That method is messed up. Just quarter, pop, and peel.

https://youtu.be/2tzmF9lEZi0

So take the knife, put your thumb and index finger on either side with the web of your hand on the blunt side of the knife with the sharp side away from you. Squeeze the back of the pit and it should pop right off.

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This is the method I saw all over Mexico. You can also skip the slicing part and just use a spoon to scoop/slice out small pieces.

You need to demonstrate this knowledge, along with how to properly roll a burrito, to graduate high school in California. I can personally attest.

I take off the pit by rubbing the knife against the sink so it pops off in the sink, and doesn’t dirty anything I can’t clean easily.

I just grip the put with a lipless bite looking like squidward trying a krabby patty. The pit isn’t that hard, it’s just mounted in a mush

The trick to getting the pit off the knife is to not whack it in to begin with. Hold the knife parallel to the first cut and use the point on the back of the knife near your hand to pry the pit up. It doesn’t take much force and the pit pops right out without sticking to the knife.

You guys have avocados?

/j

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