Best Knife For Watermelon? Top Answer Update

A good set of knives will be your best friend in the kitchen. I never realized how much of a difference they could make until I received a set as a wedding gift. life changed! Suddenly I could chop vegetables much more easily and the process was just more enjoyable overall.

There are a ton of different options out there when it comes to knives. Today we’re going to cover the basics: the ones that typically come in a starter kit (or one tier up) and the ones that you’ll be using a lot in your kitchen.

1. Chef’s knife

A chef’s knife is an all-purpose workhorse in the kitchen. It’s great for so many different uses – chopping, slicing, dicing and shredding. It really can handle almost any major kitchen task.

They’re on the larger end of the size spectrum when it comes to knives, so I particularly like using mine when working with larger, sturdier produce like butternut squash or spaghetti squash. A chef’s knife is strong enough that it won’t wobble when you’re cutting through something tougher that requires a little more strength.

Chef’s knives come in different sizes. So if you don’t buy a set, you can get one that feels best in your hand.

Since chef’s knives are a bit larger, I often reach for something else, like a paring knife, when I’m working with something small like fruit and don’t feel comfortable with a knife that big.

2. paring knife

Which leads us to paring knives. Paring knives are great for small, short, and/or more precise jobs like peeling, trimming, and slicing small foods (like fruit).

This is the knife I always reach for when I’m cutting something in my hand rather than on a surface, such as when peeling citrus.

You will reach for this knife when you need to focus more on a small detail or when a larger knife would only make the job more difficult and too awkward.

3. Serrated/Bread Knife

A serrated knife has a serrated edge and provides very smooth, clean slices. It’s perfect for slicing bread or soft, juicy fruits and vegetables. You really should only use this knife for slicing – it’s not meant for chopping or peeling.

I love reaching for my tomatoes – it cuts through them incredibly well. I also use mine for baked goods like banana bread. It produces very few crumbs and easily cuts through cakes and breads. You can also use it to level cakes before glazing where you need a finer knife.

4. utility knife

A utility knife is another type of utility knife. You can use it for numerous tasks in the kitchen like chopping, peeling and slicing.

Utility knives are slightly smaller than chef’s knives, so you can fall back on them if a chef’s knife is a little too big for the task at hand.

5. Santoku knife

This Japanese-style knife has hollow-edged indentations along the blade that prevent food from sticking to it. If you look at the picture above, you can see that the edge of the blade is shaped very differently than the chef’s knife.

This knife is a great alternative to a chef’s knife, and for my personal preference, it’s the knife I probably reach for 90% of the time (I’ll still reach for my chef’s knife when cutting something tough like butternut squash).

It’s perfect for chopping, slicing, dicing, and mincing. If you had to choose a knife to invest in for your kitchen, this would be my pick.

Knife care tips

Well-sharpened knives are key in any kitchen, but how quickly they dull depends on how often you use them. You can sharpen them yourself at home with the right tools, or take them to a store to have them professionally sharpened.

You should also protect your knives when you’re not using them, either by storing them in a knife block or in a place where nothing can hit the blades. Don’t throw them in a drawer!

Finally, I make sure to hand wash all my knives with soap and water. Putting them in the dishwasher can really dull the blades and potentially damage them as well. This helps keep them in their best shape for as long as possible.

There are some real advantages to using serrated knives over straight blades, as certain foods are much easier to slice or slice with a serrated blade. Serrated knives are especially useful when making sandwiches – use a serrated blade to slice bread and a serrated blade to slice tomatoes and cucumbers. Our popular sandwich knife with a serrated edge and a wide blade for spreading has been specially developed for the quick and effective preparation of sandwiches.

What is a serrated blade?

A serrated blade has a row of teeth along the edge of the blade. The tips of the “teeth” are prominent and sharp. The distance between the teeth can vary; On some serrated knives, the teeth are set very close together, giving the blade the appearance of a series of “V”. On other knives, the spacing between the teeth can be longer, creating more of a U-shape between the tips.

The tips are typically very sharp and the blade between the tips will also be sharp. The two parts of the blade are designed for different parts of cutting. The teeth break through the outer edge and the rest of the blade follows through with the cutting. A serrated knife is used when sawing forwards and backwards.

What is a serrated knife used for?

The most popular serrated knives are bread knives. If you’ve ever tried slicing bread with a straight-edged knife, you’ll fully appreciate the benefits of using a serrated blade. A straight edged blade tends to slip as it will be difficult to break through the crust. The serrated blade’s teeth tear through the tougher crust while the rest of the blade follows, easily slicing the bread.

Serrated blades are ideal for slicing tough-skinned foods such as cucumbers, tomatoes and citrus fruits. A straight edge knife may refuse to cut through a tomato skin, while a serrated blade easily slices fine tomato and is perfect for slicing a lemon or lime wedge for your G&T! However, since serrated blades rip at the food and must be used in sawing, you cannot use a serrated blade for chopping or dicing – in which case a straight-edged knife is the right knife. So there are advantages to using serrated knives for certain tasks and advantages to using straight knives for other tasks. Every kitchen needs at least one serrated knife – for slicing bread.

Kuhn Rikon knives with a serrated edge Kuhn Rikon knives are made from extra sharp, hard Japanese steel, we have a selection of knives with a serrated edge. Choose a longer knife for slicing bread, or a shorter serrated knife for slicing tough-skinned fruits and vegetables. Our knives come with a sheath for safe and easy storage. View a selection of bread knives and other serrated knives from Kuhn Rikon.

Sharpening serrated knives Another benefit of serrated knives is that they require less sharpening than straight-edged blades. This is because serrated blades don’t go through the same demanding jobs as straight-edged knives; The sharp points also do the hard work while the indentations slide through the food. Not all sharpeners are suitable for serrated knives, but there is an easy-to-use Kuhn Rikon pull-through sharpener that can be used with both straight and serrated knives. Serrated peelers

Ideal for dishes that are hard on the outside and chewy on the inside.

Serrated knives, with their jagged, tooth-like edge, are ideal for slicing through foods with a hard outside and softer inside, such as beans. B. a loaf of crusty bread. The principle of a serrated knife is similar to that of a saw: the teeth of the blade catch and then snap as the knife slides smoothly through the food. It cuts cleanly through the tough skin and juicy flesh of a ripe tomato without crushing it. Crusty bread is easier and cleaner to cut with a serrated knife, as the crust is less likely to splinter.

Three more tasks for a serrated knife

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Slicing Whole Citrus Fruits: Since the peel of citrus fruits is tough and smooth, the serrated blade is best for this task.

Slicing Baked Phyllo Dough: The blade gently saws through the delicate pastry, reducing crumbling.

Cutting layer cakes: A serrated knife is thinner and more delicate than a chef’s knife and cuts cleanly through tender, moist cakes.

operation manual

Cleaning: While many manufacturers claim that their knives can go in the dishwasher, you should always wash knives by hand. Washing in the dishwasher can dull the blade. Use a soft sponge and warm, soapy water to maximize the life and performance of your knife. And avoid soaking knives in water; prolonged immersion may loosen the grips.

The cheerful red color comes from lycopene, an antioxidant. Studies show that as part of a healthy lifestyle, it can help curb your risk of cancer and diabetes. Watermelon has more of this nutrient than any other fruit or vegetable — even tomatoes. To supercharge lycopene, choose a melon with bright red flesh rather than yellow or orange. And the more mature, the better. Also, seedless melons tend to have more lycopene than seeded melons.

How to cut watermelon into easy-to-eat, take-home sticks that are perfect for kids. If you haven’t tried this yet, you should!

The term “life-changing” gets a lot of overuse on the internet, so I’ll avoid that exaggeration here.

But I will say: This method of slicing watermelons is summer-changing.

Once tried, there is no turning back. When you cut a watermelon into sticks, small hands can easily grab and eat it. It also makes it easy to cut into cubes or pieces if that’s what you want.

You May Also Like: The Easy Way to Cut a Mango

Is Watermelon Healthy?

Yes! Watermelon is 92% water, so it’s super hydrating. It also contains nutrients like vitamin C, vitamin A, potassium and magnesium.

The pigment that makes watermelon red, called lycopene, is an antioxidant that may help protect skin from UV rays. It has also been studied for its potential to reduce the risk of diseases such as cancer and cardiovascular disease. In fact, watermelon has a higher lycopene content than any other fresh fruit or vegetable.

How to choose a good watermelon

There’s nothing like slicing into a winning watermelon. Here are some selection tips from the National Watermelon Promotion Board:

Avoid melons with bruises, cuts, or dents (scratches are okay)

Choose a heavy melon – that means it’s juicy

Look for a creamy yellow spot on the melon where it sat on the ground and ripened

Don’t worry about cracks inside, it’s still good to eat

Help! My watermelon is just so-so

It happens. End up with a mediocre melon? Cut into pieces and mix to juice with a squeeze of lemon juice. Or freeze in pieces and process in a food processor to make a watermelon sorbet.

How to cut watermelon into sticks

Once you’ve figured out how to pick a watermelon at the grocery store, and even mastered the art of slicing a watermelon into bite-sized pieces, it’s time to learn how to store a watermelon so you can keep it fresh for as long as possible be able . The good news is that the shelf life of watermelons is quite long: around three to four weeks after they’re picked from the vine, according to experts at the National Watermelon Promotion Board. The easiest way to store a whole watermelon is probably on your kitchen counter at or just below room temperature. It’s also probably the best way to preserve both texture and quality. But you have to keep in mind that this window includes the time you spent shipping the fruit to the grocery store – so once the watermelon is on your counter, you only have about a week to use it.

If you’re worried about your watermelon spoiling, you can refrigerate it; FreshDirect says you can store a whole watermelon in the fridge for up to three weeks at best. But there’s also some research to suggest that a watermelon stored in the refrigerator has a slightly lower nutrient content than one that’s been consistently stored at room temperature. So you don’t necessarily have to worry about making room in your fridge for a whole watermelon, especially if you’re going to use it up in a day or two.

Be sure to keep a watermelon in the fridge once you’ve cut it, though. That’s because the fruit’s shelf life is dramatically reduced once it’s cut. According to the NWPB, you only have three to five days to make the most of those watermelon slices. The best way to store watermelons after cutting them is in the fridge. If you have slices or cubes, put them in a sealable container. If it’s part of the whole watermelon that’s still in the rind, cover the pink part with plastic wrap.

Here’s how to cut a melon three different ways: thin slices, wedges, and bite-sized cubes. It’s a handy little tutorial showing you how to get your desired shape when slicing melons. 👌🏻

Note: The same process can be used to cut a honeydew melon or other similar melon. You might also like my watermelon slicing tutorial here.

How do you choose a good melon?

First, you want to start with a good, ripe melon. You don’t want to see any external stains or soggy patches. When a cantaloupe is ripe, it will give slightly if you press the outside with your finger. This makes peeling and slicing a melon easier.

Very often I have to settle for a melon that’s not yet ripe, and I’ll just let it sit on my kitchen counter for a few days until it feels just right. Ripe honeydew melon tastes better and is much easier to peel and cut.👌🏻

Also, be sure to rinse your melon to remove dirt and/or pesticide residue. A fruit and vegetable wash can be used if desired. Personally, I love the Young Living fruit and veg wash!

And a good, sharp chef’s knife works best.

How to peel and seed a cantaloupe melon

First, I start by cutting off both stem ends. At the stem ends you can see a small spot where the cantaloupe grew from on the vine as shown below.

This helps create a flat, secure base for peeling. So after cutting off both ends, turn the fruit upside down on one of the flat sides. Then take your knife and carefully use a downward slicing motion, almost in a C shape, to remove the skin.

Just keep turning the fruit until you’ve removed most of the skin/peel. Don’t worry if some green streaks remain. You can go back and use my knife to go around and clean them up.

Now you can cut the cantaloupe in half. Let it sit on that flat base, just like peeling, and cut straight down the middle.

The seeds are exposed. These are super easy to remove! Use a spoon to scrape the seeds and membranes. That loosens things up. And then use the same spoon to remove the seeds.

Now you can choose which mold discs you want.

How to thinly slice a honeydew melon

Thin slices look good, are easy to serve, and can stretch a melon to feed many people. They look pretty on an assorted fruit tray with all sorts of fruit.

First, turn the hollow side of the melon down (where the seeds were). You want these flat stem ends to go left to right as shown in the image below. You will carefully cut thin slices in the same direction that you cut off those stem ends.

It doesn’t have to be perfect, but try to cut similarly wide slices. When you get to the end, you can use your knife as a scoop to transfer the fruit to a serving plate or tray.

Just center them where you want them. Then you can use your hands to gently press down on them to fan them out and they will spread out a bit to look like a pretty cascading stack of melon slices.

Tongs come in very handy for serving melon slices like this one.

How to cut a cantaloupe into wedges

I use the other half of the same melon to show you how to cut melon wedges. So take your melon half and place it on the board, hollow side down. But this time you want the flat stem ends pointing top to bottom as shown below.

I show you how to get 8 wedges out of this melon half (16 wedges if you cut the whole melon this way). Cut these into two equal pieces.

Then cut those halves in half. I try to angle my knife slightly towards the center of the melon at about a 45 degree angle.

Do this on both sides to get 4 equal pieces. And then cut all the remaining pieces in half again to get 8 wedges in total. Again, it helps to angle the knife toward the center of that handle end.

How to cut a cantaloupe into bite-sized cubes

First, complete all of the steps in the section above on how to cut a honeydew melon into wedges. Next, take 4 of these wedges and turn them horizontally towards themselves, hollow side down. Squeeze them (gently) with your hands to hold them together. Carefully make vertical cuts (like a chessboard).

Keep cutting until you get cubes. Repeat with the other wedges, 4 at a time.

How to store sliced ​​cantaloupe melons

I prefer to store mine in an airtight container with a lid.

Store it in the fridge after it has been cut and peeled.

How long is sliced ​​cantaloupe good for? We usually keep ours for about a week if it takes that long! I did a quick google search and confirmed that it should be good for 4 to 7 days in the fridge.

5 out of 2 votes Print How to cut a melon Here’s how to cut a melon 3 different ways – thin slices, wedges and bite sized cubes. Prep time 8 minutes Total time 8 minutes Servings 8 calories 23 kcal Author Marjorie @APinchOfHealthy Ingredients 1 ripe melon Instructions Peel and seed first I cut off both stem ends. At the stem ends you can see a small spot where the cantaloupe grew from on the vine. Turn the fruit upside down on one of the flat sides. Then take your knife and gently use a downward slicing motion, almost in a C-curve, to remove the skin. Keep turning the fruit until you have removed most of the skin/peel. Go back and use your knife to remove any small remaining fragments from the shell. Let it sit on that flat base, just like peeling, and cut straight down the middle. Use a spoon to scrape the seeds and membranes. That loosens things up. And then use the same spoon to remove the seeds. How to Thinly Slice Follow the peeling and seed removal instructions above. First, turn the hollow side of the melon down (where the seeds were). You want these flat stem ends to go left to right as shown in the photos above. Carefully cut thin slices in the same direction you cut off these stem ends. Use your knife as a scoop to transfer the fruit to a serving plate or tray. Center the slices in the desired location. Then you can use your hands to gently press down on them to fan them out and they will spread out a bit to look like a pretty cascading stack of melon slices. How to Cut Wedges Follow the instructions above to peel and remove the seeds. So, take your peeled and cored cantaloupe half and place it on the board, hollow side down. Arrange these flat stem ends top to bottom as shown in the photos above. Cut this half into two equal pieces. Then cut these two pieces in half. Angle your knife slightly toward the center of the melon, at about a 45-degree angle. Do this on both sides to get 4 equal pieces. Then cut all remaining pieces in half again to get 8 total wedges. Again, it helps to angle the knife toward the center of that handle end. Repeat with the other half of the melon, peeled and pitted. How to Cut in Cubes Follow the instructions above to peel, core and cut into wedges. Take 4 of these wedges and turn them horizontally towards yourself, hollow side down. Squeeze them (gently) with your hands to hold them together. Carefully make vertical cuts (like a chessboard). Keep slicing until all of your wedges are diced. Recipe Notes Store in an airtight container in the refrigerator for 4 to 7 days. A good, sharp chef’s knife works best. A ripe cantaloupe will give slightly under slight pressure. See all the photos above for a visual aid in slicing a melon. Nutrition Facts How to cut a melon Amount Per Serving Calories 23% Daily Value* Sodium 11mg 0% Potassium 184mg 5% Carbohydrate 5g 2% Sugar 5g 6% Vitamin A 2335 IU 47% Vitamin C 25.3mg 31% Calcium 6 mg 1% Iron 0.1 mg 1% * Percent Daily Values ​​are based on a 2000 calorie diet.

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QUIZ

QUIZ YOURSELF ON OPPOSITES OF RED BEFORE THEY TURN SCARLET

We have a challenge that will make you blush: do you know the many words and ways to describe the opposite of red?

Question 1 of 7

Which of the following colors is used to symbolize AIR?

Everyone loves watermelons, even dogs. But is it safe for them to eat?

The answer is yes, with a few precautions. First, seeds could cause intestinal obstruction, so make sure you remove them. It’s also a good idea to remove the rind as it can cause gastrointestinal upset.

The Benefits of Watermelon for Dogs? The fruit itself is a healthy powerhouse, low in calories and packed with nutrients – vitamins A, B6 and C, as well as potassium. Also, the fruit is only about 50 calories per cup and 92 percent water, making it great for hydration on a hot day. It also has no fat or cholesterol, so it’s pretty much guilt-free.

How to feed a dog watermelon

As with any treat that you give your dog in addition to their regular, balanced diet, Watermelon should be fed in moderation. Here are some safe ways to feed your dog watermelon:

In pieces: Cut the watermelon into slices and remove the peel and seeds

Slice the watermelon and remove the skin and seeds. Frozen pieces: After removing the skin and seeds, freeze the fruit in the freezer and take it out on a hot summer day. The treat will help your dog cool down!

After removing the skins and seeds, freeze the fruit in the freezer and take it out on a hot summer day. The treat will help your dog cool down! Puree: Puree the fresh fruit after removing the seeds and skins, then freeze in an ice cube tray.

Puree the fresh fruit after removing the seeds and skins, then freeze in an ice cube tray. Watermelon Ice Cream: Mix frozen watermelon chunks with plain, unsweetened yogurt. Put it on your dog’s food bowl or stuff it in a rubber toy like a Kong. Unless they are lactose intolerant, plain yogurt is safe for most dogs. It’s usually better tolerated than ice cream, and the bacterial cultures in yogurt are great for gut health. Just be sure to choose plain yogurt with no added flavors, fruit, sugar, natural sweeteners, or artificial sweeteners. Read the label carefully to ensure the product does not contain toxic xylitol. If your dog does not tolerate yogurt well, consider other options such as lactose-free, dairy-based yogurt, or non-dairy yogurt made from plant-based products. Always read the label to avoid unsafe additives or ingredients.

Watermelon Facts

An average 15 to 20 pound watermelon makes 90 six-ounce wedges and 11 cup cubes.

Have you ever noticed that some watermelons have internal cracks in the flesh? It’s a condition known as hollow heart and is caused by temperature fluctuations during the growing season. Hollow Heart melons are safe to eat, and they’re actually sweeter in spots because sugar tends to concentrate along the cracks.

From planting to harvesting, it takes three months for a watermelon to grow.

Seedless melons were developed 50 years ago. They contain no black, ripe seeds. But you can see white seed coats where the seed is not ripe.

Citrullus Lanatus is the scientific name for watermelon.

It comes from the botanical family Cucurbitaceae and is related to cucumbers, squashes, and squash.

Other fruits and vegetables like carrots and apples can be healthy treats for dogs. Learn about other fruits and vegetables that dogs can and cannot eat here.