There are three ways to pit a cherry. Most often, I use a sharp paring knife to cut the cherry in half and then remove the seed. This keeps the cherry more aesthetic in appearance, which is important in some presentations. When presentation is not a concern – say for compotes, stewed fruit or pie – I use the garlic-crushing method. I lay the cherry on my cutting board, place the widest part of my French knife on it and smash down with my free hand. Lastly, there is always the cherry pitter. This can be purchased at all cooking supply stores. It is efficient and leaves the cherry intact for presentation.