Quote:
Originally Posted by Meatloaf
On the serrated vs non-serrated issue, I agree with Fish.
Generally speaking, a non-serrated blade can do most everything a serrated blade can do, and more. And yes, serrated blades tend to tear rather than cut. I'm guessing that most of us have had difficulties cutting a tomato using a non-serrated blade, while it's easy to do with a serrated blade. I'd offer that the real issue is that your non-serrated blade simply is not sharp. A nice, sharp non-serrated blade will slice that tomato without ANY pressure....like the proverbial hot knife through butter!
Plus, it's MUCH easier to keep a non-serrated blade super sharp while sharpening a serrated blade is a bit of an issue. My 2 cents.
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I'm not going to be overly critical of rainman because he's just such a swell guy.
But he might be an idiot.
Serrated knives get used in my house only for chopping up frozen fish food, chocolate or overripe tomatoes.
Occasionally bread, but good crusty bread is better torn anyway.
The reason those serrated knives work so well for the chocolate (and frozen fish food) is that you can set the teeth on the item you're cutting and they 'hold' it in place before you just pressed down and the edges cut through clean. Does a great job of avoiding slippage. I figured it out trying to make a chocolate covered strawberry milkshake where I wanted chunks of dark chocolate in the shake and since it was desert, I'd used my regular knives for other stuff. The serrated was the only one left with useful mass so I gave it a shot.
Really does an amazing job.