Knife Skills: Cutting Perfect Tomato Slices

Notes

Achieving perfect tomato slices hinges on a sharp knife; a dull blade can crush the tomato rather than slice it. The slight sawing motion helps navigate through the tomato's soft flesh without applying too much pressure. A common mistake is gripping the tomato too tightly, which can lead to slips; instead, use a claw grip to protect your fingers. For storage, tomato slices are best used immediately due to their high moisture content. If you must store them, cover loosely with plastic wrap and refrigerate for up to a couple of hours to prevent sogginess. Understanding the science of tomato structure helps anticipate how they'll behave under the knife, leading to more predictable and successful results.

Steps

1. 1 Select a sharp chef's knife or a slicing knife, 8 to 10 inches long.
2. 2 Wash the tomato under cool running water and pat it dry with a clean towel.
3. 3 Place the tomato on a stable cutting board.
4. 4 Hold the knife with a comfortable grip, ensuring your thumb and index finger form a 'handle' on the blade.
5. 5 Position your other hand with fingers curled under to protect your knuckles.
6. 6 Starting at the stem end, gently press the knife into the tomato with a slight sawing motion.
7. 7 Slice downward in a smooth, even stroke to your desired thickness, typically 1/4 to 1/2 inch.
8. 8 Turn the tomato as you slice to maintain consistent thickness.
9. 9 Continue slicing until you reach the blossom end, removing any tough core if necessary.
10. 10 Collect slices gently to avoid crushing them.
11. 11 For even slices, adjust your grip and angle as needed, maintaining a steady pace.
12. 12 If slicing for a recipe, check slice thickness against the recipe requirements.
13. 13 Clean your knife and cutting board promptly after slicing to prevent staining.
14. 14 Store slices in a single layer on a plate if not using immediately.