 A kitchen utensil that is used to score the chestnut prior to roasting. By carving a line, a cross or an "X" into the shell of the unroasted nut, it allows it to breathe during roasting and to resist exploding as the steam builds up. The chestnut knife is short shafted in order to keep the cut confined to the shell without going too deeply to pierce the inner skin. When preparing, place the nuts in a shallow pan and roast at 425 degrees for 30 minutes or slightly less. Following roasting, the knife can then be used to open the shell to remove the meat. To remove the nut, make a single score/cut fully around the middle of the shell. The nut may stick to the skin, but should be adequately separated to remove the nut easily. See Chestnuts
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