The title says it all. What's your knife of choice for hard winter squash? It doesn't matter if your answer is a Japanese or a Western knife. I'm interested at 2 levels: first, what shape (gyuto, chef's, suji, etc), and second, what exact knife (eg: 240mm Masamoto KS).
I feel like I can cut just about anything well and safely with what I have, but large winter squash present a challenge for me (especially with wedging and sticking). FWIW, I'm a home cook, not a pro.
So, what do you use?
I feel like I can cut just about anything well and safely with what I have, but large winter squash present a challenge for me (especially with wedging and sticking). FWIW, I'm a home cook, not a pro.
So, what do you use?