1. Space prep: ensure that you have at least one arm’s length between you and the next closest person. Remove any obstructions or unnecessary objects from your station. Before you begin cutting, announce it to the others working nearby. Everyone in the area should be aware when the electric knife is being used — and they should stay clear until you announce that the cutting is done. The electrical cord should have enough slack for the blade to reach all micros and the electrical connection should be clear from any sources of water. The predetermined packing containers should be laid out with berry pads, ready to receive cut micros.
  2. For full trays, place a solid tray on an upside-down Deep 6-Pan so that one end is elevated and one end is on the table. For smaller trays, use some small pan to elevate one end of the work surface tray.
  3. Remove live microgreens from the garden tray using a pallet knife (if necessary). Delicately slide the micros onto the angled full tray.
  4. Plug in the electric knife, test the trigger away from the micros to see the blades move.
  5. Hold the knife in one hand and the catch pan in the other. With the blades facing away, place the leading edge of the catch pan on top of and just behind the blades. Test the trigger to ensure the blades can oscillate without severely agitating the catch pan.
  6. Starting from the end closest to the table top, pull the trigger and swipe the knife with catch pan uphill until the catch is full. Then release the trigger and place the micros into the appropriate container. Cut as low down as possible without cutting into the growing medium.
  7. Reorient the micros between cuts if necessary so that the blades have unobstructed access to the target patch.
  8. If the cut end of the micros is unclean, then hand prune with shears before placing into the container.
  9. Immediately after the cutting is complete, unplug the electric knife, remove and sanitize blades, and place back into the case. Do not leave electric knife plugged in and unattended.