Serrated blade knives have a wavy, scalloped or saw-like blade. Serrations help when cutting things that are hard on the outside and soft on the inside (such as bread or tomatoes); the saw-like action breaks the surface more easily than anything except the very sharpest smooth blade. They are also particularly good on fibrous foods such as celery or cabbage. Serrated knives cut much better than plain-edge blade knives when dull, so they do not require frequent sharpening (some serrated blades are claimed never to need sharpening), and are sometimes used to make steak knives which do not need frequent sharpening. However, they are not readily sharpened properly by a user, requiring specialized equipment, and may never be resharpened during their useful life. Serrations are often used to improve the cutting ability of a less-expensive blade not capable of taking and keeping a sharp edge, usually having a thin, polished blade designed to minimise friction. A serrated knife is more practical for a user who is not prepared to sharpen it frequently; a well-maintained and sharpened smooth edge is keener.
Exactly what I thought, for only one serrated knife, it’s probably better to let a professionnal handle it than to invest in an other shappening system.
Maybe Josh, you can argue to the point of getting a serrated knife. You surely know what a serrated knife can do than others cannot.
One thing I don’t like about serrated blades is that they tear up cutting boards. The scalloped rather than pointed serrations, e.g. on the MAC bread knife, are probably better in that regard. Still not as easy to sharpen as a plain edge however.
I agree with you, I think it is the case of the Masahiro bread slicer. Do you sharpen this kind of knife the same way than other serrated knives?
