The worst choice to prepare a tomato dish would be a knife made of A) stainless steel.
While stainless steel knives can be useful for many tasks, they are often not as sharp as high-carbon or taper-ground knives, making it difficult to achieve clean cuts through soft tomatoes without crushing them. High-carbon stainless and carbon steel knives typically offer better sharpness and edge retention, which are crucial for cutting delicate produce like tomatoes.