On Fri, 24 Jul 2009 14:48:00 -0400, blake murphy
> wrote:

>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>
>

Do you have a steel? That will sharpen up your knife edge if it's not
too dull. http://usa.jahenckels.com/index.php?simple_view=81

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