We have a humble collection of kitchen knives for all kinds of mincing, dicing, slicing, chopping and hacking action. There is however one particular knife which I deliberately left it blunt over the years. This knife has found a niche in the kitchen where no other knife can claim its place. Its role is to cut soft foods such as silken tofu and century eggs on my palm.
Yes, on my palm, and with lots of care of course! :) IMO, it is easier to invert silken tofu from its container onto my palm and cut it straight away into small cubes and drop them into soup as compared to cutting it on a chopping board and then risk bruising those delicate cubes during the transfer into the soup. I also like to cut century egg on my palm as I hate having to scrub the sticky black yolk off the chopping board during washing later.
Yeah, I’m pretty proud of my blunt knife. :P
Our problem is that we don’t just have one semi-useless dull knife, but a whole drawer full of them! :)
Whoa! :D