On Thu, 23 Jul 2009 20:27:11 -0700, sf wrote:

> 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.

mine is a chicago cutlery carbon steel knife, and i do use a stone on it
from time to time. that's why i like it - i'm afraid to take the stone to
a stainless blade.

it looks something like this:

<http://www.amazon.com/gp/product/B0000BYEJB>

your pal,
blake