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What do you use to cut spaghetti squash

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Barmoley

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I cut spaghetti squash last week and it was so hard, I got scarred of chipping one of my Japanese type knives. Not sure if it would, but the fear was strong in me. I ended up using my 25 year old 8" Henckels chef. The knife survived, but it wasn't a pleasant experience and the edge got mangled a little.

So today I figured what the hell and took out one of my @HSC /// Knives z-wear gyuto. I figured here we have one of the best, my opinion, steels for kitchen knives. It is probably one of the toughest steels I have, the knife is sharp the grind is good, so "what the hell, I am going for it...."

Remembering how difficult last week was I applied a bit too much force and split the squash not exactly 50/50 it just went through too easily compared to last week. Not easily mind you, just easier than expected.

z-wear vs squash.jpg


No knives, edges or fingers were damaged in this effort. I examined the edge after and it is the same as before. I am sure other knives would survive too, but I am glad this one did and made the job easier. Next time will use less force and cut more evenly 🤷‍♂️
 
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Bear

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My old deep belly Wusthof, the only thing I really use it for, but I cut them in the opposite direction, it shreds up better, longer strands and cooks faster.
 

M1k3

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Have used Takamura Chromax, Shun 😬, Wusthof Pro, don't tell anyone HSC and Kashima pass arounds, Gengetsu, Heiji and my current HSC.

The Chromax did pretty good but it's short length made it harder than necessary. Gengetsu, Kashima and both HSC's did great. The others worked but struggled...
 

Barmoley

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I haven't cooked these until recently and didn't realize how hard they can be.
 

coxhaus

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I have a 30-year-old big Henckels 290 mm chef knife that I want to say is a 4 star which works better than all my smaller knives.

PS
I don't have any problem with the edge of the knife after cutting the squash. I find my large Texas watermelons cut better with this large knife also.

I don't like cleavers so I use a large knife. The larger long knife cuts across the watermelon in 1 cut, whereas the shorter cleaver or knife needs to roll around the watermelon.
 
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ethompson

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I've broken down cases of acorn squash with my z-Kramer without any issues. I think pretty much anything that isn't extremely hard or extremely thin along the entirety of the grind will work so long as you're careful to keep your cuts straight.
 

Rangen

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I cut one of these the other day. It was super-hard, but easy to cut with a 680g Chinese cleaver. The weight really helps.
 

tomsch

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I have a custom Deba style knife that I bought years ago that is made from 154CM steel that takes all kinds of hard use and never seems to chip or even roll the edge. Can't remember the maker but it's my go to knife when I'm afraid of damaging my regular gyutos.
 

Matt Jacobs

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I purchased a Sabatier just for this purpose. We grow a lot of different types of squash I didnt want to ever worry about chipping a "good" knife. Honestly it works great as they are thin enough I dont have to work too hard.
 

bingo

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My Wat pro is pretty good for tough veg, but I honestly use a mercer millenia. I bought my parents a victorinox fibrox a few years ago, and I really can't tell the difference between the mercer and victorinox.
 

ian

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Omg those vids are so painful, especially the coconut one... reminds me when I broke my hand doing something similar.
 
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