Tomatoes, commonly used food in the kitchen, have a tough skin and soft interior. They have a core surrounded by a seed-filled cavity. Chopping, dicing, mincing a tomato should be the same as cutting any other vegetable. However, chopping a tomato is tedious. The round, slippery, tough skin with a soft, mushy interior is the reason. Try running a blunt knife through a tomato, and soon the chopping board will be a mess of tomato seeds, flesh and juice. Instead of perfect thin slices, you will have a mashed tomato.

Tomato knife

The way to slice a tomato perfectly, without squishing it, is by using the correct knife. Cutting tomatoes is difficult; therefore, a utility knife has been designed entirely for this purpose. A tomato knife is an approximately 5 inches small, serrated knife. Some manufacturers design and produce a tomato knife with a sharp forked tip.

The knife should easily glide through the tomato skin instead of piercing it. Serrations on the blade fulfil this objective. An ultra-sharp knife can also slice tomatoes without spoiling their shape. However, serrations do not become blunt readily.

The pointed, sharp forked tip facilitates the peeling of tomatoes. You can use it to mildly pierce the skin and remove the peel from the tomato flesh. Moreover, the tip comes in handy for picking the slices of the tomato.

Way to cut slices of tomato

Place a tomato sideward on the surface of a chopping board. With the first cut, remove the stem or tomato eye. Keep driving the knife through the tomato, at equidistance, in a circular motion. Let the fingers of your non-dominant hand guide the blade. Keep the fingers curled in a C-shape on the tomato surface. Gradually, move the fingers backward and the knife further ahead. The result is equal, smooth-cut tomato slices without losing the integrity of the vegetable.

Bottom line

Cutting tomatoes will not end up in a mess by choosing the right knife. To cut perfect tomato slices, equip your kitchen with high quality, Kohe serrated tomato knife.