Limited Edition Collector Blades
How to Cut Limes: Wedges, Wheels and Juicing Cuts
How do you cut limes into wedges? Trim both ends, cut the lime in half lengthwise from end to end, then cut each half into 3 or 4 wedges. Trim the white center pith from each wedge so it squeezes easily. Our pick is the Dalstrong Gladiator 3.5" Paring Knife ($35), German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified. A small, sharp blade cuts through lime peel cleanly and gives you precise control over thin wheels and neat wedges.
Limes go into tacos, drinks, curries and salsas. The way you cut them changes how easily they squeeze and how they look on the plate.
Cuts and uses
| Cut | Best for |
|---|---|
| Wedges | Tacos, drinks, plates |
| Wheels | Garnishing glasses and pitchers |
| Juicing "cheeks" | Getting the most juice, no seeds |
| Halves | Citrus press |
Step by step
Wedges: trim the ends, halve lengthwise, then cut each half into 3 or 4 wedges. Slice away the pithy center strip.
Wheels: trim one end, then cut thin rounds crosswise. Cut a small slit to the center to hang a wheel on a glass rim.
Juicing cheeks: stand the lime on end and cut off the four sides just next to the center core, leaving a square core. The cheeks squeeze easily with no seeds.
Halves: cut crosswise through the middle for a citrus press.
Getting more juice
- Use room-temperature limes; cold limes yield less juice.
- Roll the lime firmly on the counter under your palm before cutting.
- Choose limes that feel heavy for their size with smooth, thin skin.
Zest first
If a recipe needs both zest and juice, zest the whole lime before cutting it. Once it's cut, zesting is much harder.
Bar tips
For a party, cut wedges and wheels ahead and keep them covered in the fridge. Use a clean, dedicated board so the citrus doesn't pick up garlic or onion flavors.
Storing
Whole limes last longer in the fridge than on the counter. Cut limes should be wrapped and used within a day or two. For other citrus techniques, see how to supreme citrus.
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 limes?
A small, sharp paring knife. The Dalstrong Gladiator 3.5" Paring Knife ($35) cuts clean wedges and thin wheels.
How do you cut lime wedges for drinks?
Halve lengthwise, cut each half into 3 or 4 wedges and trim the center pith.
How do you get the most juice from a lime?
Use room-temperature limes, roll them first and cut juicing cheeks.
Should you zest before cutting?
Yes. Zest the whole lime first.
How long do cut limes last?
A day or two, wrapped in the fridge.
