On Wed, 22 Jul 2009 11:52:04 -0700 (PDT), aem wrote:
> 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
i also find that my boning knife does a good job on tomatoes. but you're
right, it does have to be sharp. you might have to be a little careful in
making a cut that first breaks the skin, if that makes sense.
your pal,
blake