The easiest and best way to chop greens: cut or cut with scissors

Whatever the Chinese can come up with! My wife saw her friend’s special scissors for greens and began to persuade her to buy the same ones. He says that cutting greens is easier and better than cutting them on a board. You cut your bun over a salad or a plate of borscht and you don’t know grief. But it didn’t turn out as expected.

Cunning device for cutting hair

In fact, special herb scissors are very similar to regular stationery scissors. Only their blades are arranged several in a row. The device is designed for chopping dill, parsley, green onions directly into dishes. The average price is 350 rubles.

What types of herb scissors are there?

I ordered scissors for my wife on the Aliexpress website. “Snatched” them at a discount for 221 rubles. For this price we have scissors with a plastic handle and 10 blades arranged 2 in a row. It is immediately obvious that they are made of low-carbon, mild steel. This means they will quickly become dull. I specifically inquired and found out that there are different types of scissors for greens:

• With 6 and 10 blades. The more blades, the larger section of the beam can be chopped in one click.
• With different handles. The handles of green shears are mostly made of plastic. But plastic can be soft or hard. Oak material can chafe your hands to the point of calluses. Therefore, a handle made of soft, anti-slip plastic is preferable.
• With blades of different quality. The devices are either Chinese or from well-known brands (BergHOFF, Gefu Cutare and others).The latter make blades from high-carbon steel. They are thinner, high-quality sharpened along the entire length. This means they cut better and dull more slowly.
• With and without a brush. Sometimes scissors are equipped with a brush to clean the space between the blades. This brush is very important and necessary. When cutting, greens tend to get stuck in the scissors, and washing them off with water is not very economical.

Pros of scissors

Despite my skepticism about the ingenious device (later it will become clear why), I must admit that it still has advantages:

1. No need to use a board. You can cut greens into a salad or potatoes somewhere in nature. And it can be too lazy to take out a board and wash it just for one bunch.
2. Trimming greens is safer than chopping them. To grab your fingers with scissors, you still need to try. While cutting yourself with a knife is a piece of cake.
3. The cutting is fine and uniform. The cutting thickness is determined by the distance between the blades. Even a child can finely chop dill or parsley with herb scissors.

Minuses

This is where the advantages of the device end. As it turns out, it has more disadvantages:

1. The greens have to be chopped into small bunches. They simply do not capture large volumes.
2. It takes some effort to cut the stems. Shredding leaves is a quick and enjoyable process. But when it comes to the tight part of the bun, even a man's hand gets tired.
3. The blades crush the dense stems and do not cut as smoothly and well as we would like.
4. During cutting, the greens fly to the sides. To cut it exactly into a plate, you still need to try.
5. Your hands become sticky from the juice, and your eyes water when chopping onions. When cutting with a knife, so much juice does not come out.

It’s easier and easier to cut greens with scissors only if the bunch is small and you don’t have a cutting board at hand.

How to quickly chop onions and parsley with a knife

Have you seen how professional chefs cut greens? The speed and quality of cutting with a knife cannot be compared with scissors. Meanwhile, this is easy to learn. Need to:

1. Take a knife with a sharp blade.
2. Cut the bundle into two parts.
3. Place the parts in a pile and twist them around their axis so that they do not fall apart.
4. Place the fingers of your left hand on the edge of the pile.
5. Place the knuckle of your middle finger slightly forward and rest it against the blade of the knife.
6. Start finely chopping the greens, rolling the knife over the edge and back.
7. Gradually increase speed.

Advice: To prevent the greens from sticking to the knife, you need to sprinkle them with salt.

The conclusion is: learn the hardware, and don’t chase after Chinese devices that “make life easier.” I think a professional chef would just laugh at special scissors. It’s easier and better to learn how to cut properly with a knife. Open any cooking video on YouTube and watch how a bunch is chopped in a matter of seconds. Scissors can't do that! The wife defiantly continues to use them. But I think it won't last long.