Better Houseware Grapefruit Knife, Stainless Steel
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The blade measures approximately 4 inches in length. The serrated section measures approximately 2. 5 inches. The pointed part of the object has a bend in it of about. To cut the grapefruit's underside, use a 75-inch knife.
It's possible, but it'll take some work: I cut a large circle, then cut diagonally a few times. It performs admirably. Because I have a few grapefruit trees, I make a lot of grapefruit juice. Serrated edges, as well as the curve at the end, make a significant difference over a regular knife.
It appears to be a thumb rest that allows you to have more control and accuracy. This knife also works well for removing defective bananas from within a hand, as well as hands from a banana stalk.
Blade is made of stainless steel and has a plastic handle.
Selected User Reviews For Better Houseware Grapefruit Knife, Stainless Steel
Now I live in Florida, where grapefruit is available throughout the year. However, no one has ever heard of a Grapefruit Knife. I'm not sure if we Baby Boomers are the only ones who remember them, but they're no longer available in any store. Why is that so? Anyway, since sliced bread, this is the best thing you can do with grapefruit! The cutting edges on both sides slice cleanly and easily through the inside of the grapefruit, and it's very easy to maneuver in your hand. BTW, these are far superior to the ones we used to have in the 1950s and 1960s!.
I'm overjoyed that I was finally able to put the grapefruit knife I inherited 20 years ago to rest. How to Eat a Grapefruit at Home br>br> My Manhatten-style method is based on the old school method. born- I learned from my father, who was born and raised in the United States. It's a little snobbish, but it's elegant. br>br>To be honest, wedgeing out the membrane between the pieces takes a bit of practice and skill. I started learning when I was ten years old. This is how I do things, and you can do it your way or not. Greetings, grapefruit! br>br> 1. br>br> 2. br>br> 3. br>br> 4. b Use a clean cutting board and cut in half with the stem on the side, not lengthwise. br> 2. Your fruit will now be served in the half as a "bowl. " You don't have to take it out and put it in a different dish until the very end.
3. Use the tip of the knife, curved side up, to enter the fruit center just outside the membrane circle, while holding the knife at a 45 degree angle.
4. Push in slightly until the rind is almost touched, then lower the handle towards the fruit and gently saw around the circle, staying outside the membrane. You'll be getting rid of the bitter and tough white part. It makes no difference whether the cut is triangular or square. The inner core/circle is simply removed as a result.
5. A slight push up on the curved part of the knife should now easily pop out the center circle. If not, you may have overlooked a section and should return to step 3.
6. Next, push the knife into the rim of the fruit, your "bowl," this time with the curved side facing up. Push in until you're almost to the rind and then straight down. If at all possible, avoid piercing the rind. br> 7. Maintain the integrity of your "bowl"!br> Now comes the tricky part: with the curved side of the knife facing up, push forward toward the open center circle, under the fruit, close to the rind, until the tip enters the circle. You'll have to find your own angle, but stay close to the rind and scoop down, forward, and in.
8. You have two options at this point: keep the knife at an angle or circle the rim. As you go around the circle, you'll be adjusting and sawing with care. Alternatively, you can take out the knife and repeat steps 7 and 8 several times. You should be able to pick up the entire fruit in one piece and see your bowl as a result of the process. When you're done eating the inside, the bowl should still have some fruit on it for a tasty treat. br>9. The wedges are now ready to be made. Knife inside the white membrane on the side, curve side up, and scoop and saw under the wedge separating it from the next piece. On the other side of the next wedge, there will be a membrane. Don't be concerned; simply move on to the next section. Rep the process all the way around. Because the fruit isn't stuck to the rind anymore, this should be simple.
10. Between the wedges, there is a thin white membrane. If you don't have a lot of time on your hands, don't bother removing it. To catch the juice as you eat the grapefruit, place it in another bowl.
11. The fruit is now cut into bite-sized wedges that are delicious. Depending on your preferences, you can add a little sugar or leave it out. A grapefruit spoon is not necessary. It will suffice to use a standard spoon. You can dig a little deeper into the rind to get more juice with each bite. br>12. Now comes the fun part: take your grapefruit "bowl," admire your work, then fold it in half and squeeze hard to get the juice from the rind into the other bowl. You should also get a few tasty little fruit morsels. Fold it in half the other way and squeeze it together. Most people don't do another fold and squeeze like I do.
13. To finish the juice, you can be civilized and use a spoon, or you can drink it straight from the bowl. This knife is incredible. br>br> It'll withstand regular grapefruiting in the home. It also comes at a low cost. Keep in mind that more expensive does not always imply superior quality.
Although this grapefruit knife is great for cutting out grapefruit sections, I've discovered that it has a lot of other uses. br>br>When making pepper egg boats, I've used it the most. I use this knife to cut out the section behind the stem and clean out all of the membranes and seeds after cutting the pepper in half lengthwise, leaving the stem on. This leaves half of each pepper open for additional ingredients to be added. Red bell peppers are sweeter than green bell peppers, so I prefer them for this. To make the pepper halves more pliable and sit flat, steam them for 3 minutes. You can use a whole egg in each half of the pepper if yours are large enough. In a 2-quart mixing bowl, I usually whisk the eggs. To make scrambled eggs, pour a little milk into a cup measuring cup. I add ingredients that I would use in an omelet before adding the egg to the peppers, such as: Then I fill each pepper half with enough egg mixture to fill it, including ham, bacon, diced tomato, basil, chopped onion, chopped spinach, and so on. Preheat the oven to 200°F and bake the pepper halves for 20 minutes. Preheat oven to 350°F and bake for 25 minutes. The amount of time it takes to bake your peppers will be determined by their size and weight. In the previous two years, After 3 minutes of baking, top with grated cheese and bake until melted (I use grated cheddar or Monterey jack cheese). These pepper egg boats can be made ahead of time, wrapped in plastic wrap, and frozen for future meals or breakfast; reheat on low power in the microwave for 3 minutes. The time is 4 minutes. This knife can also be used to remove the seeds and membranes from tomatoes for stuffed tomatoes. Tuna mixed with mayonnaise and chopped pickle can be stuffed into tomatoes. or a filling for a sausage A sausage and a variety of other ingredients filling is one of my favorites. In any case, the point is that using this curved knife to prepare tomatoes for stuffing is much easier than using a regular knife. It can also be used to cor tomatoes. br>br>This "grapefruit" knife can be used for a lot more than just grapefruit cutting. It's simply a matter of thinking outside of the box. It's not as sharp as a high-end knife, but that's a plus. It would easily cut through delicate peppers, tomatoes, and other vegetables if it was too sharp. It has just the right amount of sharpness to get the job done. Personally, I'd buy it again, and I strongly suggest it. br>br>NEW 6/19/21 UPDATE: br>br>I've had this knife for about 7 months and use it on a regular basis. It's ideal for coring tomatoes because it has a curved end. Simply cut a circle around the core to release it. It comes in handy when it comes to removing seeds and membranes from peppers, even long thin ones like banana peppers. Simply cut off the pepper's top, insert the knife next to the pepper's inside, and cut around it. Most of the seeds, as well as the core, pop out. After that, cut out any remaining membrane with this knife. The knife's curve allows the membrane to be cut out without puncturing the pepper's bottom. I'm going to buy another of these knives in case my current one breaks, because I don't want to be without one. br>br>UPDATE: August 12th, 21st: br>I've had this knife for over a year and use it at least three times a week. Cleaning bell peppers or coring tomatoes four times a week is recommended. When it comes to grapefruit, I don't use it at all. I've included a video showing how to clean the seeds and membranes from bell peppers with this knife. Using a straight knife that can't fit into the curves on the inside of a pepper is much more difficult than using this knife because of its curve. This knife is also excellent for cleaning a bell pepper that you want to keep whole for stuffing. It's also what I use to core tomatoes before freezing them. br>br>Can you imagine trying to get the seeds and membranes out of a banana pepper? I decided to stuff whole banana peppers for dinner tonight. With this knife, I was able to remove all of the seeds and membranes from the peppers after cutting off the tops. This knife was able to reach all of the seeds and membranes from the peppers' pointed end. I stuffed the banana peppers with sausage stuffing, poured 1/2 jar Ragu spaghetti sauce in the bottom of the casserole dish, placed the stuffed peppers on top, and baked them for 1 hour at 375 degrees. I sprinkled mozzarella cheese over the peppers during the last 10 minutes of baking to allow the cheese to melt; I did not blanch or steam the peppers prior to stuffing because we prefer them crunchy. This was incredible. br>br>I hope you found this review useful.
I've always consumed the grapefruit in its entirety. I don't go back and forth between sections. The curved shape of this knife makes it ideal for separating the fruit from the skin. Because I've only used it once, I'm unable to comment on its durability. It's easy to use and cuts well. Because I have no idea what happens to silverware in this house, I bought two of them. I believe it was thrown away by accident. It was such a good deal that I don't mind if I have to buy more. They're hard to come by and most people have never heard of them.
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