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Guest
·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.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