On Jul 23, 2:43*pm, blake murphy > wrote:
> On Wed, 22 Jul 2009 13:50:41 -0700 (PDT), John Kane wrote:
> > On Jul 22, 8:50*am, John Kane > wrote:
> >> The Globe and Mail today had a short story on cutting tomatoes and
> >> building a rather interestingly bizarre *BLT. *The chef recommends
> >> using a thin sharp knife to avoid crushing the ripe tomato.
>
> >> Have a look at the picture of the knife and tomato and see it there is
> >> any reason to worry about crushing the tomato.
>
> >>http://www.theglobeandmail.com/life/...-recipe-blt/ar....
>
> >> John Kane, Kingston ON Canada
>
> > Has anybody noticed that the knife is backwards, *It is usually pretty
> > hard to cut something with the back of a knife.
>
> > John Kane, Kingston ON Canada
>
> huh? *looks o.k. to me.

Look closely. The sharp side of the blade is on the outside of the
direction of the cut. You can tell by the engraving on the blade. The
tomato is being held at a somewhat unusual angle.

John Kane, Kingston ON Canada

John Kane, Kingston ON Canada

On Thu, 23 Jul 2009 11:45:09 -0700 (PDT), John Kane
> wrote:

>Look closely. The sharp side of the blade is on the outside of the
>direction of the cut. You can tell by the engraving on the blade. The
>tomato is being held at a somewhat unusual angle.

Look closer. The top and bottom of the knife don't match. The tomato
looks like it was photoshopped.

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