On Jul 25, 1:19*pm, blake murphy > wrote:
> 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-

Got a three- corner file in the tool box? It usually works well but
you need to be just a bit more careful. I used to know a chef who
only used such a file as a steel. He even had a pen clip welded(?) to
it so he could clip it on his jacket.

In a pince I've used the back of another knife.

John Kane Kingston ON Canada