apartment therapy changing the world, one room at a time

I've got your pithy and eloquent right here!

My choice: The Tomato Knife

Why: I currently own a few Wusthof's, sans a tomato, and did my knife research before I made the investment. Besides, I cut lots of tomatoes!

Kitty, from www.myhusbandhatesveggies.com

Oh where oh where has my paring knife gone?
Oh where oh where could it be?
With it's blade dulled short and it's handle broken off
Oh where oh where could it be.

would love to review the paring knife! my cheap $15 ghetto-mart brand broke!

My knife choice: paring knife

My knife reasons:
1. I've been looking to get new knives and think that a paring knife is great way to "audition" a brand.
2. Kitchen helpers are more helpful when there's more than one sharp knife in the kitchen.
3. Serrated steak knives cannot always substitute for paring knives.

I recently re-committed myself to cooking after a long lapse. As part of my commitment, I just joined a local CSA. My cheap starter kitchen knives take the fun out of chopping my gorgeous veggies. I hope to stay committed to cooking, and a good paring knife would really help.

I've converted to carbon-steel knives because they're much easier for me to sharpen. The drawback is that you have to wash and dry them immediately after using them, especially if you've cut anything acidic.

I would be thrilled to test and review the paring knife for you. At the end of next week, I'll be moving from my apartment kitchen with its Henckels chef's knife and Global santoku, to a temporary residence at my boyfriend's parents' house, where all of the knives are very small and very dull. As I hope to cook meals that are neither small nor dull, it will be essential to have a quality paring knife at hand! It will get a real workout prepping produce for the four of us for a month, plenty of time for me and the knife to get to know each other.

I would love to review the paring knife-

I have a Wusthof Santoku and while extremely stylish and weighted nicely I found that it it held up disappointingly to my $10 "Good Cook" brand cook's knife as far as keeping an edge.
I would much rather have a sharp knife than a nicely weighted aesthetically pleasing one. So, this is why I would like to see how the Wusthof compares to my cheap yet effective $6 paring knife.

Well, I'm off to culinary school in a few weeks and given the schedule I've set for myself, it's looking like one of life's ironies that I won't be doing much home-cooking for the foreseeable future. Since I think I'll still need to feed myself, I'm spending the next two weeks stocking my pantry with canned goods (tomatoes!) and freezer with frozen dinners (calzones and soups with smalled diced up veggies!). I'd love to sample either knife and I promise I'll be giving them a good workout these next few weeks. Oh, and as a bonus, I just had a new roommate move in who's as sweet as summer corn, but not the most kitchen saavy. If we're looking to see how these knives fare in non-cooker hands, she'll be an excellent test subject.

I'd love to try a cleaver, if there is one in the collection. I've been unsatisfied with the balance of most of the ones I've tried. Balance, as you know, is critical to achieving the perfect brandishing pose when threatening the loved one who insists on cleaning up behind you even though you aren't finished cooking.

It also makes it easier to chop things up. Food, I mean.

Because my boyfriend is afraid I'll cut myself chopping veggies if I don't get a better knife....

I have a set of knives I picked up cheap in grad school and that's exactly what they are. Now that I'm out of school and find more time to cook on my hands, I'm frustrated with my current set of knives. I'd love to put the cook's knife (or even the Santoku!) through its paces!

for me, the salad of the season has been halved organic grape tomatoes dressed with extra virgin olive oil, sprinkled with fleur de sel and cracked black pepper, and garnished with mint (picked fresh from my terrace!). simple enough to toss together, but those sweet (and slippery) little grape tomatoes can be tricky to cut in half - i'd love a chance to test out the tomato knife on them.

I don't believe in having too many knives in my collection. My prized cooking possession is my Global chef's knife, but I also have a long bread knife that I originally bought for slicing cakes horizontally, and a paring knife... And I have to say I use the paring knife more often by far than the others... It's in my hands on a daily basis when peeling or slicing fruits and vegetables.

Seems like everyone is requesting this knife, but I would be thrilled to test it out. I will be on vacation next week on Long Island, and intend on cooking up a storm. I'd be happy to bring it with and report on the help it gives in cooking all week long!

Dedicated and staunch supporter of Global knives I have never been satisfied with another knife. Uncomfortable in others’ kitchens slicing and dicing with inferior tools – it is time I branch out.

The Global chef’s knife assaulted me, robbing me of the tip of my finger and forcing me to spend the evening in Lenox Hill Hospital last week. Out of spite, I would love the opportunity to try the Wüsthof Classic Ikon 3 1/2-inch paring knife.

I would love to try to the chef's knife. A friend gave me a salsa cookbook for my birthday and I would love to find a knife that can handle the various ingredients. Going from tomatoes to shallots can be a challenge for my Ginsu 2000 (housewarming gift many years ago).

My first and only knife set is a Wustoff 8 piece from the lower end of the quality scale. Of the original 8 pieces, two of the knives (one of the pairing and a longer, de-boning-type knife) have somehow lost their end-points. I'm not naming names, or making a list, but my boyfriend is notoriously hard on things.

Chopping vegetables is one of my favorite parts of cooking, and I use the chef's knife from the set constantly. However, seeing how two of the knives' steel have already proven flimsy, and my desire to keep my fingertips, I'm in the market for a more upscale, sturdy set. I would love a chance to test out a new line of knives via the Santoku knife and see how much better it can dice a onion and how well it will weather my boyfriend's heavy hand. If that knife can remain sharp after a few weeks with us, I will have found my next knife set.

I would love to review the tomato knife for you!

I live for being in the kitchen (except for the cleaning part, a necessary evil in my mind) and feeding people is a favorite pastime of mine. Plus, seeing as I only buy tomatoes when they are in season, now is the perfect time to try out a knife like that.

I would also like to see what other uses a tomato knife would be good for. I doubt it is a true single task knife. Perhaps it would work well on soft cheeses? Persimmons? Figs? The possibilities are endless and I'd love to experiment!

I would like to test the paring knife. Can't wait to get my hands on it and see how it twists around a tomato stem site. Being sharp isn't really a test of how good a knife is, it's how it holds the edge. I'm curious to look at the metal and see its striations, feel how comfortable the handle is and get a close look on how its constructed. I want to harshly chop something on a board to see if that dulls it easily. I basically want to review it on a functional and aesthetic level. I'm always curious about new knives on the market, especially when they claim to be the "best".

Margery (Samurai Sharpening Service)

As a cook, I am a lover of all types of food, but I have a special place in my heart for tomatoes in all their juicy, colorful, summertime glory.

As a graduate student, I am unfortunately too short on cash to give these beauties a chop with a worthy blade, and I would relish the opportunity.

I would be delighted to give that tomato knife a good workout on bushels of fresh farmers market tomatoes! I can see them now... fried and green, chopped with olive oil and basil, tossed with pasta, straight up with a sprinkle of salt...

I'd love to try out and review the tomato knife. I own Wustof's Chef Knife from the Grand Prix II line, and almost bought the coordinating tomato knife. Instead I went for the chef's/paring knife dual set, and have been missing the tomato knife ever since. Instead, I've been using a Farberware steak knife. Needless to say, it doesn't have the heft or quality I was originally looking for.

Plus I eat tomatoes practically every day! There's nothing like a fresh and juicy Jersey tomato sandwich! Actually, this one knife could cut the bread, slice the tomato, and chiffonade the basil.

Pick me please!

In my last life, I spent a few months selling knives in a cookery store. What we were missing--and what I haven't seen before this--is a knife that combines the weight of the "classic" European brands with the blade style of the Japanese ones. I would have sold a lot of these--and probably bought one too!
I just read Melissa Clark's ode to the summer tomato in yesterday's NYT. And my boyfriend, who loves tomatoes so much that he mentioned them in his online dating profile, is showing up for a good stint tomorrow. Armed with recipes, a vociferous eater and (finally) some worthy specimens in my local market, I'd love to take a spin with the tomato knife.

I would choose to review the tomato knife. With the summer winding down, I have baskets full of home-grown tomatoes just dying to be dealt with but my knives are cheap and do not cut the tomatoes well. In fact they just kinda squish in my hands when I try to slice them. This is my first year cooking for my new husband in my new house and with my new garden and I would love the opportunity to write a review about a knife that could handle my new tomatoes!

Oh Sara Kate,

I YEARN to review the tomato knife for you!

I own a Wusthof chef's knife that I purchased, as a knife novice, after much research. I love it more than puppies and rainbows and chocolate.

I'd save it in a house fire.

I've loved/abused it almost daily for over a year now.

Magically, I received the matching pairing knife AND the sharpener for Christmas. I adore both of these items ALMOST as much as my original purchase.

But still--No tomato knife!! While I can say that the hollow grounds (the "dents") on my chefs knife are a good feature, the knife still attaches itself to tomatoes like a leech, and the extra pressure required to slide the non-tomato blade through said fruit-of-wonder-and-delight can sometimes bruise its delicate, ripe skin and squish out its lovely seeds.

Oh how, in the heart of heirloom tomato season here in Alabama, my knife-stickage woes pain me.

If ONLY I had a tomato knife...

Apartment Therapy Kitchen, I do solemnly swear, upon my Wusthof Classic Chefs knife, to give you the most exacting, witty and eloquent review of a tomato knife you have ever read.

Additionally, I'll pretty much be eternally grateful to you forever and always.

Love,

Nicole

I'd like to review the paring knife because I use them almost every day (especially now that it's the season for bell peppers) and I'm absolutely skeptical that it could be worth it to spend more than $5 on one. I'd be happy to have my mind changed.

Oh, the paring knife please! I'm 4 weeks into a new freelance writing career, and have found the best way to procrastinate is to prepare elaborate meals for my roommate. Sady, my knives seem to be better at cutting me than the food. This would save my fingers and then when my roommate, savoring an expertly prepared meal, asks me what I wrote today? I'll smile and say, "A review for this great website: Apartment Therapy."

I want Margery (Samurai Sharpening Service) to review the paring knife! How cool would that be??

I myself have love in my heart for things that are shaped funny, so the tomato knife is what I'd want to play with, when I go through a case of tomatoes to freeze sauce for the non-tomato months. So you know I'm cooking all.the.damn.time.
(If I do a review, I'll try not to swear)

I would be extremely happy to try the paring knife out. I cook for 30 college scholastic students. I cook dinner for them but they are on their own for the other meals. They are good guys but when they invade my kitchen -the messes! Many of these gentlemen have little or no domestic skills and don't know how properly care for things. They say they do...but no, no they don't. But then again, if you ask any of them they clean up any messes that they make.

Now, when I leave, things are put away stored properly.
Amazingly enough sometime during the night the kitchen gnomes come out and break dishes, spill stuff, fill the sink and both dishwashers with dirty dishes, burn pans, and worst of all bend and dull my knives. I'm quite sure it must be gnomes.
Any knife that can last the workout that those little buggers put my tools through I'd tell the world about.

I would love to try out the tomato knife because this season has blessed my friends with some wonderful heirloom tomatoes that they've been kind enough to share with me. All of the sudden their gardens are producing like crazy and they have more then they can handle. We've been making pizza, bruschetta, grilled cheese sandwiches and whatever else we can think of but sadly our knives are not up to the challenge. A new knife would mean mean our tomatoes wouldn't continue to undergo the sad hacking they've been receiving and I would get to enjoy a grilled cheese sandwich with a perfectly sliced tomato.

I would like to try out the cook's knife. Right now lots of local vegetables are appearing at the markets, time to make vegetable dishes of all types - and a great time to test out a knife such as the cook's knife. I'm using the small Global chef's knife now, so I feel confident to try a larger chef's knife.

I look forward to checking out the Classic Ikon. Carrots, rutabagas, potatoes, beets, leeks and onions await!

A coincidence indeed: a day prior to this post, I was
looking for a Wusthof tomato knife in their Classic
line. The small retailer in Brooklyn that I visited
did not have the tomato knife and suggested that I try
Wusthof’s sausage knife instead. Why? The
Salesperson replied that it was the same knife without
the two unessential forks on the end. I was sold, but
deep down I really yearn for those two unessential
forks. I'd like to review the tomato knife. Oh . . . I cook a lot and I’m in AT’s Kitchen everyday.

Why should AT Kitchen give me the opportunity to test a spanking new Ikon Tomato Knife?

Because I’m sharp!

Corny pun aside, I would be the perfect reviewer! We all know everyone loves a freebie, but I set myself apart from the pack because I am willing to go above and beyond the work requested!

Points in my favor: I know a bit about knives, in areas from steel hardness to sharpening to shape and function, I simply adore cooking, for both myself and for my frequent (practically every other day) dining companions.

My specialty is Italian cooking (being from Italy and all…), meaning that tomatoes are one of the primary ingredients that I use, and as a bonus, I have heaps of organic home grown tomatoes of many different varieties given to me by friends and family (I’m the family member who did not inherit the green thumb gene).

I can assure you that m review will be extensive, because I am a bit, how shall we say, hard with my possessions; in my opinion, if a tool cannot take a bit of abuse, than its not worth keeping (in the kitchen or otherwise). I will make that knife work!

Finally, as I hope you have seen from this entry, I’m a good writer!

-Sanna


PS, if its ok to do so, I would also like to vote for the samurai sharpener Margerie to review the paring knife!

I just realized I typed chef's knife when I meant to type tomato knife! I cant believe I ruined my own chances by not proofreading that better.

I have never heard of a tomato knife; what better reason to test one?! And now is the time! With August's abundance of juicy reds (and yellows and greens and oranges) I could take the recent Times tomato article and the knife and get to work!

That tomato knife intrigues me. I own only sharp-edged knives, although I have heard the knifely philosophy uttered that "serrated beats sharp", hands down.

I'd like to test this theory.

In the next two weeks we're hosting three dinner parties, and I'd like to put all the swollen tomatoes, peaches and other soft summer fruit I can into these meals. And how will the serrated blade fare chopping chives? Mincing marjoram? Cobbing corn? Lacerating long beans? Summer's bounty awaits this knife.

You should choose me for the tomato knife testing
because If you don't...I'll cut you...or a tomato or two with the crappy knives I already have. I love, love, love food! I will be your tomato recipe trying, caprese making, tomato sauce simmering, heirloom tomato salad making, slicer and dicer!

I'd love to test the tomatoe knife.....

cuz I've never used one....I never even knew there was such a thing.

My boyfriend and I are moving to Boston (he for grad school, me to write my dissertation) and have decided to make it a clean break. We are moving from Minnesota (not exactly a cultural Mecca *koff koff*) into a petite loft in the North End. What does this have to do with knives? Well, we plan to transform ourselves from normal grad students into chic, urbane city-dwellers with a heightened culinary sense. This will be easier since our place is in Little Italy. Bring on the chic and, more importantly, the *tomatoes*. Delicious!

Oh, I'd love to test a large Santoku knife. Always wanted one as all these wonderful cooks on Food Network seem to be chopping away with them. A large one, so my partner whose hands are double the size of mine, can also be put to work.

I want to test them because I was raised in a place where a proper knife set was unheard of, so only in the last couple of years have I embraced that buying a really nice, expensive knife can do wonders for enhancing your cooking experience. So far I have one proper knife. I'm the perfect tester as an average cook yet dying to be a better cook, with better utensils, person.

Because I'd like to watch "Attack of the Killer Tomatoes" again but I'm too scared to do so alone and without that Classic Ikon tomato knife to keep me safe!

Seriously, the farm up our street specializes in heirloom tomatoes! They currently have about 70 different species available. I'm eating more tomatoes than an army of aphids and beetles on a late summer food binge. We've cooked it all: tomates farcies, tomato salads, coulis of tomato, fried tomatoes, etc.

Ironically, my only good knives (Henckels), are a set of steak knives gifted to me by my mother while I was well into my vegan-days. Sadly, I do know the difference between a good knife and a bad knife as I worked in a knife store in the mall for 3 years. (Hoffritz for Cutlery, represent!)

I would love to test the parer. I just joined a CSA this year and my lack of good-quality sharp objects is becoming increasingly obvious! I use those otherwise-useless serrated Henckels for steak knives so I am covered 4x over in that area!

That should read:

I use those otherwise-useless serrated Henckels for TOMATO knives so I am covered 4x over in that area!

;)

Ah - kitchen knives. I received a block with knives for our wedding. My first real knife set. As an avid cook I was thrilled - but.... they just didn't seem that great. So a few jobs and salary increases later I saved my pennies and bought a henckles - my gosh - the difference. I was in love. A good knife makes a job enjoyable. I love to chop and trim! It's led to my obsession with good cutting boards - I am currently evaluating bamboo.

Ironically - my first microplane grater had the same effect on me. Now I never use my kitchenaid shredder attachment.

I would be honored to be given the opportunity to evaluate purported superior knives. Thank you for the opportunity.

I got a set of wusthof knives from my brother for Christmas...I'd love to compare them to a knife from this set. I find it so amazing how much better my life has been (well, at least my chopping and slicing life) since getting them!

As the owner of knives running the gamut from Ace hardware "Dollar Days" steak knives and inherited Cutco's to sadly abused Henkels and new Globals, I would love to compare (and contrast, my english teacher would be so proud!) the Wusthof paring knife against my very varied collection. I would always rather employ a sharp knife than some fancy gadget with a plug on it's tail!

Two for one review! My boyfriend and I love to cook, but he has become much more of an afficianado than I. While I used to do a lot of cooking, but we can't seem to find a cook's knife that suits both of us in weight and grip. We would love to try out Wüsthof's new cook's knife from the Ikon line - especially since I've read that it is good for a large grip. I want to know if the same knife can be a comfortable fit for both my boyfriends larger hands, and my smaller ones. We are also looking for something that stays comfortable, even when preparing a variety of foods over a couple of hours. I think that the 20" cook's knife might do the trick! We are really looking for a balance in the kitchen, and I think if we can find a knife that allows us both exploit our growing culinary interest on our friends, that would be great! They love eating with us, but I want to show them there are two in the kitchen!

In the movie Goodfellas mob boss Paul Cicero (played by Paul Sorvino) had a great method for processing garlic while in jail. Here's what Henry Hill (Ray Liotta) had to say about it:

“He was in a year for contempt and he had this wonderful system for doing the garlic. He used a razor and he used to slice it so thin that it would liquefy in the pan with just a little oil. It was a very good system.”

Whenever I'm slicing garlic, I try to match Don Cicero's skills; I haven't quite found the knife that can pull it off. Is the Santoku up to the challenge? (I'm not in jail, so I have less time on my hands. The knife has to do the job quickly.) I'd like to see if the Santoku blade is good for 'whacking' garlic too.

I'd like to review the paring knife for you.
Reason: I don't like tomatoes.

Reasons to let me review a knife for you guys: I can take a nice picture of myself threatening an innocent vegetable or two. I'm totally pithy. My reasonable paring knife is going downhill these days and my boyfriend and I squabble over who gets to use it. I'm broke and can't afford fun kitchen toys. I never win anything.

Honestly, I don't need an excuse to spend an afternoon cutting up things and cooking but a nice knife to play with would make it even more fun.

I would love to be your tester. The knives I have were a wedding gift when I got married in 1991. The marriage dulled, as did the knives, but I just haven't gotten around to replacing them. I haven't gotten around to replacing the husband, either, but that's another story. These knives were not top quality when I got them and although they weathered my divorce and I got custody, I'm ready for something new!

Dear Apartment Therapy Kitchen-
Those Knives are surely Bitchin'
I find myself deeply wishin'
you'll give me one to review.

Pick me please
Don't be a tease!
The tomato knife needs
to be put to good use!

(though...I'm eyeing up the fillet
I guess what can I say....
That knife would be the way
to prepare a tuna or two.

And if you pick me
i promise you'll see
my favorite fish and tomato recipe
in my review. )

The Santoku knife would be my culinary choice to test. I own variety of both Henckels, and Wüsthofs, who have served me very well in a plethora of cuisines, everything from Peruvian, to Thai, to Greek. Devoted to my tools, I am curious as to how the new technology infused in this Wüsthof knife would dare to replace one of my own in the drawer. Since I create 95% of my dishes from scratch, and being a buyer for 8 years for companies such as Williams-Sonoma and Design Within Reach, I would love the privilege to take this knife to the mat, everyday for 2 weeks.

The Santoku knife would my culinary choice to test. I own a variety of Wüsthofs and Henckels knives which have served me well in a variety of cuisines from Peruvian to Thai. I am curious how this new technology from Wusthof outperforms the ones I own in the drawer. Since I create 95% of my dishes from scratch and was a buyer for 3 years at Williams-Sonoma, I would love to take this knife to the cutting mat, everyday for 2 weeks.

Thanks, all! We're closing the give-away now and will now read through these FIFTY comments! We'll let you know tomorrow.

I would love to be the tester for the Santoku.

I have owned the same Santoku knife for the last 25 years. I bought it as an exchange student while visiting japan with the last of my spending money. I can say that I had one before they became all the rage here in the states.

I should say I HAD the knife for 25 years. My nephew asked if he could borrow a knife to bring to a beach party. I said sure and motioned over to my junk drawer that had a few gift knives I used for such occasions. You guessed it... it was lost when he threw it away by accident while cleaning up in the dark.

To say the least I was devistated, but now I can laugh at the slim chances of him finding my prized knife that was kept in a small drawrer out of sight.

I would love the opportunity to see how a modern German knife compares to my high quallity japanese blade.

Crate & Barrel has a set of Wusthof knives for $129.95. It includes: 3" pairing knife, 8" chef's knife, 8" bread knife, 4.5" pairing knife, sharpening steel, kitchen sheers and block. No I don't work for C&B- I just received their Everyday Savings catalogue. Sounds like a fairly good deal...

Chris, Faith, Maxwell, and Mark (our programmer) are sitting around eating scones made by Maxwell (no measuring!!!) and we've gone through all the entries. WOW, that was difficult! We're all sweating.

The tomato knife goes to Shiras because we love that the boyfriend put his love of tomatoes in his online dating profile and he's on his way for a visit, at the height of tomato season.

The paring knife goes to Margery because she's such a pro, and because other entrants voted for her. We hope she'll also give us some paring knife use tips.

I am left handed and many knives skew to the left making uneven slices. I am doing some research on what knives to invest in for my self, since the cheapies I have since hurriacane Charlie are making me NUTZ.
I am also short which changes some of the angles of the blade use. I would be thrilled to try any of these knives

In an earlier life, I was once a pastry chef (one of three) in a 3-star restaurant. At the time, an "undocumented" Chinese immigrant was living in the restaurant and sleeping at night in the owner's office. One morning, when I had taken the last rack of plum and ale cakes from an oven, he decided it was time for me be taught to bone ducks with a big, unwieldy cleaver. I left that day able to bone a duck in under two minutes.

I think being able to bone ducks with cleavers earns me the right test an Ikon Knife for AT.

sherrie, you should try japanese knives, which also come in a left hand version

I would absolutely love to test the chef's knife for you. Clearly, you need an international opinion on this. How much more international can you get than a guy from New Zealand who's now living in Amish Country, PA?


Why the chef's knife? Well, just like the Amish, I figure that it's best to keep it simple. The chef's knife is the workhorse of the kitchen, and unfortuinately mine is more like a broken down nag.

Alright, so mabey it's not fit to be turned into glue -just- yet, however, it is definetly ready to start a new career. Probably the equivalent of the horse that your kids ride on at the local carnival; Quiet, not as sharp as it used to be, and more than a little wobbly at times.

That poses the question, where DO knives go when they retire? Hrm....

I could go on with the horrid puns and metaphors forever, but the truth is that the knife just looks so GOOD.

Allllright, note to self...read dates on posts before responding *thwack*

The paring knife. I use this soo much, that mine seem to always be dull.

handsome knives.........................

Great knives!!

yes please

all my knives are dull, dull, dull. oh how quickly I could cut through everything!!! my kitchen would be filled with sliced tomatoes, confetti bell peppers and thinly sliced bread!

They make my current knives look like childs playthings.

Yes, yes, yes, I would really like to test the Wsthof Classic Ikon 3 1/2-inch parer. I've been slicing and dicing for more than 50 years and still need all the help I can get. I love to cook and make all I can from scratch and am not very adept at sharpening my existing knives....(or is it the knives?)
anyway, I'd love to give it a try.
Thanks for the opportunity.(maybe)

very nice knives!

I love the wustof knives that I have and am constanly in the kitchen I would love to try either the Chefs knife, I like the way the handle looks; It appears that would be a comfortable fit in one's hand. I like the Santoku knifeas well , I do no have one yet, but I like the option of being able to slice very thinly and not having the onion or whatever stick to the knife as is the case with a traditional chef knife.

good add fo4 ki.ch n.

I would love to try either knife, but the Classic Ikon 3 1/2-inch parer would be my top choice. I am a stay at home mom who cooks on a daily basis and I am always the first to try new products and promote them! I know that these knives have a top knotch reputation and I could put it through it's paces! Also, my sister said that I could use a new knife set. The one I have now keeps losing the knife ends! Very dangerous!