On Sat, 25 Jul 2009 11:04:10 -0700 (PDT), John Kane wrote:

> 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.

nope. besides, i would prefer to botch the job using the proper tool.

your pal,
blake