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August 4, 2011

Karate Lettuce Chopper

EA1102-2T

Oooooooo.

From the website:

...........................

With this black belt lettuce knife you'll be the sensei of your kitchen.

Give your lettuce a swift chop and whip up a fresh salad in seconds.

Made of dishwasher-safe high-impact [it better be!] plastic.

4" x 11.25".

...........................

W

$12 (instructions not included).

[via The Awesomer]

It is a truth universally acknowledged, that a single man in possession of a good head of lettuce must be in want of a knife.

Having nodded in the direction of thelizabeff, let me add that the debate about whether to cut lettuce โ€” with either a plastic or metal knife โ€” or tear it by hand is by no means settled.

 

August 4, 2011 at 11:01 AM | Permalink


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Comments

Browning is caused by oxidation. High carbon steel knives have iron oxides present that can accelerate the reaction at the damaged cell level. Stainless steel, ceramic and plastic knives do not deposit minute amounts of ferric oxides - albeit that washing the cut lettuce in a mildly acidic solution (lemon juice + water) will delay the oxidation process and sulfites eliminate the process altogether (though, they can cause side effects).

As for me - I'll tear or cut as necessary. Kale and other fibrous greens I cut. Everything else I rip into elegant, bite-sized morsels of leafy nutrition and art.

Posted by: 6.02*10^23 | Aug 4, 2011 10:23:27 PM

I was raised in the belief that one had to hand tear the lettuce in order to avoid the browning of the edges. But, after buying and using a similar - plastic, serrated edge - but more traditional looking knife I have found that one can cut/slice/chop the lettuce and not have to worry about premature browning. For me the debate is settled!

Posted by: HeavyG | Aug 4, 2011 8:06:11 PM

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