Casually chatting to Andy next door about the virtues of Winter Squash, specifically the Tonda Padana we so love here at Merrybower, we happened upon the issue of cutting the tough blighters open – I was yet to find the perfect winter squash knife.
To date I have broken two knives attempting to slice open the green and yellow peril you can see to the left in the background (that’s Suz’s scrummy Lemon Yellow Squash Pie by the way – recipe here). One steel kitchen knife, and another a ceramic knife bought by little sister – gutted! (Me – the squash remained intact).
On hearing the news of the sad demise of two knives, Andy piped up:
“I’ll make you a knife.”
Me: “Eh? A knife for slicing Winter Squash?”
Andy: “Yep. What kind of things does it need to have?”
Me: “Well – hefty, these things are tough on the outside. But there’s not much give in them, so a narrow blade too.”
Andy: “So a tall blade then? Right-oh.”
A few weeks later, this beast of a winter squash knife was passed over the garden fence – reclaimed British steel and an oak handle made from a small oak I felled a year ago. What a sight! Well-balanced for someone of my height, a keen edge and perfect grip size – made to measure! All we need now is to grow some Tonda Padana as this year was sparse in the patch due to having no kitchen at the start of the year, and try it out. Can’t wait!