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After years of cooking regularly for two, I’ve picked up a few kitchen habits that are all about keeping things simple, safe, and efficient—especially when it comes to everyday ingredients like avocados. Like as I shared in the homemade sushi post, I used to be intimated to work with avocados. But thankfully I overcame that long ago because they are easy to work with, healthy and delicious! And thus far I have avoided “avocado hand” (knock on wood).
Lately, I’ve been seeing chatter online about tools and techniques for slicing avocados, including this article from Food & Wine that introduced me to the concept of “avocado hand.” While gadgets have their place, I wanted to share the method I’ve been using for years—no special tools required.
Because let’s be honest: the biggest problem isn’t the slicing itself—it’s avoiding injury. “Avocado hand” is real, and it’s usually the result of using a sharp knife on a slippery piece of fruit. I’ve managed to sidestep that risk so far with one simple swap: a butter knife.
Yep. I slice and dice my avocados entirely with a butter knife.
I basically do all the steps in this video from A Couple Cooks but without the big knife.
My Safe and Simple Avocado Technique
Here’s how I do it:
- Hold it securely – If I’m feeling cautious or the avocado is especially ripe, I’ll use a kitchen towel to hold it steady while cutting. This gives my hand a layer of protection without making things slippery.
- Use a butter knife – A butter knife is more than enough to cut through the skin and flesh of an avocado. With the avocado in one hand and the butter knife in the other, I slice it in half, twist gently to separate the halves, and then move on to the pit.
- Careful pit removal – I’ve seen people whack the pit with the edge of a chef’s knife and twist it out. Frankly, that technique makes me nervous. I don’t want to dull or damage a good blade or my hand. Instead, I wedge pit out with the butter knife. Sometimes I lose a bit of avocado in the process, but I’d rather that than risk an injury or a damaged blade.
- Dice right in the skin – With the avocado still in its skin, I use the butter knife to score it into slices or cubes, then scoop it out. I don’t even need a cutting board, which means one less dish to wash.
Why This Works for Me
This method has been my go-to for a long time, and it solves a few problems at once:
- No sharp knives
- No special tools to clutter up the kitchen drawer
- No cutting board to clean
- And best of all—no “avocado hand”
Sure, it is possible to still cut yourself with a butter knife and I might eventually invest in a tool that helps with pit removal. But for now, this approach is working well for my current cooking needs. If you’re slicing avocados regularly and want to do it safely and quickly, give this method a try. And if you have a go-to tool or technique of your own, I’d love to hear about it! Share in the comments below!
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Featured Image Photo by ready made / Pexels
