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6 Clever Uses for Kitchen Knives

6 Clever Uses for Kitchen Knives

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Highlights
    1. Make lemon zest without a zester.
    2. Quickly peel a garlic clove by smashing with the side of a chef knife.
    3. Core a chile pepper without handling the seeds.

Knives are the ultimate kitchen utility. From chopping to dicing, they’re a mainstay of meal prep. Also useful for a variety of other tasks, check out these 6 great uses. Chances are at least two of them will be a new know-how.

MAKE THE BEST ZEST

Rather than buying a single-use tool, repurpose a paring or utility knife to zest citrus. Here’s how: Slice thin strips of the peel away from the pith, then finely mince. Your garnish is ready to go.

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REMOVE EGGSHELLS

Hard-boiled eggs make a quick breakfast. That is…until you have to peel them. Rather then picking off the peel, slice the cooked and cooled egg in half lengthwise with a CHICAGO CUTLERY® AVONDALE™ 6.75″ SANTOKU KNIFE. With a spoon, scoop between the shell and the egg white to gently pop the egg out of the shell. Voilà! Breakfast is served.

PIT AN AVOCADO

No need to spoon out that stubborn avocado pit. Instead reach for the chef knife of a set like the CHICAGO CUTLERY® AVONDALE™ 16-PC BLOCK SET to easily dislodge the stone. Here’s how: With a dish towel, hold the avocado half with pit still intact—or place it on the center of a cutting board. Whack the heel of the knife into the center of the pit. A slight twist is all that’s needed to dislodge the seed. To toss the pit, gently tap the knife on the side of a garbage can and it will drop right in.

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PEEL POTATOES EASILY

Peel potatoes for your famous potato salad in less time with this trick. Create a 1/4-inch-deep incision around the circumference of the potato with a CHICAGO CUTLERY®UTILITY KNIFE. Boil as usual. Once the potatoes are cooked, drain and cool. The skin will easily slide off with a gentle pull.

QUICKLY PEEL GARLIC

Use a chef knife to prep fresh garlic. Place a clove on a cutting board and lay the flat side of your knife on top. Steady the handle with one hand, press the heel of the other firmly on top of the knife. The outer skin will detach and you’ll have a perfectly peeled clove. Chop or slice as desired.

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DE-SEED CHILE PEPPERS

When slicing chile peppers, you want to keep the heat in the dish and off your hand. For a sting-free way to de-seed, let your paring knife do the work. Slice the stem from the pepper, run the back of your knife around the inside to loosen the seeds and the veins. Next, turn the pepper upside down and tap against the cutting board. The seeds and core will drop out, and the pepper is ready to dice, slice or mince.

EXPERT TIPS

Highlights
    1. Make lemon zest without a zester.
    2. Quickly peel a garlic clove by smashing with the side of a chef knife.
    3. Core a chile pepper without handling the seeds.