Serrated KITCHEN knives....need some advice.

L

Lavan

Joined
Nov 8, 2000
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I have "had it" with the knives we have had since we got married 43 years ago. (See, I don't put up with any s*** for long) heh.

Anyhow, I have dutifully sharpened the missuzes knives every 6 - 12 months whether they need it or not. USUALLY , they can be forced through water if you use a sawing motion.

So, Mr. Speedy is now ready to get some NEW knives. We have some decent ones but I....think..... a serrated edge would be just the ticket.

This is not CHEF'S stuff we talkin, but just whackin a leg off a chicken or turkey and boning and just general broccoli choppin.

My Sabatier has no point as it just broke off one day from nuttin we could ever figure. I have a good Japanese thin cleaver and big knife that I am picky about KEEPING sharp.

But how about the day-to-day stuff? Anyone use Spyderco's kitchen knives? I did a search on "serrated" with "kitchen" and got some hits but not many actually described the Spydies.

My thinking is that serrated will actually CUT longer than the ones that I....can....NOT....get anyone but ME to actually sharpen so I want to go with something that will enjoy being NEGLECTED for some time before being a chore that HAS to be done.

Any suggestions?
 
I do like the Global knives quite a bit. I own a serrated Global knife that is, as usual, fantastic, and no sharpening.
 
The Spydercos are excellent. They will be work for a very long time without sharpening. The handles are very ergonomic and the steel is high quality. The only serrated knife that I freely admit to owning is a Spyderco K04.
 
I used to be a chef at the Radisson Hotel and everyone used Forschners. A couple of dudes envied me because I had a serrated 10" Forschner Chef's knife, with rosewood handle. It will perform beautifully on anything except thawed out fish, no serrated blade that I know of will do any good on fish. I'm not a Forschner salseman or anything, I get no commission; do yourself a favor, buy the Forschner. The Global's are nice, but way too expensive, what can a Gloabl do that my Forschners won't? Absolultey nothing. ;)
 
I have some nice knives, my favorite is a Murray Carter, but I have to admit to having nothing but cheap serrated kitchen knives. They are a PITA to sharpen so I just buy one for $20 and when it gets dull, throw it away and get another.
 
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