My head chef in Chicago told me my knife was too sharp for tomatoes, and it blew my mind.

My old boss at a diner in St. Louis said the same thing once. A super sharp blade can actually crush the cell walls of a tomato instead of slicing cleanly. It makes the cut surface mushy and wet. I tried it with my own knife and the difference was pretty small, honestly. Feels like one of those kitchen myths that gets passed around more than it matters.

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andrew_walker396mo ago

That "crush the cell walls" thing @wright.finley said makes me wonder about the tomato's ripeness.

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andrew6464mo ago

honestly i think its mostly a myth. i have a shun that'll split a tomato right in half and it barely drips at all. depends way more on how ripe the tomato is and your actual knife angle.

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