The saw-like teeth of a serrated knife blade help to cut both soft and tough ingredients, but you need to match the knife to the kitchen task. The relatively wide serrations of a bread knife help it slice through light, airy bread without tearing and crumbling. Deeper serrations produce wicked-sharp points that help penetrate into tough cuts of meat and work easily through joints and connective tissue. There are serrated knives for specific cutting tasks, and general-purpose knives suitable for everyday use. Here are three different approaches to designing a serrated knife, and how each one will make your cooking even more of a pleasure.