Knife Advice for Cutting Squash

H0kieengineer

H0kieengineer

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My MIL really like spaghetti squash, but struggles to cut it. I have bought her a nice Shun 6.5” chef’s knife, and she says it works the best, but is too small. So my question is: how much bigger of a knife should I get her and just a larger chef’s knife or something more specialized?
 
How I do it:

About an 8 inch sturdy knife, put the squash lying down on a kitchen towel on a cutting board.

Drive the tip of the knife into the center of the squash, then drop the knife to cut the squash lengthwise from center to end. Spin and repeat.

Not my pic, but here's what the first cut looks like (though I have a towel under the squash so it doesn't slip)

View attachment 2026649
 
H0kieengineer said:
My MIL really like spaghetti squash, but struggles to cut it. I have bought her a nice Shun 6.5” chef’s knife, and she says it works the best, but is too small. So my question is: how much bigger of a knife should I get her and just a larger chef’s knife or something more specialized?
Click to expand...
Probably 8" or 9" inch minimum but she can probably make what she has work......
 
H0kieengineer said:
My MIL really like spaghetti squash, but struggles to cut it. I have bought her a nice Shun 6.5” chef’s knife, and she says it works the best, but is too small. So my question is: how much bigger of a knife should I get her and just a larger chef’s knife or something more specialized?
Click to expand...

If 6.5 inch (165mm) is too small I would suggest 180-210mm.
Over that is fine if she is ok with that size her boards are large and there is sufficient work counter space.
Many people use a regular Gyuto. But some prefer the thicker and heftier Yo-Deba (Western Deba).

Yes, Spaghetti Squash and Butternut squash generally isn't peeled. Especially since a substance in the skin of the squash can cause a skin reaction on the hands for some people.

www.bonappetit.com

Red, Itchy, Peeling Palms? Uh Oh, You've Got Squash Hands

Butternut dunnit.
www.bonappetit.com www.bonappetit.com
 
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The other thing worth mentioning, whatever it is, thin is king. I find that to be the main differentiator between easy cutting and just splitting the squash, which while also effective, is less ideal if the goal is cubing or other cuts.
 
Squash is the gone of the worst edge killer.
If you own a more expensive Japanese knife, you should be wary to use it to cut squash.
Yes, with proper technique you could do it safely, but people get tired, the knife can slip and you can ruin your expensive knife.
I would use a cheaper knife with the typical German or equivalent stainless steel. Alternatively, and carbon steel (now 1075) Old Hickory Chef knife or a larger butchers knife should take the beating.
A cheaper bread knife is good to cut the squash into more manageable pieces before you cube them further.
If your recipe allows it, microwaving the squash briefly softens the skin significantly.
You don't have to use the same knife for everything and you don't have to risk ruining a nice, expensive cooking instrument like a Japanese knife trying to prove it's capable of cutting a squash.
Just my $0.02, YMMV.
 
I vote for a good German 8 inch chef’s knife. The technique shown by chefget works well.
 
H0kieengineer said:
My MIL really like spaghetti squash, but struggles to cut it. I have bought her a nice Shun 6.5” chef’s knife, and she says it works the best, but is too small. So my question is: how much bigger of a knife should I get her and just a larger chef’s knife or something more specialized?
Click to expand...
I personally find that an 8" chef's knife works great.
 
Dexter River Carbon 10" butchers knife works very well! Thin 1095 blade, but not super hard so its not brittle.
 
Squash is where cleavers come into their own. I use a small Henckels cleaver or a large Fulton Brand Foster Bros cleaver for cutting/splitting large hard squash. You can get through a squash with a good chef's knife but they have problems in the stem area and are much harder to work with than a cleaver for the same task.
 
I use a very large Old Hickory butcher knife. The key is having enough length that your 2nd hand can help. A small machete would work well with right profile.
 
All you really need is a sharp knife. I use my HHH semi-custom AEB-L 240mm gyuto and it works great. This knife is my beater that is used for any tough cutting such as squashes but also sees the wet stones on a regular basis so it's typically always very sharp. I also have a vintage cleaver that I've restored and put a shaving sharp edge on. That works well also but given the somewhat thick edge it does take a little more force.
 
The HHH is in the middle. The HSC/// also works well as it is more of a workhorse but due to the cost of the knife I’m a little tentative to use it as hard as the HHH. The vintage cleaver is on the right that I also use depending on how big the squash is.
IMG_1800.jpeg
 
I find the issue with the squash is getting it stable on a cutting board so that it doesn’t roll. I use a german Messermeister 10 inch blade, or an 8 inch Victorinox fibrox. Shun should be fine but it’s typically a harder steel and a little more brittle. There are also some fairly inexpensive squash knives that are serrated as an option. It may be less a knife issue and more technique. you can also score a line with a paring knife, microwave for a couple minutes and it’s then easier to cut with a chef knife.
 
Final Edge said:
Squash is where cleavers come into their own. I use a small Henckels cleaver or a large Fulton Brand Foster Bros cleaver for cutting/splitting large hard squash. You can get through a squash with a good chef's knife but they have problems in the stem area and are much harder to work with than a cleaver for the same task.
Click to expand...
This man is correct (except it’s not the only place they come into their own, just playing devils advocate, my friend 😅). A thinner cleaver works quite well, I have a Lamson 8” the does nicely. Thick cleavers work as well, you just have to be dedicated and accurate. Whereas you can actually “slice through” with the thin versions. YMMV. 🙂
 
Messermeister custom 6.5 inch Nakiri "Spanish point" and Kullens. Great squash and overall vegetable knife. Reasonable price, lifetime warranty.
 
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