How and When to Cook With Scissors

When Mark first suggested, a full year ago, that we do a piece on cooking with scissors, I grabbed my everyday pair, held them in front of me like a divining rod, and set out on our quest. Cooks around the world cut up food with scissors; there’s so much to learn. In the year since, I’ve amassed quite a collection of kitchen shears, researched intermittently, and expanded my usage. In other words, I dawdled.

That is not my usual habit, but in this case I think it has benefitted the story. I’ve now had plenty of time to work with all the scissors shown above. (Full disclosure: most I purchased; some were sent to us as much appreciated free samples.) From the photo, you can tell how much they vary in size and blade type. And everyone will have a different way of holding and snipping, especially if you’re left-handed or have anything other than “average” size hands. This will have a definite effect on which pair you prefer.