Tomato Knives: 5 Fast Facts

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Fact #1. Even though a nicely ripe tomato certainly splatters well, its softness can actually make it very difficult to slice open. Hack away at a juicy specimen, and you'll only succeed in smashing it, as the skin defies and turns your blade at each drop. Don't worry, you've made the right choice: that thick skin is indicative of both great flavor and nutrition. But how do you separate your salad topping into appropriately sized pieces? There's a knife for that.
Fact #2. A standard chef's knife will leave you sawing back and forth, dulling the blade and making consistent cuts difficult. Bread knives are large and unwieldy when you're trying to julienne a roma. So there's a smaller type of serrated blade that's perfect for slicing tomatoes.
Fact #3. Like any kind of knife, there's a wide range of features and styles available. You can find exactly the right tool to suit your purpose. The tomato has a high water content, so it's important that the knife's handle is easily gripped and doesn't slip, even when wet. Many models have a split tip that's perfect for plucking out stems.
Fact #4. You won't have to sharpen these blades quite as often as you would a chef's knife. This is because those sharp notches help the knife rip through the strong skin even if they're not perfectly honed. Also, because you generally can't make hard, downward chops with a serrated blade, the edge won't curl over as easily as it would from, say, mincing parsley with a french-style knife.
Fact #5. As with all kitchen knives, quality and features vary across a wide spectrum. Inexpensive models can work better in settings where they might take a little abuse, like large kitchens. For the home chef, a German-made knife with deeply scalloped serrations and a three-rivet handle can make working with foods more pleasant.