On Tue, 1 Sep 2009 13:28:47 -0700, "Theron" > wrote:

>
> wrote in message
.. .

>>>....The V shaped blade lets you thin slice tomato.
>>>No straight blade mandoline will slice tomato....
>>
>> That all depends on the ripeness of the tomato and the angle and sharpness
>> of the blade, doesn't it? There's nothing magic about the v-shape.
>
>There is something "magic" about the v-shape. A greater length of the blade
>is used for a given diameter of what you're slicing. As well you're cutting
>sightly in an angled backward forward fashion, which always makes slicing
>more effective than with a blade at 90 degrees to the cut food.....

That is what I referred to as "the angle of the blade." You've said nothing to
support any value of the V-shape. Quite the opposite, actually: if you're
sliding down one side of the V, youre likely to collide with the other side at
much closer to a 90-degree angle.

Once you're into the meat on both sides, then the V-shap increases the cutting
length. But up until that point, when you're trying to make the initial incision
through the tomato skin, the V -- meaning *both sides of the V* -- is of no more
value than a single angled blade.

-- Larry