Six Things You Should Stop Using Knives For Six Things You Should Stop Using Knives For – Kioro Knives

Six Things You Should Stop Using Knives For

6 things instead of knives

We’ve always cared about building a reputation standing behind our quality. That means we know that even though we’re a knife store, sometimes knives aren’t the best option for getting things cut up and ready to cook or eat. Below, for the fun of challenging ourselves to think outside the box, we’ve compiled six different tasks with must-have products that will make your life easier.

1. Slicing perfectly thin chives and green onions

Even professional chefs wouldn't waste the time it takes to slice green onions or chives into perfect, ultra-thin ringlets. Perfect for garnishing dishes from all over the world, you want these vegetables to give your food a hint of flavor without overpowering the dish. The best way to do this instead is to check out our multi-blade scissors. With five sharp blades, the scissors keep the slices thin, and the task is done in a pinch, without even having to use a cutting board!

2. Removing eyes and bruises

Have you ever found yourself standing over a pile of apples or potatoes, and you're removing whole chunks to try and cut off those bruises and potato eyes? Anyone who's working with just a knife will run into this problem, and it's wasteful. Instead, here's a trick: two different types of vegetable peelers come with ways to remove the eyes and bruises directly. With a common vegetable peeler (we have a thick-handled one for strong grip), simply insert the rounded tip around the eye or bruise, and cut with a circular motion around the unwanted fruit or vegetable. If you have a ceramic handheld peeler, like the one in our ceramic knife set, the eye-removal piece is on the side of the peeler. 

3. Shredding meat

Here's another thing the professionals agree on: you should never, ever use a knife to shred meat. While a regular cut of meat is best sliced against the grain, a roast, pulled pork, whole poultry, and more is best shredded when it's pulled apart along the grain. So what's the best way to pull apart your favorite? We cannot recommend our bear claws highly enough. Designed to give you total control without getting your hands all greasy, the bear claws tug at the meat and easily pull it apart in moments. 

4. Slicing cheese

If you're still slicing block cheese with a knife, you're doing it the hard way. A perfectly thin slice of cheese - whether for a sandwich or for melting into a dish - is best achieved with an adjustable slicer. This is a must-have tool if you love cheese, and the results are astoundingly impressive - simply adjust the thickness on the side, and you'll be able to get the exact thickness you love. 

5. Chopping directly into the pan

Our knives are too sharp for using your thumb as a cutting board, something you should never do. So what happens when you're in a hurry and need to chop your ingredients directly into the pot or pan? We present our Knife & Cutting Board Smart Scissors, which give you the total control to chop to your heart's content, and you won't even need a cutting board!

6. Checking to see if the meat is done

Common knowledge says to check meat for pinkness or blood, cutting directly into the thickest part of the meat to see if it's done. But this method is not very effective - looks can be deceiving, especially if the internal temperature hasn't reached its ideal level. Further, professionals say that cutting into the meat before it's done cooking will release delicious juices, leaving your meat dry. Instead, use a thermometer, and your meat will be perfect every time. 

We hope you enjoyed these tips, and that you'll be thinking beyond the knife when it comes to putting the best in your kitchen. 

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