You are much more likely to cut yourself with a dull kitchen knife. You are more apt to force the knife through whatever you are cutting, slip and hurt yourself. The safest knife is a very sharp one. Sharpen them yourself or send them out to a sharpener, hone them with a steel before and after use and store your knives in a block. Your fingers will thank you.
Andrew Scrivani
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What’s the proper way to cut a tomato? Any chance you could produce a video to show us food novices? (Novices who have found some salvation on your blog in what has become a confusing and over-bloated sensationalism of food by the media industry.)
It all depends on what you will be doing with said tomato. Give me a few examples of a few instructionals you would like to see and we can begin to post those videos.