If you have ever had a difficult time piercing the skin of a tomato with a dull knife--perhaps to the point where the tomato was squashed in the process--you are not alone. Tomatoes have a thin but durable skin that will often send you searching for the sharpest knife in the drawer. Yet slicing and dicing with even a sharp pairing knife can sometimes leave you with a pile of mush. What is the solution? Use a serrated knife to slice tomatoes, and saw them slowly with very little downward pressure. The serrated knife will pierce the skin more easily, and the sawing technique will prevent you from squeezing all the juices out onto the cutting board.
If you’re really inspired, look for a tomato knife: this serrated knife is smaller than a bread knife, and specially shaped for coring and slicing tomatoes. As with all knives, there are less expensive and more expensive options. Check out Tomato Casual's (yes, a website devoted to all things tomato) review of different price options.