A scalloped edge is easier on cutting boards and foods than are serrated knives. I have both in my kitchen. The only thing I find the serrated knife good for is sawing through frozen meat. Actually, my wife uses the scalloped edge knife on bread while I use my trusty Chroma 10" chef's knife for everything. I just keep it very sharp, hone it every time I use it (which does put micro-serrations on cutting edge), and have a a convex edge on it.
The scalloped edge applies more cutting pressure on the food where the blade edge touches it. It's simple math. The smaller the area of one object applying force to another, the greater the pressure per unit measure. Also, the angle of attack, so to speak, of the scalloped edge, as it comes into contact with the food, is at a more acute angle. This starts a tear in the food surface, which is replaced by the cutting power of the edge gradually changing to parallel the direction of force.
Serrated knives, on the other hand, literally act like saws, with teeth that tear bits of material away from the food. And unless you are cutting something like celery, wood, or frozen meat, this tends to tear food rather than cut cleanly through it.
Personally, I've never fractured a knife edge with crusty bread, or any other food. When I slice, I simply apply downward and forward pressure at the same time, a vector force if you will. I've yet to find any food that I can't safely get my chef's knife through.
Of course, I don't get my knives so sharp that they will shave me. But they are sharp enough to easily slice through everything from ripe tomato to butternut squash, and with just light pressure.
Rob Babcock is a master knife sharpener. I am not. I don't want to spend the money or the time. I just want my knives to be well made and tough tools that get the job done. Evey knife in my house, whether it cost me $150 to 50 cent paring knives bought at the grocery store do their job, and do them well. What more do I need from a knife?
Seeeeeeya; Goodweed of the North
