Sure, your bread knife works pretty well on bread, but did you know that it’s even better on tomatoes?
It sounds crazy, and it’s a perfect example of how we just get stuck in a groove doing things a certain way. For as long as I can remember, I have always used my handy-dandy all-purpose chef’s knife to slice tomatoes. I kept it pretty sharp, and it works okay so long at the tomatoes are fresh (you shouldn’t be slicing old tomatoes anyway, right?), but sometimes, you get a batch of hothouses that have super tough skins or something, and try as you might to zen the blade into the surface, you just can’t get that sucker to start without smooshing the whole thing.
So the other day I happened to be making BLT’s, and just by chance, I was slicing a loaf of my own sourdough bread for the toast. Instead of dirtying another knife, I just decided to give my bread knife a shot. I was dubious since my wife and I like our BLT’s with tomato slices that are thin, but to my great surprise, the bread knife not only cut those suckers slick as butter, but started without a catch through the skin. It’s the serration, you know?
So give it a try the next time you need to slice up those juicy red orbs, and save your chef’s knife for the celery.