Machetes vs Green Coconuts

Jim malone said:
I was wondering where all the coconut milk was during cutting!
Are green coconuts different from "other" coconuts?
In Europe coconuts are brown, hard and there is a liquid and white coconutstuff inside the brown shell. I know these nuts also have a fibrous tough layer around them, and it looks hard to remove this layer from the brown nut itself.
I see why no liquid was spilled 4 minutes into the vid, but what happend to the brown nut inside and the fibrous layer. This was cut like butter? Is it because they are still green? What are the pro's and con's of eating "green" coconuts?
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The "green" coconut is the younger(earlier stage of growth) version of what you usually see in the store. The meat on the inside is soft and can be eaten with a spoon. It tastes awesome.
 
K Williams said:
OK... does anyone know where that tapping tool for the coconut water is sold. I've never seen those used in the West Indies. They just use a machete to open the coconut. Ans speaking of cocnut water, you wasted a whole bunch of it! That could have gone good with some rum. ;)
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I found them on eBay like you posted in YouTube. The only have fancy ones with some sort of plastic handle @ $24 each. I'm going to do a search on Google. Maybe a chef's supply company sells them somewhere.
 
I found one on Rawguru*dot*com.

Pict, they used one of your YouTube videos to show how it works!
 
K Williams said:
Rawguru*dot*com
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Creepy McCreeperton.

Those people need a hobby, or a life, or...... something...



pict said:
This is what it started as, a little too big for my tastes.

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The result is a very handy blade. I need to make a sheath for it now. Mac
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How do you like that? What do you like it for?

Marion
 
I want one of those coco tappers for my mom, she cannot open coconuts with a machete. Anyone know where to get one?
 
To answer a few questions.


I don't know of a US distributor for the coconut tools.

My reasoning for the cut down Tramontina Golok was this, belt transportable chopper. My normal bush blade here is a 16 inch Tramontina. It is the longest blade I will tolerate on my belt but it still hangs up and gets in the way. I wanted a blade that cuts like a 16 but was shorter. By cutting down a heavy 18 inch machete I get a better handle and a forward weighted blade with the sweet spot right at the tip.

The bottom of the blade has a very low angle convex on this one rather than the scandi I normally put there. I can always convert it to a scandi with some additional grinding if I decide this isn't working. The forward portion has a more robust convex for chopping but is also very sharp. I intend to use this blade mainly in Cerrado which requires occasional chopping in lowland transitional zones, clearing hammock spaces, firemaking, shelter building etc.

This would also be a great blade if I was in an area that required a much longer (over 20 inch) machete. This blade would stay on my belt whereas the longer machete is usually strapped to a pack or stuck in the ground next to a tree. If all you have is a long machete it tends to get pressed into service doing all sorts of awkward tasks.

Mac
 
Pict any experience with the green coconuts that have the ball of edible stuff inside? I think I saw it on Survivorman's Island survival episode. I love coconuts but I have never had the opportunity to enjoy a green one. sigh
 
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