First things first: put down the butter knife. Grapefruits are tough little brutes, wrapped in a thick pith that laughs at dull blades. You need a sharp chef's knife or a serrated knife—the kind with teeth that actually bite.
I’m looking at you, person still holding that sad blade from your avocado toast. Yes, you. Serrated is life here, because it saws through the membrane without squishing the juicy segments.
Prepare Your Battle Station
Pick a stable cutting board. Not a flimsy plastic sheet that slides around—use a damp paper towel underneath to anchor it. You want the grapefruit to sit still, not audition for a rodeo.
Wash the fruit first, even if you’re not eating the peel. You’d be surprised what’s hitchhiking on that dimpled yellow surface. Plus, it makes you look like you have your life together.
