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

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.

On Fri, 24 Jul 2009 13:45:34 -0700, sf wrote:

> 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

nope. i'm thinking that will be my next knife-related purchase.

your pal,
blake

On Jul 25, 1:19*pm, blake murphy > wrote:
> On Fri, 24 Jul 2009 13:45:34 -0700, sf wrote:
> > 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
>
> nope. *i'm thinking that will be my next knife-related purchase.
>
> your pal,
> blake-

Got a three- corner file in the tool box? It usually works well but
you need to be just a bit more careful. I used to know a chef who
only used such a file as a steel. He even had a pen clip welded(?) to
it so he could clip it on his jacket.

In a pince I've used the back of another knife.

John Kane Kingston ON Canada

On Sat, 25 Jul 2009 11:04:10 -0700 (PDT), John Kane wrote:

> On Jul 25, 1:19*pm, blake murphy > wrote:
>> On Fri, 24 Jul 2009 13:45:34 -0700, sf wrote:
>>> 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
>>
>> nope. *i'm thinking that will be my next knife-related purchase.
>>
>> your pal,
>> blake-
>
> Got a three- corner file in the tool box? It usually works well but
> you need to be just a bit more careful.

nope. besides, i would prefer to botch the job using the proper tool.

your pal,
blake

"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".