I found out last week that a friend of ours cut her hand really badly while destoning avovados for guacamole. She severed a nerve and an artery, bled really badly, got to hospital and got patched up. Still not got full use or feeling of the finger she damaged and was having an operation last week.
After the initial concern and astonishment died down I thought: "I bet the guys on the forum don't use their good knives for destoning avocados", so my question is this: How do you destone an avocado? I've never actually used one myself as its about a foreign as it gets to an Irish man. Hoping there is a better way that I can tell her to use, and might even try my hand at some guacamole myself!