The best serrated knife, according to chefs:
Serrated knives and their jagged edges are probably most prized for their ability to cut through thick, crusty bread—but they may also be considered for their versatility and ability to work with different types of foods. To get a handle on characteristics to look for when in the market for a new serrated knife, we talked to some chefs to get a feel for what they seek out when when choosing serrated knives—as well as to find out which knives they use themselves.
in Chicago explains, "I look for something with smaller serrations; something that is less abrasive to whatever you might be cutting and less damaging or jarring to the product. It needs to be less like a saw and more like a knife for me. The motion of the knife needs to be smooth. Fluid. I think smaller serrations lend to that. I also look for something, like any knife really, that feels great in my hand.
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