Tomato dicing

[AntonyJ]

Yes - it really is a question about that!

I do not like whole, half, quartered tomatoes but dice them into small pieces and love them - am special I know :-)

Any tips on how to dice as I tend to squish, mush and generally make a mess of it.

Tried a mandolin type device and that failed :-(

Are some types of tomatoes better than others?
Any advice gratefully received !

[MinniMouse]

Sharpen your knife! We have a mini sharpener (like the big ones where the chefs criss cross with big knives). We've had it for years. Usually have to sharpen them once a week.

[JohnD]

A very sharp thin blade and cut pulling the blade towards you rather than cutting down. Sharpen the knife with a couple of swipes across a ceramic rod each time you use it, either beforehand or after washing it.

[SnowWhite]

Slice the growing end off thinly and stand the tomato on the cut end, then slice through four or five times - divide the cut rounds in half, lay them flat and cut through in dices.
The best tomatoes for dicing are beef tomatoes as they have a more meaty texture with less juice.
Happy Dicing - enjoy

[AntonyJ]

Thanks all will give it a go!

[Gryff]

I had a tomatoe knife it’s got a serrated edge so much easier
I have an electric knife sharpener I’m useless with a steel sharpener

[JohnD]

Originally Posted by Gryff

I had a tomatoe knife it’s got a serrated edge so much easier
I have an electric knife sharpener I’m useless with a steel sharpener

See more...

Gryff, try either of these. They make sharpening a doddle and are foolproof enough that even I can use them

heinnie/lansky-turn-...iamond-ceramic

or

heinnie/spyderco-tri-angle-sharpmaker

The Lansky lives in the kitchen for a quick refresh while the Spyderco can be used to sharpen serrated edges as well as plain ones

[Gryff]

Thank you I will investigate them can’t stand a blunt knife