Prevent Lettuce Browning: Color Coated Knives

[Paige Dixon]

Anyone know if these keep lettuce from turning brown?

 

[dwyerkim]

I would strongly doubt it... they are metal knives. My understanding is you have to have a nylon (or maybe plastic?) knife to keep the lettuce from turning brown.

 

[dannyzmom]

No, but the pink HWC knife does...

 

[Paige Dixon]

I understand the salad choppers is coated so they won't turn brown. I'll suggest those.

 

[katie0128]

No, but the pink HWC knife does...

Why?

 

[dwyerkim]

I understand the salad choppers is coated so they won't turn brown. I'll suggest those.

Really? I didn't know that. Learn something new everyday!

 

[katie0128]

I understand the salad choppers is coated so they won't turn brown. I'll suggest those.

With what?

 

[Paige Dixon]

That's a technical question that I can't answer. I wonder if it says on the use & care card?

 

[straitfan]

Anyone know? This would be GREAT info. to have. I felt kind of silly pushing the HWC nylon knife b/c it would'nt turn lettuce brown, and then turn around and tell everyone to chop lettuce with the METAL salad chopper.

 

[Paige Dixon]

I heard it from a director on my team. She rattled it off so fast, I only remember the benefit, not the feature of the product. I'll bet she knows the technical name for what it's coated with.

 

[cmdtrgd]

I don't think the coating is to stop oxidation....here's what the PIG saysFeatures & Benefits: Unique tool easily chops salad fixings directly in a bowl. Salad Chopper has titanium-coated
stainless blades for unmatched sharpness. Hollowed recesses, called grantons, help keep ingredients from sticking to the
blades. Spring-loaded design and soft grip handle keep hands from tiring during repetitive cutting. Handle lock provides
safe and convenient storage.

 

[chefann]

The note in that use and care about the blades being really sharp is a clue. The sharper the (metal) blade you use to cut lettuce, the longer it will take to go brown. A sharp blade doesn't do as much damage to the surrounding cells.

This has been another useless fact from the brain of Ann.

 

[straitfan]

The note in that use and care about the blades being really sharp is a clue. The sharper the (metal) blade you use to cut lettuce, the longer it will take to go brown. A sharp blade doesn't do as much damage to the surrounding cells.

This has been another useless fact from the brain of Ann.

And we SO APPRECIATE all those useless facts!