Cutting Soft Fruit and Vegetables with a Crinkle Cutter

Safety

Check the school's allergy list before offering this or any food work.
Use only a crinkle cutter or butter knife; the adult makes any first cut with a sharp knife out of the children's reach.
An adult sits beside the child for the whole work, and both of the child's hands stay on the handle while the blade is on the food.
Firm foods such as cucumber and cheese are cut into thin sticks or thin slices, not cubes or round coins; raw carrot is not used because hard raw carrot rounds are a choking food for children under 4.
The child sits to eat, with a few pieces on the plate at a time.

1
Check the allergy list. Invite the child, wash hands together, and put on aprons.
2
Cut the food in half lengthwise ahead of time with a sharp knife out of the children's reach. Place one piece flat side down on the board.
3
Show the crinkle cutter. Hold the handle with both hands, one next to the other.
4
Place the blade across the food near one end. Press down and rock the blade until it touches the board.
5
Lift the cutter and look at the wavy edges on the cut piece. The wavy edge is the point of interest.
6
Move the blade along a little and cut the next piece. Put the cutter down on the tray.
7
Invite the child to cut. Remind them that both hands stay on the handle.
8
Place the pieces on the plate. The child sits and eats them, or carries the plate to the snack table.
9
Carry the cutter and board to the washing area together.

Pieces still joined at the bottom show the blade did not reach the board; food that slides shows it was not placed flat side down.