"John Kane" > wrote in message
...
> The Globe and Mail today had a short story on cutting tomatoes and
> building a rather interestingly bizarre BLT. The chef recommends
> using a thin sharp knife to avoid crushing the ripe tomato.
>
> Have a look at the picture of the knife and tomato and see it there is
> any reason to worry about crushing the tomato.
>
> http://www.theglobeandmail.com/life/...rticle1226451/


I knew a chef who had a bunch of these kinds of knives. This was a long time
ago and they were somewhat of a novelty as no one had ever seen them. To
me, they were more like razors than knives and he was a bit obsessive about
them.

Anyone using knives with ceramic blades? What do you think of them?

George L