Tomatoes are tasty and juicy, but cutting them can be a real challenge. The knife slides over the skin, the vegetable slips out, the juice splatters, and instead of neat slices you end up with porridge. This problem is familiar to many, especially if the knife is not the sharpest. But there is a solution, and it doesn’t require expensive tools or special skills. It's all about one simple technique that is easy to master even for a beginner. The author of the Zen channel “Kitchen from the Inside” (12+) spoke about this.
The secret is not in strength, but in technique. Instead of pressing down on the knife, you should use a light sawing motion with the tip of the blade. It is enough to barely touch the skin and gently move the knife back and forth, and the cut will be clean, without crushed pulp. The main thing is to start from the tip, and not the entire plane of the blade.
Another important point: the knife must be dry before cutting. Even a drop of moisture or a trace of oil makes the blade slippery, and no amount of sharpness will save it.
A sharp knife is not an enemy, but a helper. They cut less often with it because there is no effort required. To maintain the sharpness, just run the blade a couple of times along the musat or along the rough bottom of a ceramic cup.
The result will pleasantly surprise you: the tomatoes will be cut into even and beautiful pieces, without any extra effort.
If the knife slips, do not rush to change it. Just try a different cutting method and cooking will become a real pleasure.
Question and answer:
How to cut tomatoes correctly so as not to crush them?
You should not put pressure on the knife, but use a light sawing motion with the tip of the blade. Start the cut at the very tip of the knife, barely touching the skin, and gently move the blade back and forth. This way the skin is cut through neatly, without creasing.
What to do if you don’t have a sharpener or grinder?
You can use the rough bottom of a ceramic cup or mug. Turn the pan over and gently run the blade at a 20-degree angle along the rim 5 to 7 times on each side.
