*breaks your knife*

*breaks your knife*

Bitch my Japanese steel was folded over a thousand times the only thing it can't cut is itself

>not using your machete

Japanese knives for lyfe!

*breaks your heart*

This is why you have a work knife or cleaver that you can crunch through poultry bones, shell-fish, and hard-squash with.

There's nothing wrong with having a thin vegetable and meat knife, but if you work with lot of foods and styles you need at least two primary knives.

ily melon woman

The fuck? I use a Global G2, which everyone here seems to think will crack into over a thousand pieces if you so much as tap the cutting board, but I've been cutting every kind of squash with it for a decade now and haven't had any problems. It was probably just some dumb girl you had over who tried to pry something open with your knife and then blamed it on the butternut.

i wanna stick my dick in it and make a squash cream pie

Used to hate peeling, deseeding and generally fagging around with these orange bastards. Thankfully Brit supermarkets now sell it prepped, chopped, peeled and frozen. The frozen bit not being a problem given that it's almost always boiled to shit and blended anyway.

I lost no fap to this.

Can't you do something like steam, shock, then peel them?

Seeding them should be as easy as using a damned melon-baller dude wtf are you doing.

?

what's wrong with your knives

Peeling didn't take so long because my veg peeler is a badass, but that's just annoying stage 1 in a number of annoying stages required in order to just get the bastards in me. One of the most irritating vegetables to prep.

Do you cut it length ways or widthways first?

Lengthwise.

> not using a kitchen axe

Motherfucker, use a better quality knife.

d-do you think the OP pic is a fucking tomato?

are you the weakling from the other thread that can't open a tiny plastic bottle?

muh grorious nippon steer

So it was folded 9 times to create 1024 layers? Pleb tier.

De seading isnt hard. Just scrape with a spoon.