Look, if the knife part scares you go ahead and squeeze that baby to your heart’s content. I’m sticking with the way real chefs do it.
ETA: not because I’m a kitchen snob, but because squeezing any fruit hard enough to pop out a pit means squeezing hard enough to soften or bruise it. And I’m Mr. Whipple* when it comes to unnecessary fruit-squeezing.
(*look it up, kids.)
