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I used to press down with one hand and pray the tomato wouldn't shoot across the counter. These holders grip the tomato so you can actually focus on cutting straight lines instead of dodging juice splatter.






















A dull knife is the real reason your tomatoes look like they went through a blender. I replaced my cheap knife set and suddenly slicing felt effortless instead of like I was performing surgery with a butter knife.






















Half my tomato disasters happened because the cutting board was sliding around on the counter while I was trying to focus on the knife. A stable surface changed everything more than I expected.




















Sometimes you need slices so thin you can almost see through them, like for a fancy tart or layered gratin. A knife alone won't get you there, but the right mandoline will without taking your fingertip with it.





















Little things I didn't think I needed until I tried them. A better peeler, a decent container for storing sliced tomatoes, stuff that rounds out the whole process so nothing goes to waste.


















