On Thu, 23 Jul 2009 14:37:36 -0400, blake murphy
> wrote:

>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.

I know exactly what you mean. The knife is fine for most purposes...
but it would be better if you sat in front of the TV with a whet stone
and sharpened it.

--
I love cooking with wine.
Sometimes I even put it in the food.