Tomato Knives..

[rhoder551]

I'm going to resurrect this subject later on when more of us have tomatoes to show off but have enjoyed all of the comments and photos. I have a favorite knife I use for cutting tomatoes, it really does not cut so well but got it along with some other things from my fathers stuff when he died. He was crazy and a bad-★★★ but he had opinions about knives. Don't know why he had this particular one since it isn't great but I am reminded of him whenever I use it. It is a small knife with tiny serrations, could be some kind of steak knife but I don't know for sure. When I have photos of my tomatoes I will include the knife....

[MissS]

Oooooh, what a lovely smorgasbord!

[clkeiper]

Oh worth, that looks very yummy. I think it takes about 18 hours to drive... unfortunately. bummer. otherwise we would be right over for that crude salsa. Adrian was looking for something to clear his head the other night and I had a jar of my slasa on the counter that hadn't been opened yet. I said it may not be very spicy, though... whew whee@! I wonder what I added that was atomic to that jar... we could hardly choke it down. My lips were burning.

cjp, several times we have driven by the ship museum and haven't stopped and everytime we go by we think we will stop the next time. I always seem to be on a mission from there to Berlin and need to get home. Do they have knives there, too?

[peebee]

Originally Posted by Gardeneer

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

It says NIHON (Japan) in kanji on it, it is a Japanese knife. I'll try to read what else the characters say but some of it is hard to see.

[NarnianGarden]

Yum, Worth! What are those varieties?
Is the green one a GZ?

[Rootwad]

We love the Rada tomato knife we give them as gifts. Mater o fact we like all of the Rada products.

[Father'sDaughter]

While I don't always use it for tomatoes now that I have better knives, it does do a nice job with them unless you want razor thin slices. It's perfect for getting through crusty loaves of bread. It saws through heads of lettuce without bruising--a must when slicing heads of romaine for Caesar salads.

Oh, and it worked beautifully for cutting batts of Roxul insulation when we were remodeling the bathroom.

I bought it and a set of the steak knives about thirty years ago on clearance at a local department store.

http://youtu.be/KXC5k9cayG8

[Worth1]

Here is the best serrated tomato slicing knife you will ever own.
Hand cut by little ole me and can be dressed with a stone.
The edge is on both sides.
Worth
IMG_20160530_6870.jpg

[Worth1]

Idea of how small the teeth are.
Worth
IMG_20160530_54519.jpg

[Rootwad]

A ceramic knife best for cutting lettuce the edge of the lettuce will not wilt and turn dark like it does when using a metal knife.

[Cole_Robbie]

I gave out ceramic knife sets for Christmas. They were a big hit.

[Anthony_Toronto]

This is what I have, probably overkill but it certainly works well for slicing:

http://cdn1.everten.com.au/media/cat...1458420666.jpg

[Worth1]

Originally Posted by Anthony_Toronto

This is what I have, probably overkill but it certainly works well for slicing:

http://cdn1.everten.com.au/media/cat...1458420666.jpg

Anthony that is a good knife.

ceramic knives are great for many people.
I have considered one but have not purchased one yet.
I am afraid I will drop and break it.

As for metal and food you have to be careful as to what you use.
I watched a show on TV about the making of a sushi knife from the forge to the kitchen.
It was carbon steel
The guy doing the show got to slice sushi with it and then he laid it down for a wee bit.
The Japanese Sushi chef said you have ruined the knife and now it has to go back to the knife maker and be polished again.
By not wiping the knife after its use the smallest of stain had appeared on the blade.
This will impart a bad flavor to the fish.
A little over the top but it is what I saw.
When I use my carbon steel knives they have mineral oil on them they get washed and mineral oil on them.

Worth

[Anthony_Toronto]

Originally Posted by Worth1

Anthony that is a good knife.

ceramic knives are great for many people.
I have considered one but have not purchased one yet.
I am afraid I will drop and break it.

As for metal and food you have to be careful as to what you use.
I watched a show on TV about the making of a sushi knife from the forge to the kitchen.
It was carbon steel
The guy doing the show got to slice sushi with it and then he laid it down for a wee bit.
The Japanese Sushi chef said you have ruined the knife and now it has to go back to the knife maker and be polished again.
By not wiping the knife after its use the smallest of stain had appeared on the blade.
This will impart a bad flavor to the fish.
A little over the top but it is what I saw.
When I use my carbon steel knives they have mineral oil on them they get washed and mineral oil on them.

Worth

I've been looking at ceramic knives also but worried about the same thing you are! As for wiping after use I TRY to be good about this but in the flurry of slicing dicing chopping cooking serving eating and drinking wine I sometimes forget. I think the idea of a small stain imparting a bad flavour is indeed overkill though...

[NarnianGarden]

I try to rinse after every use, no matter if the knife is small or large.. Especially acidic fruits can really 'eat it up' and cause damage..