Successful avocado slicing depends on not following the banana model of peel first, then slice. Avocados are best sliced with the skin still on.
Step 1: Cut lengthwise Cut the avocado in half lengthwise, from stem to bottom. Don’t try to slice through the pit—guide the knife around it so the avocado is separated into two halves, each still stuck to the pit.
Step 2: Twist two halves apart Twist the two halves apart. The pit will stick to one half.
Step 3: Stick blade in pit Hold the half with the pit in the palm of your hand and thwack the knife down onto the pit just hard enough so that the blade edge sticks in the pit.
Step 4: Detach pit Twist the knife to loosen the pit, which will detach cleanly from the flesh when you lift the knife.
TIP: A sharp, heavy knife is safest—because you’ll have to thwack much harder with a light, dull knife.
Step 5: Remove pit from knife Remove the pit from the knife with a kitchen towel, which will protect your fingers and give you a grip on the slippery pit.
Step 6: Slice through avocado flesh Slice through the avocado flesh with the knife tip running along the inside of the skin. Cut lengthwise for slivers, or cut both ways if you want it diced.
TIP: Be careful. Avocado peels look tough, but they’re easy to cut—and if your knife pierces the peel, your skin is next in line.
Step 7: Detach pieces from skin Detach the pieces from the skin by gently turning the skin inside out. If that fails, use a spoon.
FACT: The word 'avocado' comes from 'ahuacatl,' Aztec for testicle.