We're not proponents of having a dozen knives hanging around your kitchen. You really need only a few essentials — a chef's knife and a small paring knife are two important ones, and many folks would add a bread knife to that list. But when it's not being used for baguettes, a bread knife is perfect for slicing tomatoes...
The serrated edge grabs onto a tomato's thin skin better than a regular chef's knife, cutting straight through rather than slipping off the side (and causing an injury) or squishing the tomato with unnecessary pressure.
When we are without a serrated knife, we simply "snip" the skin of the tomato with the sharp tip of our chef's knife to get some traction for slicing all the way through.
Any other advice on easy ways to slice tomatoes?
Related: Weekend Project: Sharpen Your Knives
(Images: Dexter-Russell 8-inch Bread Knife, $8.59 at Amazon; Flickr member tanakawho, licensed for use under Creative Commons)
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That's what I use (or sometimes a steak knife--it's the serrations that make it work, especially if you let your knives get dull like I do), but I admit to a new-found lust for one of those special tomato knives that drains and serves in addition to cutting.
view ValHalla's profile
ValHalla said: "but I admit to a new-found lust for one of those special tomato knives that drains and serves in addition to cutting".
What is this device of which thou speakest?
view ronzorelli's profile
The key for cutting a tomato is the knife has to be sharpsharpsharp. You can use a non-serrated blade if its sharp. Otherwise, a bread knife is your best bet.
view skittlbrau's profile
Oh, I do that. I always thought I was cheating.
view badifat's profile
I always use a steak knife since I do not have a bread knife and have almost sliced a finger off while slicing tomato after tomato with a regular chef's knife. I bake bread daily, yet I have no bread knife. I think I just realized how absurd that is.
view sar3j's profile
ronzorelli, I don't know if they have a name, I've just seen them in magazines. One was an antique, and sort of spread out into a flat circle with holes at the end, so you could drain and plate it. I saw a new version of something similar recently. Cool tools.
view ValHalla's profile
Sar3j, I think you know what your assignment is this weekend!
view kaanswfm's profile
Tomatoes are important. Use a tomato knife.
http://www.knifecenter.com/kc_new/store_detail.html?s=BO5700
http://www.williams-sonoma.com/products/4812491/index.cfm
view ratphooey's profile
The bread knife trick is good, but if I don't want to get out another knife I'll just prick the tomato with the tip to get my cut started and then slice.
view Kakugori's profile
The only reason to use a serrated knife (which tears at your tomato) is because you don't have a good, sharp chef's knife.
view angorian's profile
Cutco's spatula spreader knife is the *perfect* tomato knife. AND it's the perfect sammich-making knife: you can cut your veggies, spread your stuff, and cut the sammich in half with one tool. I freakin love mine.
view Jezebella's profile
I use the serrated steak knife that came in my knife set (each knife was sold separately, my mom put the set together). I only have one steak knife because I'm a vegetarian and it's my "tomato knife" (that's all it's used for). My mom uses a steak knife for tomatoes too.
view zhasmene's profile