Knife Basics: Serrated vs. Straight Edge

“A sharp knife is a chef’s best friend.” But if you’re not a culinary connoisseur, the large number of different knives, shapes and sizes might drive you crazy. Today, we’re going to focus on the types of blades most commonly found on kitchen knives: serrated and straight edge. So, let’s take a minute or two to discuss which option is better.

Serrated Blades

Ever notice that some knives have saw-like notches or teeth on the cutting edge? Wondering why they’re there? Serrated knives are meant for cutting and slicing foods without damaging delicate textures. These types of knives are great for sawing through bread, tomatoes or pie crusts without crushing what’s underneath the outer shell. The “points” of each serration dig into the top layer of the food you’re cutting while the scooped out gully sections help to reduce friction as the blade moves back and forth.

Straight Edge Blades

Some knives have one long, smooth cutting edge. These knives are best for cutting both softer and harder foods such as fruits, vegetables and meats.  Straight edge blades tend cut through foods smoothly in a few simple strokes, rather than sawing through them like their serrated blade counterparts.

Sharpening

The key to any knife is to keep it sharp. The sharper the knife, the better it will be when it comes to cutting, slicing and dicing. Keep in mind that serrated blades are much more difficult to sharpen and usually require the knowledge and expertise of a professional sharpener.

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