Works great for grapefruit, but has many more uses.
Although this grapefruit knife works great for cutting out sections of grapefruit, I have found so many other uses for it.I have used it most when making pepper egg boats. I cut the pepper in half lengthwise leaving the stem on, and use this knife to cut out the section behind the stem and to clean out all of the membranes and seeds. This leaves each pepper half open for more ingredients. I prefer red bell peppers for this since they are sweeter, but green bells can also be used as well. Steam the pepper halves for 3 minutes to make them more pliable so they sit flat. If your peppers are large enough, you can use a whole egg in each half. I usually beat the eggs in a 2-cup measuring cup and add a little milk (similar to making scrambled eggs). Before adding the egg to the peppers, I add ingredients that I would use in an omelet, i.e., ham, bacon, diced tomato, basil, chopped onion, chopped spinach, etc. Then I pour enough egg mixture into each pepper half to fill it. Bake the filled pepper halves for 20-25 minutes at 350 degrees. Baking time will depend on the size of your peppers and how much is in them. In the last 2-3 minutes of baking, sprinkle grated cheese on top, and bake to melt. I usually use grated cheddar or Monterey jack cheese. These pepper egg boats can be made in advance, wrapped, and frozen for future meals or breakfast. Reheat them from frozen in the microwave on a low power for 3-4 minutes.Another great use for this knife is to removed seed and membranes from tomatoes for stuffed tomatoes. Tomatoes can be stuffed with tuna mixed with mayonnaise, and some shopped pickle. or a sausage filling. One of my favorites is a filling with sausage and a number of other ingredients. At any rate, the point is, this curved knife makes prepping tomatoes for stuffing so much easier without puncturing the tomato. In addition, it works very well for coring tomatoes.This "grapefruit" knife is useful for so much more than cutting grapefruits. You just have to think outside the box. It isn't as sharp as a high end knife, but that's a good thing. If it were too sharp, it would cut through delicate peppers, tomatoes, etc. too easily. It is just sharp enough to do the job. Personally, I would buy it again, and I highly recommend it.UPDATE 6/19/21:I have had this knife for about 7 months, and I use it almost daily. Since it's curved at the end, it's perfect for coring tomatoes - just cut in a circle around the core and it pops out. It is invaluable for removing seeds and membranes from peppers, even long thin peppers like banana peppers. Just cut off the top of the pepper, insert the knife next to the inside of the pepper, and cut around it. The core and most of the seeds pop out. Then use this knife to cut out any remaining membrane. The curve of the knife makes it possible to cut out the membrane without puncturing the bottom of the pepper. I am buying another one of these knives in case something happens to the one I have. I honestly don't want to be without one of these knives.UPDATE 8/12/21:I have been using this knife for over 9 months and use it at least 3-4 times a week for cleaning bell peppers or for coring tomatoes. I don't use it at all for grapefruit. I have added a video showing how to use this knife for cleaning the seeds and membranes from bell peppers. The curve of this knife makes it much easier than using a straight knife that can't fit into the curves on the inside of a pepper. This knife also works very well to clean out a bell pepper you want to leave whole for stuffing. I also use it quite often to core tomatoes before I freeze them.Can you even imagine removing seeds and membranes from banana peppers? Tonight I decided to stuff whole banana peppers. I cut off the tops and, with this knife was able to clean all of the seeds and membranes out of the peppers. This knife was able to reach to the pointed end of the peppers and remove all of the seeds and membranes. I stuffed the banana peppers with a sausage stuffing, poured 1/2 jar of Ragu spaghetti sauce in the bottom of the casserole dish, put in the stuffed peppers, poured the remaining sauce over the peppers, and baked them at 375 degrees for 1 hour. The last 10 minutes of baking, I sprinkled mozzarella cheese over them for the cheese to melt. I didn't blanch or steam the peppers prior to stuffing since we like the peppers to remain crunchy. This was amazing.UPDATE 05/24/24:I have been using this "grapefruit" knife almost daily, and was surprised to see that I bought this knife over 2 years ago. It is just starting to get a bit dull, and I decided to buy another for a backup when this one quits working since I don't think it can be sharpened. Since I own a number of high end knives, I was surprised that this little knife has lasted so long without sharpening. After over 2 years of heavy use, this knife is just starting to get dull. So, now I'm off to buy my backup. This is one knife I could not do without.I hope this review was helpful for you.