Biology:Tomato knife
A tomato knife is a small serrated kitchen knife designed to slice through tomatoes. The serrated edge allows the knife to penetrate the tomatoes’ skin quickly and with a minimum of pressure without crushing the flesh. Many tomato knives have forked tips that allow the user to lift and move the tomato slices after they have been cut.[1][2]
Serrations are not required to cut tomatoes; a sharp straight blade is effective. Serrations allow the knife to cut tomatoes and other foods even when dull: most of the cutting takes place in the serrations themselves.[3] Some knives have serrations on both sides allowing easy slicing for both left-handed and right-handed users. Bread knives and some steak knives are similarly serrated.[4]
Calphalon tomato/bagel knife
Victorinox tomato knives
Tomato knife (serrated)
.jpg)
See also
References
- ↑ John Peterson (1 September 2009). Farmer John's Cookbook. Gibbs Smith. pp. 229–. ISBN 978-1-4236-1411-1. https://books.google.com/books?id=kCjn3EDM0FgC&pg=PA229.
- ↑ Carol Byrd-Bredbenner (2002). Fresh Tastes from the Garden State. Rutgers University Press. pp. 102–. ISBN 978-0-8135-3129-8. https://books.google.com/books?id=uijbIBySBIkC&pg=PA102.
- ↑ Emily Hadson (19 September 2010). How to Sharpen a Knife? (Knife Sharpening Techniques). Gibbs Smith. pp. 229–. ISBN 978-1-4236-1411-1. https://thebestmachete.com/how-to-sharpen-a-knife/.
- ↑ Sur La Table; Sarah Jay (21 October 2008). Knives Cooks Love: Selection. Care. Techniques. Recipes.. Andrews McMeel Publishing. p. 37. ISBN 978-0-7407-7002-9. https://books.google.com/books?id=xsX7A6HzaWkC&pg=PA37.
 |  |
