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Old 01-08-2016, 01:18 PM   #31
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one of the knives in my collection is a 'tomato' knife. It's about 6" long and serrated. I never use it for tomatoes, just breads.
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Old 01-08-2016, 01:50 PM   #32
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I'm learning so much from all of you...thank you! Why is the position of the knives in the block important?
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Old 01-08-2016, 01:52 PM   #33
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Quote:
Originally Posted by CharlieD View Post
Of course if you have a sharp knife you don't need a serrated one even for soft tomatoes. 😉

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Originally Posted by flphotog View Post
Sorry, I disagree, a good sharp pain blade is what you need for tomatoes. A finely serrated knife maybe (but not for me), on a bread knife the serrations are to coarse to cut a tomato cleanly IMHO.
It won't damage the knife. It is easier for some people. Personally, I seldom resort to that. When the tomato is soft and the skin is very tough and I want pretty slices, I poke the sharp end of the knife into the skin of the tomato to "start" the slice.

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Originally Posted by kitchengoddess8 View Post
Can 8" serrated bread knives be used with other food items besides bread?
There is no good reason why a serrated knife can't be used for tomatoes. It works well. YMMV. The usual wisdom is that your knives should be sharp enough for a tomato, so don't waste money on a "tomato knife", not "never use a serrated knife for tomatoes".
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Old 01-08-2016, 01:56 PM   #34
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Originally Posted by kitchengoddess8 View Post
I'm learning so much from all of you...thank you! Why is the position of the knives in the block important?
The position of the knives in the block matters because if the knife rests on the sharp edge, it dulls that edge, especially as you put the knife into the block and pull it out.
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Old 01-08-2016, 01:59 PM   #35
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The position of the knives in the block matters because if the knife rests on the sharp edge, it dulls that edge, especially as you put the knife into the block and pull it out.
Ah...I see. That makes a lot of sense. I think I'm going to focus on buying a good chef's knife first and forget about getting a whole block of knives. I have a Wusthof 6" chef's knife but it has a plastic handle. I would like to get a decent quality 7" santoku. Sometime the 6" knife doesn't do the job
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Old 01-08-2016, 03:39 PM   #36
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I bought my knife block separately on Amazon.
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Old 01-08-2016, 04:47 PM   #37
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I bought my knife block separately on Amazon.
+ one...a Henckles horizontal slots for $20. Still not big enough for all my knives, but it holds the ones I use most often.
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Old 01-08-2016, 05:44 PM   #38
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Of course if you have a sharp knife you don't need a serrated one even for soft tomatoes. ��
Yep. I have never had to start a cut in a tomato with the point since I have had good quality, sharp knives in my kitchen. My sister used to say that you should use nothing but a serrated knife on tomatoes... then she bought her first good knife and found out that I was right all along, that sharp beats serrated any day.

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I bought my knife block separately on Amazon.
The block was the best thing we got from the Cutco knife set my wife got sucked into buying 12 years ago. The only thing we still use from that set with any regularity are the steak knives and the nice block with horizontal slots. It now holds 3 Wusthof (6" and 8" chef and one boning), 2 Chicago Cutlery (paring and utility), and one Dexter Russell bread slicer.
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Old 01-08-2016, 05:48 PM   #39
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RP, I guess you don't get tomatoes with really tough skins.
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Old 01-08-2016, 06:29 PM   #40
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RP, I guess you don't get tomatoes with really tough skins.
I guess I'm in the same boat as RP.

I can't imagine I'm able to cut tomatoes so easily with a regular knife because I've never had a tomato with a tough skin. It's more likely because I have a knife that's sharp enough to deal with it.
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