Chef Smith’s Razor-Sharp Tomato Carpaccio
Because a sharp knife makes all the difference.
This recipe celebrates knife precision. After sharpening your blade with the Diamond Rolling Knife Sharpener, you’ll experience how effortless and clean each slice becomes — no crushed tomatoes, no jagged edges, just pure culinary satisfaction.
Ingredients
- 4 ripe heirloom tomatoes
- 1 small shallot, finely minced
- Extra-virgin olive oil
- Aged balsamic vinegar
- Flaky sea salt
- Freshly cracked black pepper
- Fresh basil leaves
Instructions
- Sharpen first: Roll your knife on the Diamond Rolling Knife Sharpener 3–4 times until perfectly honed.
- Slice: Using your newly sharpened knife, cut the tomatoes into paper-thin slices. The blade should glide effortlessly without bruising the flesh.
- Assemble: Arrange the slices in a circular pattern on a chilled plate.
- Season: Sprinkle shallots, drizzle olive oil and balsamic vinegar, and finish with salt, pepper, and torn basil leaves.
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Serve immediately: The thinner the cut, the more the flavors unfold — precision meets flavor.
Chef Smith’s Tip
“A dull knife crushes ingredients — a sharp one reveals their true texture and taste. Sharpen before every recipe that celebrates raw, fresh produce.”
