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.
This product is built with textured finger guards and a handle designed for safe gripping. Mercer Culinary
Bread knives can make quick work of both dense breads such as bagels and light, crumbly goodies like a crusty French loaf. Look for relatively thin blades that will help you create even slices, and average-sized teeth that will allow the blade to start the cut evenly without tearing the bread.
The blades on these are durably coated and don’t need to be cleaned by hand. Home Hero
The deep points on a serrated steak knife can grip dense meats for a quick, easy cut. No more sawing and hacking at the dinner table. Look for knives with a non-stick coating that won’t get gummed up with sticky steak fat, and relatively thick blades that can handle the toughest cuts.
The fine serrations on these help protect a keen edge over time. Victorinox
Serrated blades aren’t just for T-bones and croissants! A finely serrated edge makes slicing through juicy tomatoes a breeze, and a flexible, rounded blade tip can serve double duty as a butter or jelly knife that cuts the bread just as easily.