Quote from: davina61 on Today at 03:10:15 AMNothing cuts you more than a blunt knife (due to it slipping), I have some Sabatier knives but you have to keep them sharp. I use a tool with a deburring stone, sharpener and hone in 3 slots that is a lot safer to use. My thumb still has a patch from slicing it on the Mandolin as well ! Worse thing I find is pealing a butternut squash or pumpkin/gourd, very tough skin. Slicing I have nicked my nails doing the cheffy thing of holding with finger tips and running the blade down fingers . TBH I find it more dangerous cooking than working in my workshop with grinders, metal shears and welders!!
While I can totally relate to working with squash/gourds... I will take your word for the very impressive and intimidating skill of metal work!
By the way - we've eaten spaghetti squash a bunch of times in the past six months, after avoiding it for quite a long time because of how difficult it is to work with. But then I saw this little procedure that worked like a champ!
1. Pierce the squash all over with a fork.
2. Microwave for 3-4 minutes (length based on size of squash)
3. Squash should just be starting to excrete white sticky sugar protein. It's fine but don't get it on your clothes!
4. The squash should now be MUCH easier to cut in half, lengthwise.
5. Dig out the seeds, place face down in a baking dish, add 1 inch of water and cover with microwave safe wrap.
6. Microwave for 7-8 minutes.
7. Scoop out spaghetti squash with a fork.
We used to do all this in the oven and it took like 45 minutes!