On Fri, 24 Jul 2009 13:45:34 -0700, sf wrote:

> On Fri, 24 Jul 2009 14:48:00 -0400, blake murphy
> > wrote:
>
>>On Thu, 23 Jul 2009 20:27:11 -0700, sf wrote:
>>
>>> On Thu, 23 Jul 2009 14:37:36 -0400, blake murphy
>>> > wrote:
>>>
>>>>i also find that my boning knife does a good job on tomatoes. but you're
>>>>right, it does have to be sharp. you might have to be a little careful in
>>>>making a cut that first breaks the skin, if that makes sense.
>>>
>>> I know exactly what you mean. The knife is fine for most purposes...
>>> but it would be better if you sat in front of the TV with a whet stone
>>> and sharpened it.
>>
>>mine is a chicago cutlery carbon steel knife, and i do use a stone on it
>>from time to time. that's why i like it - i'm afraid to take the stone to
>>a stainless blade.
>>
>>it looks something like this:
>>
>><http://www.amazon.com/gp/product/B0000BYEJB>
>>
>
> Do you have a steel? That will sharpen up your knife edge if it's not
> too dull. http://usa.jahenckels.com/index.php?simple_view=81

nope. i'm thinking that will be my next knife-related purchase.

your pal,
blake