Very sharp, serrated steak knife. I use a ceramic knife (Yoshi blade) for just about everything else, but always serrated for tomatoes. And we have these steak knives that have a really nice point on them.
I didn't even know that's what they're made of. All I know is that I tried cooking with them by mixing them into hot pasta with vegetables, and they broke apart into strings.
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timeasmymeasure
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Date: 2012-12-01 03:00 am (UTC)no subject
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