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lobster
687
Apr 25, 2018
This is the one use for ceramic knives for which I have found no equal: these blades cause no accelerated oxidation to cut vegetables. I use these types of knives specifically for salad prep for the weeks ahead. I chop my salads into extra fine pieces on the weekend. I chop kale, cabbage, and carrots. When I use a ceramic knife, I can chop and store cabbage and kale for 3-4 weeks with no browning (seriously none at all) as long as I store the chopped veges in an air tight container in the fridge. When I want a salad, I just scoop the pre-cut ingredients into a bowel and add meat, cheese and dressing. It takes 1 minute to make a salad once the ingredients are chopped and ready to go. Because it's chopped so fine, chewing is minimal during the work lunch. Keeping cut veges for 3-4 weeks without browning is not something I can do with any steel knife.
Kavik
5531
Apr 28, 2018
lobsterPlease, please.... Find and fix the typo in that post lmao
But other then that hilarious autocorrect, you make a good point.
Its_Benny
26
Apr 30, 2018
KavikLOL
lobster
687
Apr 30, 2018
Kavik I eat salad out of bowels. I don't see the typo.
Kavik
5531
Apr 30, 2018
lobsterLmao Whatever does it for you, I guess
jimbolaya
104
Aug 5, 2018
KavikOther than using “veges” instead of “veggies,” I can’t spot the typo. Is that it?
Kavik
5531
Aug 5, 2018
jimbolayaLol no, that wasn't it. Read the responses from 14 weeks ago, it should become clear
jimbolaya
104
Aug 5, 2018
KavikAh, got it. Salad out of bowels. I’ve heard there are people into that.
Kavik
5531
Aug 5, 2018
jimbolayaHahaha I don't even want to know
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