Frequently when I cook I make three or four times the quantity of soups or stews or puddings than I need for the immediate meal and I freeze the rest in plastic containers for future use. But also, I frequently find the frozen portion too large for the next use and I must resort to cutting the frozen block in half for the next use. This can be done with a sharp cooks knife but it is difficult to exert sufficient pressure for an easy cut. If I had a large knife blade with a handle at each end of the blade, much as in a carpenter’s draw knife, I could exert much more pressure on the frozen block and rock the blade, see-sawing through the cut making the effort easier and quicker.
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Or, you could freeze the food in smaller containers and thaw more if you need more. That way you aren't contaminating the leftover food on the cutting block.
For instance, if you are freezing soup, put the soup in small zip-lock bags and then put the bags in a bowl. That way you have versatile portion size as well as the sturdiness and protection of the bowl.
At times I do that, but at other times I want smaller quantities obtainable by cutting pieces from a larger frozen block. I find the term contamination rather odd in reference to a kitchen cutting board which is maintained at normal kitchen cleanliness standards. The knife in question would also be useful in cutting other foods such as hard cheese as the double handle provides an additional quality of control.