Improve your front crawl

Unfortunately, a site I really respect, Swim Smooth , recommends avoiding glide, though I do think that a good 80% of the swimmers I see could do with extending the reach of and calming down their front crawl stroke at least some. Bottom line: not too much glide and avoid dead spots.

Swimming is awesome. It seems so simple, but there’s always so much to learn. (disclosure: I’m surely an overglider )

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Published 18 Feb 2014

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The tomato slicing test to see if you need to sharpen your knife. A knife running over the surface of a tomato followed by a disaster needing sharpening or some perfect precise slices

The tomato test

Rotate your elbow, not your hand

Biceps, triceps and quadriceps: muscles drawing showing the 2, 3, and 4 connecting origins of each, respectively

Biceps, triceps, quadriceps

The tomato test, or tomato slicing test, is a handy way to see if your knives could do with sharpening. The idea is that a properly sharpened blade should slice through the taut skin of a tomato with minimal pressure. Somewhat counterintuitively, most cooks seem to agree that sharp knives reduce the risk of accidents as you don't have to push down as hard as with blunt knives. To do the tomato slicing test: Place a tomato on a board and gently run the knife over the top surface. A sharp blade will glide through the tomato skin, cutting it precisely all the way down. You shouldn't need to apply any pressure if the knife has weight. If you need to push down to pierce the skin, it could be time to sharpen. Cutting the top off the tomato first allows it to sit stably on its end, so you don't have to hold it. Alternatively, you could use a serrated knife which is handy for foods with a hard outside and a soft inside. The sharper the knife, the less mess you'll make and the easier you can ghost cook. Also see the egg float test…The tomato test, or tomato slicing test, is a handy way to see if your knives could do with sharpening. The idea is that a properly sharpened blade should slice through the taut skin of a tomato with minimal pressure. Somewhat counterintuitively, most cooks seem to agree that sharp knives reduce the risk of accidents as you don't have to push down as hard as with blunt knives. To do the tomato slicing test: Place a tomato on a board and gently run the knife over the top surface. A sharp blade will glide through the tomato skin, cutting it precisely all the way down. You shouldn't need to apply any pressure if the knife has weight. If you need to push down to pierce the skin, it could be time to sharpen. Cutting the top off the tomato first allows it to sit stably on its end, so you don't have to hold it. Alternatively, you could use a serrated knife which is handy for foods with a hard outside and a soft inside. The sharper the knife, the less mess you'll make and the easier you can ghost cook. Also see the egg float test

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