97guns
Senior Cook
- Joined
- Jan 24, 2010
- Messages
- 133
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.
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.