SC - Re: BOUNCE knives and tomatoes

Michael F. Gunter michael.gunter at fnc.fujitsu.com
Wed Jan 27 08:49:55 PST 1999


> In a message dated 1/27/99 5:05:31 AM US Mountain Standard Time, troy at asan.com
> 
>    writes: 
> 
>    > Tomatoes are never an exception; if they give you trouble you 
>    > need to learn to sharpen a knife 
> 
>    You've obviously only tried to slice those pink plastic balls sold in
> grocery 
>    stores labeled "tomatoes" that have no true relationship to real tomatoes 
>    grown in dirt in the sunshine. A real tomato's skin is paper thin, and only
> 
>    fleetingly connected to the delicate flesh beneath, which is bursting with 
>    juices and soft and lovely. Slicing with a straight edged knife leaves 
>    bruises, tears the skin, and crushes the flesh. 
> 
>    Mordonna DuBois 
>    Atneveldt, Atenveldt 
> 
> 
> Yes, a serated knife does _usually_ work better but if you have a straight
> edged knife that is sharp enough, you can slice quite nicely through the
> amittedly delicate skin of a "real" tomato.  Wiltshire brand works really
> well, but I am able to put an edge on a *good* knife with a sharpening stone
> that works just as well (and I have little practice doing this so most people
> should be able to do the same).  The key here is that the knife *has* to be of
> good quality or it will not hold it's edge for more than a few passes of
> whatever it is cutting, including tomatoes.
> 
> Katrynka Chornovoloskaya
> Ramsgaard, Northern Region, An Tir.
> 
> 
> Two things stand like stone:
>      Kindness in another's troubles,
>      Courage in your own.
> 
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