nina_butler•20d agoMost Upvoted

I finally had a chef explain why my knife kept sticking on tomatoes and it blew my mind

Was at a deli counter last Tuesday waiting for my order and the guy behind the counter saw me watching him slice stuff. He asked what I do and I said I clean houses but I cook a ton at home. Told him my knife always drags through tomato skin and he just laughed and said "youre not using a serrated or you need to sharpen that thing every single morning". He said even a $200 knife goes dull after 2 days of heavy use. I always thought sharpening once a month was enough. Has anyone else been doing it wrong this whole time?

2 comments

2 Comments

nora_park7220d ago

Sharpening every single morning sounds a little extreme unless you're running a professional kitchen. I'd say taking it to the stone once a week is plenty for most home cooks. Your mileage may vary but I've gotten years out of my knives with just a weekly touch up. Something about that guy's advice feels like he was trying to sell you on a routine more than anything practical.

kelly.keith19d ago

Whoa, hold up, nobody mentioned that the tomato's temperature matters way more than how sharp your knife is. A warm tomato is basically asking to get squished, cold ones from the fridge slice way cleaner.