under “asian cleaver”? No mention of bread knife either…
Why do you need to sharpen knives? A sharp knife stands less chance of slipping on the material being cut and, because it requires less effort and force to use than a dull knife, you’re less likely to cut yourself. Working with a sharp knife is faster and easier, too. It also damages the material being cut less — ever tried to slice a tomato with a dull knife? It doesn’t exactly produce clean results.
It’s a long and thorough article, with a couple of supplemental videos (which can be over 5 minutes). It’s not dull… They cover angle, and suggest various options for sharpeners. What the article doesn’t cover is the difference between sharpening and honing:
Running your knife over a honing steel does NOT sharpen your knife. There, I said it.
Sharpening a knife can only be accomplished by actually grinding or shaving off tiny bits of the blade’s metal, giving the blade a completely new edge. You need professional sharpening equipment or a whetstone, literally a piece of stone with a grainy surface that you wet before running the blade across it to sharpen a knife’s blade.
What your honing steel does is help keep the blade straight.
While you can cut tomatoes with a chef’s knife (in fact, knife sharpeners sometimes use tomatoes as a test), your blade has to be ultra-sharp to do a good job. Because tomatoes have thin skins but soft, delicate flesh underneath, anything less than sharp won’t get through the skin easily. You probably also have to apply a lot of pressure, running the risk of crushing the tomato.