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When it comes to actually slicing tomatoes, even when using an extremely sharp knife I employ a little bit of draw to the cut. I guess you'd say it's somewhere between a push and a slice. But that's me.

BDL
I actually do that with everything I cut lately. I have also been switching between a Gyuto/ Chinese Cleaver/ Santoku/ German Chef for prep work, so it might just be that it is the most effective and universal techinique.
 
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