"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cookware and Accessories > Cook's Tools
Reply
 
Thread Tools Display Modes
 
Old 06-03-2016, 06:07 PM   #1
Sous Chef
 
kitchengoddess8's Avatar
 
Join Date: Nov 2011
Posts: 873
Best knife for cutting a raw sweet potato?

I just bought an Oxo 6 1/2 santoku knife and tried to cut a sweet potato in half (lengthwise) with it. I found it very difficult. Did I use the wrong kind of knife? Or maybe it was my technique? Help! Btw I did not peel it because I want to bake it with the skin.

__________________

__________________
kitchengoddess8 is offline   Reply With Quote
Old 06-03-2016, 06:28 PM   #2
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,914
A sweet potato is pretty hard, so it takes some effort to cut it. I push down on the handle and the tip of the blade at the same time. Is that what you did?
__________________

__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is offline   Reply With Quote
Old 06-03-2016, 06:37 PM   #3
Sous Chef
 
kitchengoddess8's Avatar
 
Join Date: Nov 2011
Posts: 873
Quote:
Originally Posted by GotGarlic View Post
A sweet potato is pretty hard, so it takes some effort to cut it. I push down on the handle and the tip of the blade at the same time. Is that what you did?
I thought I could chop it straight down, but I couldn't find a stable way to slice into the potato. I was afraid I would injure myself. So I went and got my chef's knife (6") and stabbed the middle of it and sliced though one end. Then I did the other end. Very clumsy

What kind of knife did you use?
__________________
kitchengoddess8 is offline   Reply With Quote
Old 06-03-2016, 06:47 PM   #4
Head Chef
 
RPCookin's Avatar
 
Join Date: Apr 2005
Location: Logan County, Colorado
Posts: 2,048
Quote:
Originally Posted by kitchengoddess8 View Post
I thought I could chop it straight down, but I couldn't find a stable way to slice into the potato. I was afraid I would injure myself. So I went and got my chef's knife (6") and stabbed the middle of it and sliced though one end. Then I did the other end. Very clumsy

What kind of knife did you use?
I use my 10" chef for anything like that. The knife must be sharp, and it shouldn't be straight downward press, but should still at least start with a slicing action.

If possible, I first try to find the potato's most stable position, which side it wants to rest on naturally. Then I'll get a good start by slicing at least 1/2" into the cut, after which I will place the palm of my left hand on the back of the blade while still holding with the pinch method with the right. At this point I will press straight down, with both hands out of harms way so if anything does slip, all I hit is cutting board.

I use a similar method for halving a squash or melon. When I have gotten a good start on the cut, and it comes time to put full pressure on what I'm cutting, I make sure that all of my body parts are out of the line of fire.
__________________
Rick
RPCookin is offline   Reply With Quote
Old 06-03-2016, 06:47 PM   #5
Executive Chef
 
Sir_Loin_of_Beef's Avatar
 
Join Date: Apr 2011
Location: Sir Francis Drake Hotel
Posts: 4,888
For a raw sweet potato, I would have used my cleaver. The big one!
__________________
Life is much more manageable when thought of as a scavenger hunt as opposed to a surprise party - Jimmy Buffett
Sir_Loin_of_Beef is offline   Reply With Quote
Old 06-03-2016, 07:38 PM   #6
Head Chef
 
skilletlicker's Avatar
 
Join Date: Aug 2005
Location: Memphis, TN
Posts: 1,069
Quote:
Originally Posted by RPCookin View Post
I use my 10" chef for anything like that. The knife must be sharp, and it shouldn't be straight downward press, but should still at least start with a slicing action....
What he said but your 6" knife probably wasn't much longer than the potato so that wouldn't have been handy.

Personally, I'm more comfortable with an 8" chef knife than a 10" though. A 10" feels like I need a saber sheath on my belt.

The most important thing, in my opinion, is still how sharp it is. There isn't much my 3" pocket knife won't cut; including my whiskers.
__________________
Old bachelor cook

skilletlicker is offline   Reply With Quote
Old 06-03-2016, 07:40 PM   #7
Master Chef
 
Aunt Bea's Avatar
 
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,006
Quote:
Originally Posted by kitchengoddess8 View Post
I just bought an Oxo 6 1/2 santoku knife and tried to cut a sweet potato in half (lengthwise) with it. I found it very difficult. Did I use the wrong kind of knife? Or maybe it was my technique? Help! Btw I did not peel it because I want to bake it with the skin.
If you want to bake it in the skin I would not bother to cut it, just wash it, prick the skin a few times and maybe lightly oil the skin before popping it into the oven at approx. 400 degrees for 45 minutes to an hour. I always put sweet potatoes on a pan or place foil under them when I bake them because some varieties tend to give off a sugary juice that can burn and create smoke, not to mention a hassle cleaning the oven. To see if it's done you can poke it with a fork to see if it is tender or take a clean tea towel and give it a gentle squeeze, if it feels soft it should be done. If you are baking them with other items that require a different temperature adjust the cooking time.

As far as cutting them I let the potato decide which side is the flat side and then cut it with my chef's knife. If you are concerned about the potato or the knife slipping try placing the potato on a folded kitchen towel and place a flap of the towel over your knife to protect your hand.

Good luck!
__________________
Aunt Bea is offline   Reply With Quote
Old 06-03-2016, 07:48 PM   #8
Executive Chef
 
Rocklobster's Avatar
 
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 4,793
Go heavy...
__________________
Rocklobster is offline   Reply With Quote
Old 06-03-2016, 09:43 PM   #9
Sous Chef
 
kitchengoddess8's Avatar
 
Join Date: Nov 2011
Posts: 873
Quote:
Originally Posted by RPCookin View Post
I use my 10" chef for anything like that. The knife must be sharp, and it shouldn't be straight downward press, but should still at least start with a slicing action.

If possible, I first try to find the potato's most stable position, which side it wants to rest on naturally. Then I'll get a good start by slicing at least 1/2" into the cut, after which I will place the palm of my left hand on the back of the blade while still holding with the pinch method with the right. At this point I will press straight down, with both hands out of harms way so if anything does slip, all I hit is cutting board.

I use a similar method for halving a squash or melon. When I have gotten a good start on the cut, and it comes time to put full pressure on what I'm cutting, I make sure that all of my body parts are out of the line of fire.

When you do the first cut, what part of the potato do you start with?


Sent from my iPhone using Discuss Cooking
__________________
kitchengoddess8 is offline   Reply With Quote
Old 06-03-2016, 09:46 PM   #10
Sous Chef
 
kitchengoddess8's Avatar
 
Join Date: Nov 2011
Posts: 873
Quote:
Originally Posted by Aunt Bea View Post
If you want to bake it in the skin I would not bother to cut it, just wash it, prick the skin a few times and maybe lightly oil the skin before popping it into the oven at approx. 400 degrees for 45 minutes to an hour. I always put sweet potatoes on a pan or place foil under them when I bake them because some varieties tend to give off a sugary juice that can burn and create smoke, not to mention a hassle cleaning the oven. To see if it's done you can poke it with a fork to see if it is tender or take a clean tea towel and give it a gentle squeeze, if it feels soft it should be done. If you are baking them with other items that require a different temperature adjust the cooking time.

As far as cutting them I let the potato decide which side is the flat side and then cut it with my chef's knife. If you are concerned about the potato or the knife slipping try placing the potato on a folded kitchen towel and place a flap of the towel over your knife to protect your hand.

Good luck!

I like to cut them in half so I can bake them quickly in my toaster oven, and it only takes about 35 minutes on 375 degrees. It would take a lot longer if I baked them whole.


Sent from my iPhone using Discuss Cooking
__________________

__________________
kitchengoddess8 is offline   Reply With Quote
Reply

Tags
knife, potato, sweet, sweet potato

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:14 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.