On Jul 22, 5:50 am, John Kane > wrote:
> 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/...-recipe-blt/ar...
>
I use the Chinese cleaver, the chef's knife or the boning knife to
slice tomatoes, whichever comes to hand. They all work because I keep
them all very sharp. If your knives are dull enough that they would
crush a ripe tomato, you can use a serrated knife to saw through the
skin more easily.

Since I was taught how as a boy I have sharpened my pocketknives using
various kinds of stones. Years ago, sharpening knives became one of
my things to do while watching teevee. At some point I added the
kitchen knives to the activity. It's far from the most efficient way
to care for your knives but if there's a baseball game on, or golf,
you can get a whole lot of knives sharper than you can imagine. -
aem