NFT: Best and Worst Ways to Pit an Avocado

I can't see how you can miss. It's imprtant to use a heavier knife...not just a chef's knife. I hold the knife an inch and a half over the nut and grip the avocado like Im holding a baby bird. Always a hatchet job.

Now mandolins have always been a problem for me. I have two knuckles and two fingertips that arent the ones I was born with. Lol

of the finger technique
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is striking with a knife. I do it close to the heel of the knife so I can push the pit off with my thumb and not have to go near the cutting edge. As a dentist, I was always really cautious about my hands, and I've just never felt threatened by this method. If we're talking olive pits, that's a different story. I'm really surprised by so many reported injuries, there must be some tequila involved if they're accurate :) Maybe with smaller avocados, the target is smaller. And if you're knife isn't really sharp, you can get slippage.

In comment 16127502 gidiefor said:

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of the finger technique Link - ( New Window )

just so happens I'm making guac today and I have 3 avocados to pit. I'll give it a try. I "never" mash avocados, tho, so I don't want too much bruising. I wonder if a chopstick or round ended, dull kitchen knife would leave less of an imprint. I'll experiment, if I remember.

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In comment 16127506 Bill in UT said:

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In comment 16127502 gidiefor said: Quote: of the finger technique Link - ( New Window ) just so happens I'm making guac today and I have 3 avocados to pit. I'll give it a try. I "never" mash avocados, tho, so I don't want too much bruising. I wonder if a chopstick or round ended, dull kitchen knife would leave less of an imprint. I'll experiment, if I remember.

Large soup spoon also works.

Bill, if you dont mash, what do you like dice and stir?

I'm no nonsense, I throw it in a molcajete bow, squeeze a little lime and then add the diced red onion, cilantro and sea salt once I transfer to a mixing bowl.

In the strike with a knife edge crowd.

for a long time - but I have been known to get cut in the kitchen

I'm gonna try this finger method - it does not look difficult at all

If one don't getcha, the other will.

In comment 16127514 TrevorC said:

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Bill, if you dont mash, what do you like dice and stir?

Yeah, I riff off a Bobby Flay recipe for chunky guacamole. Cross score each half down to the skin, scoop with a spoon. Then diced romas, diced red onion, diced jalapeno, avocado oil, lime juice and salt and pepper.

In comment 16127537 MOOPS said:

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This. Any other method you should question your dedication to your craft

But I like the idea of #2 (quartering) for slightly unripe avocados as I’ve had some pits break during the twist.

Thanks for posting!

Use a knife. Works perfectly 95% of the time.

In comment 16127508 gtt350 said:

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Correct.

I actually learned this technique watching a guy at Subway when I was in college. Just hack a steak knife right into the middle of it so it gets a little stuck. Twist. No cuts on hand necessary.

1- I tried the thumb method twice. On a ripe avocado I couldn't get to the pit without piercing the skin
2- Doing it with a knife, I saw that I didn't raise the knife more than an inch from the pit- hard to make a mistake at that distance
3- for the heck of it, it tried using a corkscrew, and it worked great. Pierce the pit, rotate the avocado a few times to engage, support around the pit with the free hand and pull on the corkscrew. I used just a regular, folding corkscrew. Fancier ones may be more difficult to use.

In comment 16127514 TrevorC said:

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In comment 16127506 Bill in UT said: Quote: In comment 16127502 gidiefor said: Quote: of the finger technique Link - ( New Window ) just so happens I'm making guac today and I have 3 avocados to pit. I'll give it a try. I "never" mash avocados, tho, so I don't want too much bruising. I wonder if a chopstick or round ended, dull kitchen knife would leave less of an imprint. I'll experiment, if I remember. Large soup spoon also works. Bill, if you dont mash, what do you like dice and stir? I'm no nonsense, I throw it in a molcajete bow, squeeze a little lime and then add the diced red onion, cilantro and sea salt once I transfer to a mixing bowl.

why I never say never- one of my avocados was a bit too hard in spots, so I mashed the hard parts

....I just gently squeeze the side with the pit in it from a couple different directions and it usually pops right out otherwise I'll use the knife trick. If getting the pit out is a struggle it's probably not ripe enough.

I lightly lodge my knife into the pit, without holding the avocado. Then I pick up the avocado half with the knife and whack it back down hard enough to dig the knife deep enough into the pit so I can then easily twist the pit out.