When it comes time to choose a knife – whether part of your kitchen cutlery set or a utility tool – one of the biggest differences between the available blades is whether the edge is plain or serrated. Many knife customers end up wondering which is better. Both choices have the potential to be great knives, but it depends on the intended use of the knife.
There are two main types of actions you’ll be doing with the knife. With push cuts, you’ll be pushing through the item being cut. Actions considered push cuts include peeling an apple, chopping wood, and shaving with a straight razor. In slicing cuts, on the other hand, the cutting action is performed by sliding the edge of the knife across the item being cut. These actions include slicing a vegetable or a piece of meat or sawing a board in half.
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Best Serrated Bread Knife
|Victorinox 10-1/4-Inch Wavy Edge Bread Knife, Rosewood Handle||$52.42|
|Victorinox 8 Inch Swiss Classic Chef's Knife||$40.17|
|WÜSTHOF Classic 10 Super Slicer Roast Knife | 10" Long Slender Roast Knife | Precision Forged...||$149.95|
#1. Victorinox 10-1/4-Inch Review
Brought to you by similar individuals that influence the Swiss Army to a knife, this Victorinox knife is high caliber as well as extremely moderate. The stainless steel cutting edge 10 1/4″ edge is high-carbon and ice-tempered giving a greatly sharp AND solid edge. It has a bolster less edge. This basically implies the sharp edge proceeds under the handle taking into consideration the utilization of the whole length for cutting. This component additionally makes honing the sharp edge considerably simpler.
While the Fibrox handle may look somehow modest, it is really intended to be both ergonomic and slip safely. This is refined with a finished complete that is extremely agreeable and very much adjusted.
It is dishwasher safe. This specific model differs from the second-place finisher just in the length of the cutting edge, which is the reason we put it at number 1.
#2. Victorinox 8-Inch Review
Victorinox 47547 10″ bread knife there’s not a mess to say in regards to the younger sibling of the main finisher in the best bread knife rivalry. Basically, this knife is precisely the same except for it’s 8″ sharp edge. It’s still bounty long to traverse everything except the thickets rolls of bread. The teeth are extraordinary at cutting without tearing even with the bread is crisp and warm. For those more alright with a shorter knife, this is the approach.
#3. Wusthof Classic 10-Inch Review
Wusthof 10″ bread knife this is a totally beautiful knife. Wusthof has been making blades in Solingen, Germany since 1814. This knife includes a solid handle cutting edge. This implies the one-piece steel sharp edge proceeds with completely through the handle. This gives the knife outstanding strength and feel. It too is produced from high carbon steel giving it amazing edge maintenance. The engineered handle is triple bolted and accommodates a strong vibe and amazing equalization. The triangular tip makes this knife perfect for both long pieces and round empowering the client to cut without tearing.
When it comes to plain or serrated blades, the conventional view is that the serrated edge is ideal for push cuts. The serrations tend to grab at the surface, slicing through it. Serrated blades are also ideal for cutting objects with a hard exterior and soft interiors, such as tomatoes and bread. The high points of each serration touch the object first, and these areas have a higher pressure, allowing them to puncture the surface easier. This makes serrated edges a great choice for cutting through tough objects such as rope or wood. Even a dull serrated edge may be surprisingly adept at slicing jobs, though of course knives always work best when they are as sharp as possible.
A plain edge, meanwhile, is better for slicing, particularly when the activity requires precision control and accuracy. Plain edges are preferred for precision work, such as the utility knives favored by hobbyists. A plain edge can attain a razor-sharp edge. With a sharpener of between 1200 grit and 6000 grit, the knife-edge is so thin and sharp that it will cut through most materials smoothly. When sharpened with a coarser grit, leaving an edge that is not quite as sharp, may actually be better for some applications, as the blade will develop rough, “micro-serrated” edges.
With all of this information, which is better to carry for everyday use, a knife with a serrated edge or one with a plain blade? Unless you know that the majority of your activities will be either slicing or push actions, it may actually not matter too much. As long as you keep it sharp, either style should work fine for most applications.
Another option for everyday use is a blade combining plain and serrated blades. Usually, about half of the blade nearest to the tip is a plain edge, while the side of the edge closer to the handle is serrated. Many people feel that this is a good compromise, though particularly on smaller pocket knives it can mean too little of either style of the blade to be of use.
Regardless of the type of knife you choose, always keep it sharpened. A well-sharpened plain blade will nearly always be better than a dull serrated one, and vice versa. Your sharpening strategy may also depend on the type of cutting you do; those who do a lot of push cutting should aim for the sharpest blade possible, while slicing is best with either a slightly coarser-ground plain edge and a serrated blade.
A serrated knife blade has a cutting edge that has numerous small points of contact with the material getting cut. Since the point of contact is much less, the applied force is concentrated at each point of contact and angle to the materials being cut.