Quote:
Keith Larman wrote:
And on cutting the head. Take a slightly curved blade and slam it down straight down on a tomato and let me know how well that works.
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Yep. I have really good kitchen knives, and keep them very sharp, but they still work a lot better as slicers than as bashers.
And tomatoes don't even have any hard bony bits. To bash through those, you need a cleaver or an axe; a katana or a chef's knife will need to slice to make any progress at all.
Katherine