Smashing garlic - effect on knife

[liuzhou]

I don't wash the Kuhn Rikon

Why not?

[OliverB]

if garlic breaks your knife sue the maker. Not gonna happen unless you hammer it like you're trying to make horseshoes out of it. I never use my garlic press anymore, too much waste. Smash lightly, remove skin, smash again, cut. Takes what, 30 sec? Been doing that for a good 20 years with my old knives, they sure did not bend or break or crumble, nor would I expect them to do so.

go for it!

[Porthos]

I keep this flea market cutie on the counter and use for garlic, peppercorns and other spices, herbs and citrus zests - the list goes on. It is good for a small quantity, just needs a rinse, and as noted - it is cute. I am way too much of a klutz to use the knife smash method.

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Why have I never connected have a mortar and pestle with smashing up garlic. Thank you.

[msfurious1]

I grate garlic for most recipes. I use a knife to press it further if a paste is needed.

[JoNorvelleWalker]

I don't wash the Kuhn Rikon

Why not?

I'm lazy and it doesn't need it. I used to run it through the dishwasher occasionally, but then I sometimes didn't have it ready when I wanted to use it.

I do rinse after use.

[Edward J]

I hate garlic presses mainly because it's just one more thing to wash up, and also because I feel that pressed/squished garlic tastes much more harsher than chopped or grated. In any case I've been giving my Victorinox and Henckels knives grief for years. I've broken off a few tips, but never a blade.

On a curious but somewhat related side note, I have been combing through old (ca. 1840) "recipie books", the kind that gives recipies for the best soap, how to get out grease stains, wallpaper cleaning paste etc. In any case, prior to WW1 all glues were animal hide based (well, not fish glue, but I digress) Some of the "recipies" that entail glueing brass or steel to other materials instruct the reader to rub a clove of fresh cut garlic on the metal part prior to glueing. This was not meant to clean the metal but rather to "etch" it, to give the surface some tooth for the glue to grip better. Interesting..............

Some wild recipies in there about making glue to repair porcelain, china, and glass as well..................

[JoNorvelleWalker]

Pressed/squished is supposed to be harsher than chopped (McGee pp 310-311). It depends on what flavor one is after. I often thinly slice garlic or leave it whole. Grating garlic I do not do.

Pressed garlic tossed with fresh quartered tomatoes and a little kosher salt...yum!

[judiu]

heck this out: http://www.leevalley.com/US/garden/page.aspx?p=52305&cat=2,40733,44734

If you'll follow the link you'll find a cute little dumpy Mortar & Pestle, made from green granite (?) or maybe marble. The pestle is wide, to keep spices in the mortar, so they won't jump out on your counter. Works like a charm!

[Edward J]

Not to hijack the thread, but with pestles, you can take a cue from the Chinese medicine/herb shops. There is usually a giant brass mortar & pestle in the corner, the pestle has two leather or vinyl discs threaded on it to keep herbs/etc. from jumping out of the mortar.

[Taveren]

Your fist is definitely not detrimental to steel.