How To Use a No-Stick Knife
With fall in full swing, we know that many of you across the country are ready to break out those favorite squash recipes. After all, there’s no better time than autumn for those warm and comforting foods like a rich butternut squash soup or a sweet and savory roasted acorn squash. But, as delicious as those squash dishes are, there’s a definite downside: the prep work. A recipe that should be easy as pie—or, really, a whole lot easier than making a pie; crusts are hard!—inevitably becomes a whole lot harder when your knife isn’t up to the task of slicing through a gourd’s thick outer skin. If you’ve ever struggled to slice through a pumpkin, or almost lost a finger trying to chop up butternut squash, you know exactly what we mean. That knife stuck in the squash, the one you left there halfway through the job, is more than an annoyance, it’s a safety risk! A good no-stick knife can make the difference between a delicious soup and a trip to urgent care.
Why No-Stick Knives Matter
When we talk about no-stick knives, we’re not necessarily talking about a super sharp chef’s knife. While that’s a good start toward better kitchen safety, sometimes it’s not enough. In this case, we’re talking specifically about the subset of knives with notches, indentations, or holes in the blade designed to reduce friction enough that the knife won’t stick, no matter what you’re chopping. Take, for example, the butternut squash for that soup we mentioned above. Melons and gourds are some of the most difficult foods to cut for a couple of reasons. First, the larger size makes them somewhat unwieldy to deal with. Think about trying to slice up a watermelon with a little three-inch paring knife. Ridiculous, right? Well, on top of the size factor, melons and squash are also among the denser foods. Combine that with a decently high water content, and the density and surface tension combination is the primary reason why your knife gets stuck halfway through cutting those big, dense foods.
The solution? As we mentioned above, a large, well-sharpened knife can reduce the struggle that comes with chopping large, dense foods. But even a ten inch long, beautifully sharpened chef’s knife will still struggle because of how the surface tension of water works with the smooth blade of the knife. The bigger problem with melons and gourds isn’t the size, it’s the way a knife interacts with the moisture in the food. Water has a surprisingly high surface tension, which is caused by the cohesive forces between molecules. Essentially, each molecule tries to cling tighter to the molecules around it, causing all like-molecules to band together with an impressive amount of strength. That surface tension is the reason water drops bead up and create a dome or a half-sphere rather than lying completely flat. In addition, water molecules are a great deal more inclined to cling to other water molecules than they are to the molecules of different materials. So, when there is moisture on your knife, the water molecules in the food you’re slicing are trying to cling to those related molecules on your knife. The cling between water molecules is ultimately what causes small bits of food to stick to your knife while you chop and, with many knives, is what causes a knife to get stuck in those big, dense foods.
How a No-Stick Knife Differs
When you’re chopping dense and moisture-rich foods, a no-stick knife is the better option because it is designed to reduce or remove a lot of the food’s ability to suction onto the knife blade, which is what causes the knife to stick when you hit that mid-point in a watermelon. A no-stick knife generally has concave indentations or cut-outs along the width of the blade. The idea behind those cutouts or indentations is that, when you reduce the smooth surface area of the knife blade, you reduce the area for moisture to collect, which will cut down on the force exerted on the knife. Of course, as you probably imagine, the difference between a knife blade with indentions and one with cutouts is pretty drastic. Many cooks may not even notice a difference in a blade with indentations, but you’ll definitely be able to feel the difference when chopping with a knife that has cutouts in the blade.
Easy Slice No-Stick Knives
At Easy Slice, our goal was to create one amazing utility kitchen knife. To do this, we started with a double-scallop serrated blade, made to a 57 Rockwell Hardness. This means our knives are crafted to slice straight every time and hold their edge long past even the best quality kitchen knives. Then, because we know what a hassle it can be to slice and chop those thick, dense melons and gourds, we placed cut-outs along the length of the blade to prevent it from sticking. Now, slicing and chopping are a breeze and, because you aren’t struggling with a dull knife sticking to everything, the risk of kitchen accidents will go down! With five different lengths and blade shapes, you can find the right Easy Slice knife for all of your kitchen tasks. Choose a 4 inch paring knife for peeling and small jobs, or our 8 inch chef’s knife for a wide range of uses.
Experience the difference for yourself. Shop all of the Easy Slice no-stick knife options in our online store today!