"Julie Bove" > wrote in message
...
>I don't usually watch videos, or cut little tomatoes but this is a cool way
>to cut them!
>
> http://sftimes.co/?id=490&src=share_fb_new_490


Great idea, just make sure it's a sharp knife. Thanks for posting this. :-)

Cheri

"Cheri" > wrote in message
...
>
> "Julie Bove" > wrote in message
> ...
>>I don't usually watch videos, or cut little tomatoes but this is a cool
>>way to cut them!
>>
>> http://sftimes.co/?id=490&src=share_fb_new_490
>
>
> Great idea, just make sure it's a sharp knife. Thanks for posting this.
> :-)
>
> Cheri

Sure!

On 2014-04-19, Cheri > wrote:

> Great idea, just make sure it's a sharp knife. Thanks for posting this. :-)

......'cept'in, now your got an extra plate to wash, which negates
the time you saved. You still may be ahead by a little, but is it
enough to give a rat's ass?

My time saver tip is, use those cheapo Ginsu/Aero/etc infomercial
serrated knives. Go through a tomato like Grant took Richmond. My
apologies to the Southern Belles of rfc. Tip o' the hat, ladies.

nb

On Saturday, April 19, 2014 2:56:23 PM UTC-7, notbob wrote:

I have one particular serrated edge knife that I dubbed my "tomato knife" it's a whiz.
The serrations are small, works like magic.

On 2014-04-19, ImStillMags > wrote:
> On Saturday, April 19, 2014 2:56:23 PM UTC-7, notbob wrote:
>
> I have one particular serrated edge knife that I dubbed my "tomato knife" it's a whiz.
> The serrations are small, works like magic.

No. I did not write that. Pull yer head out.

nb

On Sat, 19 Apr 2014 15:38:50 -0700 (PDT), ImStillMags
> wrote:

>On Saturday, April 19, 2014 2:56:23 PM UTC-7, notbob wrote:
>
>I have one particular serrated edge knife that I dubbed my "tomato knife" it's a whiz.
>The serrations are small, works like magic.

Same here, I have a very fine, serrated Wusthoff knife that's as good
as I've come across for tomatoes, or anything you want very
thin/accurate slices from. It's a bit like a miniature bread knife,
only with a much finer blade.

"ImStillMags" > wrote in message
...
> On Saturday, April 19, 2014 2:56:23 PM UTC-7, notbob wrote:
>
> I have one particular serrated edge knife that I dubbed my "tomato knife"
> it's a whiz.
> The serrations are small, works like magic.

I actually bought a tomato knife. I think it's the Khun Rikon brand. Works
great.

A simple rinse with hot water from the faucet would be enough of a "wash" and wouldn't take any time at all.

N.

"notbob" > wrote in message
...
> On 2014-04-19, Cheri > wrote:
>
>> Great idea, just make sure it's a sharp knife. Thanks for posting this.
>> :-)
>
> .....'cept'in, now your got an extra plate to wash, which negates
> the time you saved. You still may be ahead by a little, but is it
> enough to give a rat's ass?
>
> My time saver tip is, use those cheapo Ginsu/Aero/etc infomercial
> serrated knives. Go through a tomato like Grant took Richmond. My
> apologies to the Southern Belles of rfc. Tip o' the hat, ladies.

I waited to buy a Ginsu until they were down to 99 cents. It was actually a
really good knife. But sadly, I got rid of my mishmash of knives when my
dad sent me a new set in a block. But they turned out to be crap.

On 4/20/2014 2:17 AM, Julie Bove wrote:

> I waited to buy a Ginsu until they were down to 99 cents. It was
> actually a really good knife. But sadly, I got rid of my mishmash of
> knives when my dad sent me a new set in a block. But they turned out to
> be crap.

Many years ago my mother bought me a Ginsu knife from a TV ad. She
bought one for herself, also. I still have that knife and it's as sharp
today as it was the first day I had it. I love that knife and use it
for all kinds of things. I'd buy another if I could find them.

--
DreadfulBitch

There is no love more sincere than the love of food.
....George Bernard Shaw