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Old 01-24-2010, 11:02 PM   #1
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Serrated blades?

i have a serrated blade or two for my kitchen duties and use them quite a bit mostly for bread.

i am also a huge knife collector. many collectors and users of knives shy away from serrated blades, they always say that any sharp plain edge knife will always outcut a serrated blade but im one of the few that feel partial serrated blades are the perfect style blade for everyday cutting duties. it seems to cut through rope, rubber, plastics and heavy cardboard much better than a plain edge, just wondering what a chefs thoughts are on serrated blades not only in the kitchen environment but outside of it as well.

nice place you have here, ill probably be hangin out a little bit. i love to cook.

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Old 01-25-2010, 05:43 AM   #2
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Serrated blades are good for bread.

If you can keep any sort of edge on your normal blades then the only place for serrated blades is breads and pastries. Normal blades can cut bread, but serrated blades do it so much better.
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Old 01-25-2010, 08:25 AM   #3
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Serrated blades have a place in my kitchen, even though I have some very good and very sharp regular blades. When I slice open a bagel I reach for a serrated. When I an skinning a pineapple I reach for a long serrated. I could do both tasks with my chefs knife, but I find the serrated better suited for both these tasks.
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Old 01-25-2010, 10:14 AM   #4
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slicing tomatoes is a serrated task, too, imho.
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Old 01-25-2010, 05:31 PM   #5
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Quote:
Originally Posted by ChefJune View Post
slicing tomatoes is a serrated task, too, imho.
A good nakiri with a well maintained edge will change your opinion.

The problem with tomatoes is that too many people use blunt knives on them.
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Old 01-25-2010, 05:39 PM   #6
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I have been looking for a good serrated knife for bread.

Any ideas?
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Old 01-25-2010, 07:10 PM   #7
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You want a very thin blade and a longer blade 10" + for best results.

I generally don't care for Wusthofs but their bread knives are very good.
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Old 01-26-2010, 11:58 AM   #8
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I agree w/ GB. I keep a serrated knife in my tool kit for certain tasks, but prefer my straight edged knives for the majority of kitchen tasks. In addition to using a serrated on breads and pineapple I also may use it to peel hard shelled squashes.
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Old 01-29-2010, 11:34 AM   #9
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Quote:
Originally Posted by NAchef View Post
I have been looking for a good serrated knife for bread.

Any ideas?
MAC SB-150

For the money the best bread knife in the world.


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Old 01-29-2010, 01:14 PM   #10
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Soft and delicate - use serrated.
Anything else - chef or paring knife.
That's my motto.
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