Hi all. I make baked kabocha pretty regularly, and I have a certain knife that I always use to cut it. It's a good knife...I got it in Japan. Today I went to cut up a kabocha squash in my usual way...typically I have to 'seesaw' the knife to get it to make that very first cut through the skin. Once that first cut is made, the rest is much easier...making the cuts from the innards out to the skin.
But today...I just cannot get the knife to cut through the skin. I even tried different parts of the squash. I can't imagine that the knife may have dulled that much, from the last time I may have used it. And unfortunately it's not the type of knife I can sharpen on my own...I'd need to bring it to a special shop (which is obviously closed right now due to COVID...)
Has anyone ever encountered a kabocha like that? Any chance the skin may become more pliable over time? (I probably bought the squash about 10 days ago at the market...)
Invite a friend to chime in on this discussion.Email a Friend
by Amy Schulman | Over the past month, life as we know it has been irrevocably altered. The new normal, as we’ve been...
by Chowhound Editors | Ground beef is one of the supporting pillars of mainstream food worldwide. It’s cheap, readily available...