If you ever have tried to slice a tomato with a dull knife, you know the inevitable result: a smushed tomato and pulpy tomato innards all over the cutting board. You now have to choose whether to be content with the pulpiness or to try again. You know, though, that the results will be the same, so why try again? Doing so won’t make any impact on the flavor of the tomato, only on the presentation of the tomato.