Then, working over a bowl, use a knife to slice into the fruit along the walls lining the segments, allowing the wedges, or supremes, to drop into the bowl as you go.

WSJ: Missy Robbins's Sea Bass With Oranges, Olives and Basil | Slow Food Fast

To section the fruit, first remove the skin and pith with a sharp paring knife.

WSJ: Michael Schwartz's Striped Bass with Grapefruit and Pickled Radish

Apart from a small knife found in a sealed Tupperware box in the Zafira, along with fruit peelings, there was no blade.

BBC: Stephen Nolan