So if it had been making fun of completely deranged question then it would have been left there? 
Naw, we are nonpartisan in that rule. 
As said, the solution is a sharp knife. That’s all it is. You don’t want a serrated knife. You don’t need some $100+ knife forged from Viking steel. You just need a good edge. I just use a Rada Cutlery chef’s knife that was recommended by someone here that I bought for $30. Get a cheap Rada edge sharpener ($15), and use a honing steel if you’ve got one to keep the blade honed between sharpenings. I have a honing steel already from a knife block someone gifted me. The knife should cut through the tomato with the barest of pressure put on it.
The other thing you can try using is a mandoline, BUT PLEASE BE CAREFUL. I personally don’t use these on tomatoes, as my blades have dulled a bit from use, but if you do use a mandoline, invest in some puncture/cut resistant gloves. They have saved my fingers many times. And even so, use that hand guard/food holder, too.
If you knew sushi like I know sushi…
Indeed. The thing I sometimes do is cut the tomato in half first top to bottom, so I’m not trying to cut a slice of a sphere. I get half rounds, but the tomato is well grounded when I slice, so I can get a nice even cut.
I’m always amazed whenever I need to cook in a foreign kitchen – and I do adapt, of course – just how dull the average person’s blades are. They may as well be butter knives, some of these knives I’ve encountered. I mean, people make do with them, but it’s just so much more difficult than it needs to be. My parents don’t even have anything resembling a chef’s knife in the house, and the tiniest of cutting boards, maybe about 6"x9". Just steak knives. And they prep with them daily. Then again, I’ve seen the videos of the old Italian nonna and the tiny little knife dicing an onion in her hand (not on a cutting board), so there’s more than one way to accomplish a task, and there is a certain magic in those methods. And my mom can slice an onion for canapés/open-faced-sandwiches thin enough to see through with her little knife and little board, so it works for her.
Thank You! Although I have come really close to buying one of these, your idea makes more sense.
I just use a Sharpening Steel on my chefs knife.
All you need IMHO. I guess unless you are cooking for a lot of people.
QFT.
My wife has a set of ‘steak’ knives from long before we met. They are either Ginsu knives or a riff on such.
I have a selection of good quality knives, stone, and steels. I certainly prefer a good sharp knife to the ginsu, but for a cheap plastic handle and stainless blade thats probably over 20 years old they will still cut a ripe tomato. My wife is way more likely to grab the ginsu than a real knife to cut a tomato. I’ll take the real knife but I will hone with the steel first. The result will he way better, but for her purposes the ginsu is easier.
Heh, My wife bought me a very good set of Henckel knifes for Christmas. But she discovered that my Dad had bought me some ‘TV Special’ knives’.
What to do???
She had me open the knives she bought me before my Dad got there with the knives he got me. That would be like getting a Chevette and then someone gives you a Corvette
Wife saved the day.
That is inspiring. I brew my own beer, make my own bread; it would be great to have a tangy strong cheese to accompany the two.
I guess I just need space, the brewery uses most of available area. But I can do it.
Our own @JaneDoe42 makes cheese at home while her husband brews beer.
IANA expert on either, but IIRC she says there are a lot of precautions they must take to prevent cross-contamination that would be disastrous to one or both efforts. Like separate workshops in separate parts of the house. Beer yeast or culture in cheese or vice versa would be bad; very bad. And very hard to eradicate once colonized.
You two might want to discuss this somehow.
Here in the US there’s a place called New England Cheesemaking company that sells everything you’d ever need. Maybe there’s something 'round your parts, too. Basically, all you need is to get your hands on some rennet (and there are even cheeses that that use that), a thermometer, some cheesecloth. The basics are not that difficult. If you want to get past fresh cheese, then you’ll need stuff like a cheese press, molds, that sort of thing. Starter cultures, etc. You can get as complicated as you want to. But the basics: rennet, milk, something to strain it in, are all easily attainable.
Yeah, my regular brewery supply place also supplies cheese equipment and recipes.
I’ve just not ventured beyond cottage cheese, which is basically sour milk curd… not very challenging. Requirements: sour milk & cheesecloth.
Is there grant funding available?
Is there a need for experimental test subjects? I am a healthy male aged 49, with no lactose or gluten allergies.
You’ll be the first person I call when the funding comes in!
Not anymore. At least not in the USA. Sigh.
Yes.
It might be relevant that i don’t like mayo.
Bingo.