Everyone seems to have their go-to way to slice an apple, but this technique from Culinary Instructor Lynn Novo is the one I like best. Not only is it easier, it is safer, since the apple never leaves the cutting board.
I was taught to cut apples by quartering them and then cutting out the core by holding in my hand and maneuvering the paring knife through the core. But, Lynn’s method has you cutting the core out by laying the quartered apple flat on the cutting board and then angling the knife to slice out the core. Once the core is out, the apple rests flat for easy slicing.
- Starting at the stem end of the apple, use a sharp 4" Paring Knife to peel the skin, carefully rotating the knife around and down and keeping your thumb away from the knife edge.
- Cut the apple into quarters. Lay quarters on a flat side. Position the knife at an angle, then cut diagonally to remove the core, keeping the fingers of the guide hand tucked under.
- Lay the flat side of each quarter down and cut crosswise into even slices.