How exactly do you get half of an avocado with a flat face? Slice through the pit like a cyborg?

To save half an avocado for later in the day, I just leave the half with the pit sitting face up. Then later I scrape the tiniest layer of brown off.

Perhaps I can describe my process.

Remove the hard bit where the stem attaches (if present.)

With a sharp knife slice into the avocado until you hit the pit.

Rotate the Avocado to slice around the pit until you get back to the starting point (and remove the knife.)

Twist the two halves to separate them. The pit will stick in one half.

Chop the pit with the knife (but not enough to cut it in half!) Twist to remove the pit.

Or just search Youtube for "pit avocado Martha Stewart" who demonstrates this better than I can explain it in about 15s.

I've seen the technique of using the knife to rotate the pit, but I don't really do it because I'm generally happy with radial pieces so cutting the pit half into quarters isn't a problem. I also just generally have one avocado at a time, so I'm not going for speed (as one would say making guac).

But my point was that unless you actually slice the pit in half, neither half is going to have a flat face that you can put on a plate of oil or whatever. Rather one half is going to have the pit sticking out, and the other half is going to have a pit shaped indentation that doesn't touch the oil.

I guess the indentation only interacts with the little oxygen that is trapped there, which might not be enough to substantially brown it.

Inexpensive avocado prep tools have a triple knife point that grabs the pit, main serrated knife for cutting, and grill area for slicing into slabs.