Serrated knives, why do you need them?

David Mary said:
Why settle for something so cheap, when you can have a beautifully mirror polished 440C Crumb-a-Matic with a gemstone handle for thousands of dollars?

THIS, is completely and clearly the best Crumb-a-Matic in the world.

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I hear it comes with a free wall of text featuring wild claims and disparaging comments directed to all other bread knives.

I think you have to be a "counter terrorist" to order one though.
 
spoonrobot said:
This is an oddly contentious thread. I don't think cutting stale bread with a plain edge is very impressive. Something like a banquette fresh from the over that has a crusty outside and soft chewy inside can't be cut in such a way or it smushes the bread, no matter how sharp the plain edge.
iu

I like serrations, they work well for lots of different things. I carry mine when I know I'll have to cut vegetation, cordage, or material contaminated with sand/dirt/etc.
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The loaf is 1 day old, hardly stale, it was baked yesterday morning. People tell me the same thing about cutting tissue paper as well that it can't be done. What is the rough Bess rating of the knives you sharpen, are they actually past tree toping hair sharp?
 
Mitchell Knives said:
I hear it comes with a free wall of text featuring wild claims and disparaging comments directed to all other bread knives.
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Yes. Which (to be serious for just a moment) is the only reason I brought it up the way I did.
 
That was essentially a loaf of bread, a "crusty bread" is something like the baguette pictured above, a Vienna loaf or Pane di Casa, as opposed to bread with a crust. And i happily use a serrated kitchen knife to slice true crusty bread. Other than a single rescue knife I have few used for serrated blades however.
 
Here's a little test for the guys thinking you can't cut fresh bread with a plain edge knife, or that certain types of bread are impossible to cut. Go and test your knives, and if they can't cut paper towel like the knife in this video, then that's probably the reason you think it can't be done. When you get a knife below 30 BESS rating you might be surprised what it can cut through.
Not being funny but I put video proof of what my knives can do, it's time for the guys telling me about sharpness to show me that your knives are even below 100 BESS. Show me some paper towel slicing, then I will take you seriously
 
Andy the Aussie said:
That was essentially a loaf of bread, a "crusty bread" is something like the baguette pictured above, a Vienna loaf or Pane di Casa, as opposed to bread with a crust. And i happily use a serrated kitchen knife to slice true crusty bread. Other than a single rescue knife I have few used for serrated blades however.
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I don't have any of those exact breads at home right now, but next time I'm at the bakery i'll be sure to pick one up and cut through that.
 
We replaced all the windows in the house some years back.
Before I put new trim around them, I used some of that spray in foam insulation around them.
It swelled up - just like it's supposed to.
Cutting it flush was more work than I thought it would be.

My serrated Spyderco kitchen knife worked like magic to flush cut all the foam.
I also tried a flush cut trim saw - but - that tore at the foam more than it cut the foam.
A sharp filet knife worked ok - but - it dulled way too fast.

Outside of that one thing - I despise serrations.
I only have two knives with serrations - an old Benchmade AFCK & a cheap OTF auto I use as a letter opener.
 
I use a SOG SEAL Pup for hunting. I hunt smaller deer, Roe and Muntjac, and the serrated portion is perfect for cutting down the side of the sternum to split the chest open. I can use one knife, straight edge part for cutting and skinning, and serrated for cutting through bone and cartilage.
I also prefer serrations for sawing through cordage and fibrous material. Some poly fibre ropes are difficult to cut witha straight edge.
 
Londinium Armoury said:

Your move, now show me you can push cut through paper towel tissue paper with your knives.
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What is that bullshit bread? I said it was for cutting something with light, airy crumb, not this brick-like substance you're trying to pass off as bread. You could've cut through that with the back of your knife.
The whole point is that if you have bread where the crust is more resilient than the overall structural integrity of the loaf (think balloon, air covered by an outer shell, made of bread), you can't actually apply downward pressure to the loaf without "popping" the balloon-like structure.
 
I got a few of the rosewood handled 10" Victorinox/Forschner "pastry" knives on closeout awhile back. I haven't used them much, but they are like a chainsaw on bread (and fingers). I think I gave about $30 each, which is not bad considering today's prices.

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spoonrobot said:
This is a bizarre thread. I regret responding.
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What do you consider an impressive sharpness feat that you can perform with your knives then? you said cutting bread isn't impressive and I agree it's possible at probably eve
OrangeBlueOrangeBlue said:
What is that bullshit bread? I said it was for cutting something with light, airy crumb, not this brick-like substance you're trying to pass off as bread. You could've cut through that with the back of your knife.
The whole point is that if you have bread where the crust is more resilient than the overall structural integrity of the loaf (think balloon, air covered by an outer shell, made of bread), you can't actually apply downward pressure to the loaf without "popping" the balloon-like structure.
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Then I will just do a draw cut or a push cut instead? Do you really think I can't draw cut through some freshly baked bread, so when I go to the bakery and buy this specific bread and show you video proof what will you say then?
I think your knives probably aren't as sharp as you think they are.
 
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