Limited Edition Collector Blades
How to Cut Sunchokes (Jerusalem Artichokes)
How do you cut sunchokes? Scrub them well, trim off any small knobs and dark spots with a paring knife, then slice into rounds or cut into chunks. Peeling is optional. Put cut pieces in lemon water if you aren't cooking right away. Our pick is the Dalstrong Gladiator 3.5" Paring Knife ($35), German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified. Its short, nimble blade gets around the knobs and bumps of sunchokes, trimming dirt and dark spots before slicing.
Sunchokes, also called Jerusalem artichokes, are knobby tubers with a nutty, slightly sweet flavor that roast up crisp outside and creamy inside.
Cuts and uses
| Cut | Best for |
|---|---|
| 1" chunks | Roasting |
| Thin rounds | Chips and gratins |
| Rough chop | Soups and purées |
| Shaved | Raw salads |
Step by step
- Scrub. Use a vegetable brush to clean the crevices.
- Trim. Remove small knobs and any dark or soft spots.
- Peel (optional). The skin is edible; peel for smooth soups.
- Cut. Slice or chunk evenly so pieces cook at the same rate.
- Hold. Keep in lemon water to prevent browning.
Choosing sunchokes
Pick firm tubers with smooth skin and fewer knobs, which makes prep easier. Avoid soft or wrinkled ones. Store in a paper bag in the fridge for up to two weeks.
Cooking ideas
- Roasted with olive oil, thyme, and garlic
- Blended into a creamy soup
- Thinly sliced and fried into chips
- Shaved raw into salads with lemon
Sunchokes contain inulin, a fiber that some people find hard to digest, so start with a modest serving if you're new to them.
Knife safety for firm produce
Hard, round, or knobby vegetables cause more kitchen slips than anything else. Always cut a flat side first so the piece sits still on the board, curl your fingertips under, and let the blade do the work. A sharp edge needs less force, so it's less likely to skid off a tough skin. Put a damp towel under your cutting board to stop it moving, and keep the knife edge honed between sharpenings.
Prep ahead
Most firm vegetables can be washed, peeled, and cut a day ahead. Store cut pieces in an airtight container in the fridge, and if they brown quickly, keep them covered in cold water with a squeeze of lemon until you cook.
Knife technique for produce
Set your cutting board on a damp towel so it can't slide. Hold the knife with a pinch grip and guide the food with your other hand in a claw, fingertips tucked under, as covered in how to hold a kitchen knife. Cut round vegetables in half first so they sit flat and can't roll. Let the blade slide forward through the food instead of pressing straight down, and keep the pieces a similar size so they cook evenly.
Keep your edge sharp
Clean cuts depend on a sharp edge. Cut on a wood or composite board, hand-wash and dry your knife right after use, and give it a few light strokes on a ceramic honing rod before each session. A sharp knife needs less force, which makes it safer and more precise.
Our top picks
Paring Knife 3.5", Gladiator Series, NSF Certified ($35). Spec sheet: German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified.
Lionswood Teak Cutting Board, Medium Size ($169). A large, knife-friendly board for produce prep.
FAQ
What knife is best for cutting sunchokes?
A paring knife for trimming plus a chef's knife for slicing. The Dalstrong Gladiator 3.5" Paring Knife ($35) handles the knobby tubers easily.
Do you have to peel sunchokes?
No, the skin is edible. Just scrub well.
Why do sunchokes turn brown?
They oxidize once cut; lemon water helps.
Can you eat sunchokes raw?
Yes, thinly shaved in salads.
What do sunchokes taste like?
Nutty and slightly sweet, like a cross of potato and artichoke.
