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A handy knife to peel small lemons and limes without squeezing out a drop of juice, to zip through Kaiser rolls and baguettes and to slice German sausage. In other words, to rifle through double-textured foods with hard exteriors and delicate interiors. It?s especially good for tomatoes, where the resistant skin must be pierced without crushing the tender flesh that lies beneath. It is made of nearly-rigid, scalloped-edged, no-stain steel. The serrations on the edges are formed by two successive processes. First the wave-cut or toothed profile is cut out from the metal blank. Then the metal along one side of each cut-out is thinned through grinding to put on a very thin, sharp edge. As with some old saws, this creates the cleanest, most narrow path. The 5 1/2" long blade has a nice, two-pronged tip for spearing and transferring slices from board to plate; its full tang contributes balance and . . .
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Pictured above: Tomato Knife
Buy Now for 70.00 »
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