"blake murphy" > wrote in message
...
> 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>
>
>
I have the exact same knife, it's actually stainless steel, even says so at
that web site; "high carbon stainless steel".