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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