Any good techniques/equipment/etc. for this task? I’ve got 20 limes to do tonight, but my last batch was about 40 lemons, 40 limes, and some other assorted citrus. I seem to run into this a lot, even though i’m not a pro chef or anything. What do they do in commercial kitchens? I can’t imagine they are sitting there with a knife or microplane, or are they?