Jane Mulberry wrote: but my main kitchen use for mine is opening coconuts and separating the coconut flesh from the shell. A knife is NOT a safe tool to do this, as I discovered after a nasty cut!
But that's the way I deal with coconuts. I use a Chinese rectangular profile chopper.
But I use a different technique. The professionals at the market just chop 3 times at the coconut and a
triangular manhole is made into the coconut and shell.
But I don't possess that kind of muscle-brain coordination. I am most likely to lop off bits of my body
in the process.
So what I do is shave bits off the husk and progress towards the shell. I end up with a shell
and bits very suitable to cover bare soil when they dry or fuel for fire or stock for biochar..
I then stab the shell with the corner of the knife nearest the handle. Small stabs to be sure
or baton the corner into the shell. Ta da , the shell is breached.