Photography by: Jason Hamilton
No matter how many chopping and slicing kitchen gadgets come on the market you will still find 99% of professional Chefs using their knives for most of the things these gimmicks purport to be able to do better.
However one gadget that I and most other Chefs I know, use and stand by, in fact I hesitate to even call it a gadget as they are usually made by very reputable kitchen tool and knife manufacturers. So allow me to rephrase that; one piece of "equipment" that I and most other Chefs I know use and stand by is the olive/cherry pitter. This amazing little plier like looking piece of equipment can pit a box of cherries in a matter of minutes.
- Place the cherry in the bottom cradle with the top facing up.
- Squeeze your hand and the pitting hammer will come down on the top of the cherry, pushing the pit out of the bottom of the cherry.
- Olives are done in the same fashion.
- For Cherries:
- Use a paring knife to slice around the cherry through the top.
- Twist either side of the cherry, (one side may have already come off).
- And pop the pit out with your finger or the paring knife, but be careful
- For Olives:
- I tend to go for a rustic look and squish the olive under the side of my knife and then simply tear or squeeze the olive pit out.