I have several of them I got at the dollar store. They work great for lettuce and also slicing cake. I have them so the young kids can help in the kitchen.
They really are great for kids. They actually do cut, but they are lightweight, cheap, safe and almost indestructible (they will melt if left on the stove). You could cut yourself a little if you sawed back and forth on your hand or something, but pretty much you can hand one to a kid with no worries.That's a great idea Terry. I'll have to pick up a couple for when my grandsons come over...thanks!
They really are great for kids. They actually do cut, but they are lightweight, cheap, safe and almost indestructible (they will melt if left on the stove). You could cut yourself a little if you sawed back and forth on your hand or something, but pretty much you can hand one to a kid with no worries.
"everyone says" cutting lettuce using a metal knife hastens browning.
has anyone ever found actual factual document / proof of this?
(ps: I personally don't accept places selling plastic knives as an 'authority')
see:
oss.mcgill.ca/yasked/brownlettuce.pdf
Oh yeah. We've melted a couple. Of all the stuff I burn or catch on fire in the kitchen, I hate plastic the most. It smells bad and turns into drippy blobs that stay hot for a long time.The voice of experience? LOL
but buzz - I can't find any real science research/statements to that effect.
it is 'said' the iron reacts,
it is 'said' it browns faster,
but no university / science oriented group has published any actual facts backed up by <?>
the chemistry behind the browning is semi-understood - this blurp reacts with that blurp and . . . but in all that there's no mention of knives making it worse or better.
same for tearing vs cutting - it is 'said' - but there's no 'proof' to be found.
the pdf does state ". . . experiments do not bear this out . . ." re. tearing vs cutting but offers no leads to the source of that statement.
at least McGill doesn't do mail order degrees, or sell plastic knives, so one might give it some credibility.
there's no question that lettuce oxidizes & turns brown - but I have never found any test / experiments / data past 'they say . . .' to support the plastic knife.
I simply use a good sharp knife as the lettuce knives I've seen are basically a serrated ceramic bladed knife. Any of my knives are a lot sharper than any ceramic knife on the planet. A sharp knife won't bruise (turn brown) fruits/vegetables like a dull one will.
Joe, with all due respect, I have heard the metal makes lettuce react.