No need to take out a cutting board to cut cooked meat | These kitchen shears that can be disassembled and washed are too convenient

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To put it simply, after upgrading to a proper pair of kitchen shears, I reduced the amount of dishes to wash while cooking. I use 3M Scotch kitchen shears. They can be disassembled for thorough washing, are dishwasher safe, and have antibacterial handles. After switching from 100-yen shop scissors, my perception changed, and I realized, "Scissors can do this much work."

When cutting cooked meat, aren't you taking out a cutting board?

The time they are most useful is when cutting meat into bite-sized pieces after cooking.

Isn't this surprisingly tedious when done with a knife? You take out a cutting board, lay down a paper towel because of the grease, cut the meat, and then wash the grease-covered cutting board and knife. As a final step before eating, it's too much work.

With scissors, you just hold the meat with tongs and snip it right in the frying pan or on the plate. Cut it into bite-sized pieces and take it straight to the table. The only thing to wash is the scissors. This difference really adds up every day.

By the way, the small tongs I'm using are also a favorite, and I wrote about them in another article.

From sausages to omelet rice ingredients, "cut and drop straight in"

It's also convenient when using small sausages as ingredients for omelet rice or fried rice. Just snip them right in the frying pan and drop them in. No need for a cutting board or knife.

Whether it's halving sausages for a morning bento or cutting them small for children, you can do it all by snipping right in the pan. Not having to take out a whole set of tools just to "cut a little bit" is more relaxing than I thought.

Later on, they also came in handy for steak night. I could snip the cooked block of meat while holding it on the plate. From sausages to large cuts of meat, their range of use is wide.

Minced green onions and garnishes can also be finished with scissors

If you make slits in a green onion and then cut it with scissors, you can finish it like minced onion without a cutting board. When chopping a little bit of green onion for a garnish, it's faster to just snip it with scissors.

Sometimes I get lazy and cut carrots, even though they are big (lol). The fine serrated blades grip the food firmly, so the blades don't slip easily even on harder items.

Because they can be disassembled and washed, there are no concerns about hygiene

I used to think that kitchen shears were prone to trapping dirt in the blade joints, so I was a bit hesitant to use them on raw meat. However, these can be disassembled for thorough washing and are dishwasher safe. The handles are also antibacterial. Since I can scrub them vigorously after cutting meat, my concerns about hygiene have vanished. I think this is the decisive difference compared to 100-yen shop shears.

Things I couldn't do with 100-yen shop shears

I used to use kitchen shears from a 100-yen shop, but they were small and hard to apply force with, so I couldn't cut anything tough. Because they didn't cut well, I didn't use them, and because I didn't use them, they ended up in the back of the drawer... a vicious cycle.

The moment you switch to a tool that actually works, it suddenly gets used much more often. Now, these shears are the cutting tool I reach for most often after my kitchen knife.

By the way, they also come with a bottle opener. In our house, we use it maybe once a year (lol). Apparently, you can also use them to crack walnuts... I haven't tried that yet.

👉 3M Scotch Kitchen Shears, Multi-functional Cooking Scissors (Disassemblable/Antibacterial Handles) (Amazon)

When you have more options for "cutting," the kitchen becomes more relaxed

For those "I just want to cut a little bit" moments where it's not worth getting out a knife and cutting board, having shears as an option is great. It reduces the amount of dishes to wash and makes things easier. Rely on your tools and keep it simple.

If you're interested in other tools

I've compiled the kitchen tools that I, as the dad in charge of meals, use every day into one article.

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