Two Tools for Tomato Season

We're thrilled that field-grown tomato season is finally here on the East Coast. Here's two tools to keep in mind to make sure you can get at all that summery tomato goodness.

We were given this knife as a "cheese knife" from Crate and Barrel (they don't seen to carry it anymore) but once pressed it into service for tomatoes. Now we're hooked and reach for this knife every time we cut a tomato. It is bigger than a paring knife, with a serrated edge like a bread knife ...

The serrated edge helps to get through the tomato's thin skin and all the juice inside without crushing the fruit. A true tomato knife doesn't have the hollow center, but we're flexible.

The bench scraper is also great for working with tomatoes. The edge of the bench scraper can get under all of those tomato bits -- seeds, juice and all -- and move them into the pot or a serving bowl.

Comments (5)

If you keep your knives properly sharpened, you will never have to "saw" at a tomato.

posted by angorian on July 30th 2007 at 5:10pm
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I know my knives need sharpening, but I have no idea how to do it, and am too nervous to shlep my knives around (how does one carry knives around outside the apt??)
Any tips on how-to sharpen dull knives?

posted by kkf on July 31st 2007 at 5:22am
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kkf,
What a great Good Question...I'm curious for an answer. In the meantime, if you want to take your knives for a walk, I've done it by wrapping each blade in a section of newspaper and taping it up tightly. Then I put them into a bag with a towel for padding. I still feel like a serial killer taking my bag of knives on the subway....

posted by Michelle of Montreal on July 31st 2007 at 10:30am
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I have a sharpening stone I use on my knives. I got the new stone at the local small town hardware it is approximately 2x6x1 inch. My stone is double sided with a courser side for quick honing followed by a fine side which seems to polish the honed edge and allow my knives to hold their edge longer. I use water as a lubricant for my stone by running a stream of water over it as I work.

When I use the coarse side I swipe my knife blade forward at about a 30 deg. angle from the stone. **Be sure to keep your fingers out of the way** Do not press hard as you swipe the blade over the stone, just gently guide it. I usually do each side of the knife about 6 or so swipes. Then I turn to the fine side of the stone and swipe again at a smaller angle, more like 15 deg. again about 6 times per side.

I have no idea if this is the 'correct' way to sharpen a knife but it is what works for me.

posted by Alice on July 31st 2007 at 2:01pm
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If you've never sharpened knives before, one of those ceramic sharpeners with guides is probably a good way to go.

posted by angorian on August 9th 2007 at 2:45pm
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