Tomato Knives..

[Gardeneer]

Good tomato slicing knife w/out tomatoes is like having a saddle but no horse.

Worth, I know what you meant = well.

Gardeneer

[Nattybo!]

Originally Posted by NarnianGarden

Gardeneer! That bread! Now that's something real... Sourdough?

Ha ha ha! I am glad to know that I am not the only one with bread lust


Ummm, knife? I use what ever knife is handy and clean?

Most of the time I just whack them in half, salt generously, and bite them like an apple. But I am just fancy that way

[Gardeneer]

Originally Posted by NarnianGarden

Gardeneer! That bread! Now that's something real... Sourdough?

Not Sourdough. Just freshly baked whole wheat.
BTW: I cut it w/ my chef knife. Now I am eating a gogonzola cheese sandwich w/ a glass of Merlot . No tomatoes yet.

[Worth1]

Originally Posted by Gardeneer

Not Sourdough. Just freshly baked whole wheat.
BTW: I cut it w/ my chef knife. Now I am eating a Garbanzo cheese sandwich w/ a glass of Merlot . No tomatoes yet.

All I have had to eat today is home grown tomatoes a cucumber and some beer.
The bread looks good.
Worth

[Gardeneer]

Talking about tomatoes AND slicing them :

I went to a quick grocery shopping. I looked at the tomatoes, but non appealed to me , from on-the-vine ,$1.99/lb >>> heirloom $4.99/lb . I am going just to hold on until my own home grown get ripe. Then I will test my knife's sharpness and test the taste of them maters.

[NarnianGarden]

You guys and gals are a wealth of information! Didn't know that about samurai swords etc., but makes prefect sense.
The Japanese are a very smart people.

About bread: I love pitta bread (and all other Mediterranean and Middle eastern types), and happily eat some white bread from time to time. But my fave: a real loaf of sourdough bread, either homemade or from an artisan bakery.
Yoghurt makes an excellent 'starter' for that...

Back to toms and knives: I think I'll just stick with my knives that I already own and won't get another one... Especially if it's true that serrated blades cause more corrosion to the cutting board. I don't need extra plastic particles into my system..!

[taboule]

Gardeneer, That's an interesting handle on the Chinese knife. Looks like an inlay of one wood into another. Did you make it or bought it as such?

[Gardeneer]

Originally Posted by taboule

Gardeneer, That's an interesting handle on the Chinese knife. Looks like an inlay of one wood into another. Did you make it or bought it as such?

I bought that years ago from a Chines store. .
The handle is made of solid brass pieces with inlay of some wood on each side. .
I also love that Chinese text on it, though I have no idea what it means. Maybe just a brand name.

Gardeneer

[taboule]

Originally Posted by Worth1

Over 36 years and still going strong.
Worth
Attachment 61104

Worth, nothing like old classics. I have a few of these that I rescued from yard sales/flee markets, for pennies. Waiting to have some spare time to recondition them: clean and put new edge on blade and refinish the handles. They have such a warm feel to them. For meat as you said, and non-acidic veggies -no tomatoes for these boys.

[cjp1953]

Originally Posted by clkeiper

I have one from "Warthers" Knives ( a small museum here in Ohio...if you ever get here they are in Dover. It is the most unique family run museum I know of. Mooney Warther had a 4th grade education yet carved trains to scale starting on discarded animal bones. they they started making knives to support the museum...kitchen knives and carving instruments ) ... my absolute favorite knife for tomatoes. It has a very fine serrated edge.

I agree they make great knives and the museum is like no other.His grandson has his maybe 10 miles down the road on RT39 going towards Berlin.He carves ships from ivory that his grandfather collected.I was just by there Thursday when my wife and spent the day down in Amish country.

[bower]

Ah, you guys... I could listen forever to the metalwork talk and be enthralled. I would love to make knives or swords or just watch somebody do it. But in real life my besties for tomatoes are the 4 for a dollar finely serrated steak knives. I have another favourite knife also finely serrated but long and strong enough for filleting fish. The wider serrated knives are no good they nick me. My lack of chopping skills is legendary... dinner will be late. I have no future in the commercial harvest of lettuce. When the knife is sharp, I have to go slower. I had a favourite paring knife for years, but I managed to snap the blade trying to pry frozen giblets out of a duck. I kept the stub, and I use it just for chopping almonds, because it's the only knife that doesn't make em fly off onto the floor. Maybe it was a lefty knife all along.
If tomatoes could be cut with a hammer, it'd be a different story.

[Worth1]

Bower my mother in laws knives were so dull I couldn't tell what side needed to be sharpened.
She got mad at me for sharpening them one time because she cut herself on them.

Worth

[Worth1]

Getting ready for some salsa cruda.
Worth
IMG_20160529_42868.jpg

[ginger2778]

Oooh. Pretty!

[Salsacharley]

Lookin reeeel good! I mean, reeeeeel good!