I use a bread knife in the kitchen for disassembling pineapple (along with a filet knife) and the occasional watermelon. Things that are tough or fibrous on the outside and softer on the inside are good candidates for serrations.
I personally believe serrated knives stay sharper longer. They are a little more difficult to sharpen. But where I live I have a gentleman who owns a knife sharpening business doesn't outstanding job once every 6 months. I have a outstanding quality set that I've had for well over 15 years it does a great job for all my cutting needs in the kitchen.
If you don’t have a slicer that’s heavy duty and able to make it through brisket bark, a serrated knife is totally your best bet, I agree with you 100%. I’ve used one the same way and it carves brisket so beautifully
I'll use a serated knife to cut that thick plastic foam packaging material. I'm not sure exactly what it's called, but I have some pieces of it that are like 5 inches thick that I cut up for oilliklight sculptures I make, but yeah, serated knives, not just for bread. Great video. I did learn from it.
its wild to hear scott say he doesnt use a serrated knife for more than just bread. when i found out how fast and clean and efficient a electric fillet knife was on fish 30 years ago i never looked back, i use it for all kinds of meat. yes i have nice sharp kitchen knives i use daily for everything but when i have lots of meat to cut up i break out my electric fillet knife and have it done in half the time, and more even slices, i will cut anything up into the thickness of a quarter, and fast. i keep the serrated blades sharp with diamond rods and a ceramic rod hone.
I just have a real titanium serrated kitchen knife in a smaller version than the regular one, and it has a nice handle. I slice flesh but this one is a kitchen knife that I would prefer to use when cutting up the meat than my personal knives made for cutting, even the smith and wesson black steel one i got cant match this one, so this video helped a lot to me as well, I had trouble finding one that fits my hand better for everyday work, hope this works cause this would help a lot!
I'm really pleased with this! It works like a charm ua-cam.com/users/postUgkxDcr-y2Pf6xdnrFHrSP7dl9kpKaCozcSQ Takes less time than my old electric sharpener because it can take more off the knife faster, and then it smooths out nicely with the finer grit polisher. I don't know how long it will last before the grit wears away, but I wouldn't mind having to replace it every once in a while.
Excellent video as always, clear points made... love the humorous comments/lines you guys often mix in with it... like this one about the "dead meat", was awesome and almost couldn't stop laughing with you. 🤟
Does Work Sharp Sharpeners prohibit you from listing the sharpeners you use in this video? I would like to find the source of the tapered diamond sharpener but can not find it on the internet. Any input would be appreciated.
I use a Dexter Russell scalloped/serrated for slicing smoked brisket. Also good for pineapples and as others have said, tomatoes. Definitely not just for bread.
Completely agree. Although mine is a cheap 10 dollar 10 inch bread knife from Amazon. Perfect for bbq though. Makes quick work of what my extremely sharp filet knife has trouble with.
I make my own bread, but sometimes forget to get it out of the freezer. You can guess what that does to my breadknife. Thanks for the video, although I wonder what they used before ceramic and diamond sticks were a thing, just a fine iron file?
Aside from cutting bread I haven't really found a use for a serrated knife, still good to know how to touch it up if I ever have to cut through some really abrasive or tough bread that dulls my knife!
be careful, diamond hones aren't actually good for chef knifes because they are way too hard, it's best to use a good quality metal hone or ceramic hone
A couple additional facts about all copper vessels is that pots should never be used to cook acidic items such as tomato product. They are only for sugar sauces. Also, cream of tartar should never be used when whipping egg whites in a copper mixing bowl as it reacts with the copper and can be poisonous.
As someone said below, how about using a serrated knife to cut a watermelon, cantaloupe, other hard melons, butternut squash or other hard squashes. And of course bread! Just a thought.
Observations. 1. yes, a very sharp knife can be used to cut tomatoes. Nonetheless, I generally use a double sided serrated knife. 2. Generally, with a partially serrated knife, I don't need to attempt to "sharpen" the teeth, just use a work sharp and smooth on the back side. this is because I might carry a partially serrated from time to time, but rarely use the serrated portion. 3. On the rare occasion that I want to "sharpen" the teeth, I use a tapered file.
I have a small serrated Wusthof knife (4126/14cm) I use for citrus and only for citrus mostly because it's simple and quick and I cut up a lot of limes. I also have a "super slicer" from Wusthof (4142/20cm) that's perfect for cutting sandwiches, but it's inverse serrated - scalloped edge, not semi-circular. Like a serrated knife, only one side is edged, the other is flat, so the bulk of the sharpening effort is on the right side of the blade. Any thoughts on keeping this thing workably sharp other than leaving it in the block?
No.... a sharp knife is good for tomatoes. If you're using a serrated knife for tomatoes it means your other knives are not sharp enough. I'd love to agree but gotta draw a hard line here.
Work Sharp Sharpeners I think a hard line is dumb here. If you happen to find yourself without an ultra sharp chef knife a bread knife still turns out great tomato slices.
Like he said in the video, there’s a difference between sawing and slicing through food There’s a reason your tomato bleeds out on the cutting board when you use a serrated knife I use an 8” Shun chefs knife for just about everything, honestly cuts through bread better than a bread knife and I don’t have crumbs flying everywhere
Due to laziness, I used to only cut tomatoes with serrated steak knives. As soon as I moved to a slightly sharp chef knife (sharpened on the base of a ceramic bowl while I wait for my whetstone to arrive), I noticed how much nicer the texture of my cut tomatoes were. There's actually an edge on the skin you can feel in your mouth rather than mush! I'm never slicing tomatoes with a serrated knife again because even a half sharp normal knife does a far better job.
OH My, You are going to laugh at me. I used my V slide-through knife sharpener by Zwilling. Prior to the use of the Zwilling Knife sharpener, the blade was dull. After the Zwilling Knife Sharpener, My knife was like new and I didn't apply a lot of pressure I thought well if it doesn't work I will just buy another knife. It is Perfect. I will do it again until I have to buy another blade. I have the Knife sharpener you used also I paid around $34.00 over 25 years ago and it is still working fine. I am not kidding guys just try it.
Bread, or soft tomatoes, or one's with tough skins. A good serrated makes quick work of tomatoes. I have a less expensive one I use for cutting through frozen tubed pork sausage, too. Don't cringe!
Bread knives work GREAT for cutting insulation bats, however you better go buy your own because when I used my wives she almost use the knife on me😮 lol
A serrated knife aka bread knife has many uses in the kitchen. It is awesome for slicing tomatoes, citrus and cooked meat. Anything with a soft interior that tends to squirm away from the blade. Not bone. Right. Not good for wood or plastic either, by the way. I am disappointed that you did not do a bit of research and at least watch a couple of chef videos on this topic before saying something silly.
Hunt Fish Feed, i love how anti-vegan that is Serrated knives are only for bread imho. Seeing people cutting steaks with a serrated knife makes my toes curl up.. Its like taking a work of art, and cleaning it with a copper brush..
Having a sharp bread knife is essential for many kinds of baked goods, especially delicate pastries and cakes. A dull bread knife absolutely crushed, and squeezed out, a pear torte with a delicate, crumbly wafer-like top and ricotta mousse filling. It looked like an ice cream cookie sandwich that you squished in your palms. Smh.
Ok. For dummys. What is "unsharp" on this knife? The Tips! Wy you sharpe the inside? Sharpe the outside, sharpe the tips! Needs some sekonds and your knife is sarpe again.
Very incorrect. I've used serrated knives at my pizza shop for 25 years. It cuts onions green peppers and mushrooms just fine. I also cut 6 inside rounds a day 5 days a week. And 4 boxes of pork butts all with a beef scalloped knife. Learn more. Stop lying
So the smaller, steak knife size knives that are serrated, are actually not steak knives? Are they then actually a small bread knife to be used at the dinner table to, for instance, cut your dinner roll in half so you can butter it? What are these smaller serrated knives supposed to be for? Is it a poorly designed steak
I use a bread knife in the kitchen for disassembling pineapple (along with a filet knife) and the occasional watermelon. Things that are tough or fibrous on the outside and softer on the inside are good candidates for serrations.
People don’t understand how truly useful a serrated knife can be in various situations
I have a number of Workshop tools and find these very helpful. Please do more closeup shots when you are explaining the edges and angles. Thank You
I personally believe serrated knives stay sharper longer. They are a little more difficult to sharpen. But where I live I have a gentleman who owns a knife sharpening business doesn't outstanding job once every 6 months. I have a outstanding quality set that I've had for well over 15 years it does a great job for all my cutting needs in the kitchen.
You guys seem like genuinely nice people. Thank you for some great tips!
I worked in at a bbq restaurant and our favorite knife to slice through brisket and tritip was an offset bread knife they were awesome to use.
If you don’t have a slicer that’s heavy duty and able to make it through brisket bark, a serrated knife is totally your best bet, I agree with you 100%. I’ve used one the same way and it carves brisket so beautifully
Tomatoes 🍅 I like my 8” serrated knife for tomatoes 🍅. It’s the fruits skin, it pierces the skin and you can make thinner even cuts.
I'll use a serated knife to cut that thick plastic foam packaging material. I'm not sure exactly what it's called, but I have some pieces of it that are like 5 inches thick that I cut up for oilliklight sculptures I make, but yeah, serated knives, not just for bread. Great video. I did learn from it.
its wild to hear scott say he doesnt use a serrated knife for more than just bread. when i found out how fast and clean and efficient a electric fillet knife was on fish 30 years ago i never looked back, i use it for all kinds of meat. yes i have nice sharp kitchen knives i use daily for everything but when i have lots of meat to cut up i break out my electric fillet knife and have it done in half the time, and more even slices, i will cut anything up into the thickness of a quarter, and fast. i keep the serrated blades sharp with diamond rods and a ceramic rod hone.
I use a long serrated knife to slice cakes horizontally to layer them. Thanks for this! 🙏🙏
I just have a real titanium serrated kitchen knife in a smaller version than the regular one, and it has a nice handle. I slice flesh but this one is a kitchen knife that I would prefer to use when cutting up the meat than my personal knives made for cutting, even the smith and wesson black steel one i got cant match this one, so this video helped a lot to me as well, I had trouble finding one that fits my hand better for everyday work, hope this works cause this would help a lot!
Thanks, I needed this video.
Good for cutting foam for upholstery. Interestingly, foam is very similar to bread - full of air.
Didn't know about the onion. Interesting!
sponge cake, angel food cake, and of course banana, and yeast and sour dough bread!
I'm really pleased with this! It works like a charm ua-cam.com/users/postUgkxDcr-y2Pf6xdnrFHrSP7dl9kpKaCozcSQ Takes less time than my old electric sharpener because it can take more off the knife faster, and then it smooths out nicely with the finer grit polisher. I don't know how long it will last before the grit wears away, but I wouldn't mind having to replace it every once in a while.
Excellent video as always, clear points made... love the humorous comments/lines you guys often mix in with it... like this one about the "dead meat", was awesome and almost couldn't stop laughing with you. 🤟
Best knifes for quail eggs too , the points pierce through to help a smooth start.
Learned a lot from this video
Does Work Sharp Sharpeners prohibit you from listing the sharpeners you use in this video? I would like to find the source of the tapered diamond sharpener but can not find it on the internet. Any input would be appreciated.
Y'all sound delightful to have a conversation with.
I use a Dexter Russell scalloped/serrated for slicing smoked brisket. Also good for pineapples and as others have said, tomatoes. Definitely not just for bread.
Completely agree. Although mine is a cheap 10 dollar 10 inch bread knife from Amazon. Perfect for bbq though. Makes quick work of what my extremely sharp filet knife has trouble with.
I make my own bread, but sometimes forget to get it out of the freezer. You can guess what that does to my breadknife.
Thanks for the video, although I wonder what they used before ceramic and diamond sticks were a thing, just a fine iron file?
Aside from cutting bread I haven't really found a use for a serrated knife, still good to know how to touch it up if I ever have to cut through some really abrasive or tough bread that dulls my knife!
Sandwiches
What is the diamond rod you guys are using?
Thanks for the video, so only one side and then push the burr right?
You guys make it look so easy 😭
Remarkably steep angle
tomatoes too sometimes.
Key to listen for at 2:09 and 2:13 is how the pitch of the sharpening note changes with the place on the blade being sharpened as he works his way up.
Yep, best for bread and not much else.
Where can I get one of those tapered diamond "steels" ?
I keep a Rada serrated tomato knife in my knife drawer. It's the only serrated knife I'd actually replace.
I thought i was the only one that used a serrated edge for tomatoes, I'm going to have to get a diamond hone, and a couple better quality knives!
be careful, diamond hones aren't actually good for chef knifes because they are way too hard, it's best to use a good quality metal hone or ceramic hone
baguettes dulled my super sharp serrated knife but I don't have any of these hones
A couple additional facts about all copper vessels is that pots should never be used to cook acidic items such as tomato product. They are only for sugar sauces. Also, cream of tartar should never be used when whipping egg whites in a copper mixing bowl as it reacts with the copper and can be poisonous.
As someone said below, how about using a serrated knife to cut a watermelon, cantaloupe, other hard melons, butternut squash or other hard squashes. And of course bread! Just a thought.
Also good for tomatoes and other squishy foods
Try a sharp chef knife on it sometime.
bread knifes are great for frozen stuff or pinapples too.
A bread knife is amazing for finely slicing very fine slices of lettuce for tacos!!!
Observations.
1. yes, a very sharp knife can be used to cut tomatoes. Nonetheless, I generally use a double sided serrated knife.
2. Generally, with a partially serrated knife, I don't need to attempt to "sharpen" the teeth, just use a work sharp and smooth on the back side. this is because I might carry a partially serrated from time to time, but rarely use the serrated portion.
3. On the rare occasion that I want to "sharpen" the teeth, I use a tapered file.
where can I find the the longer diamond and ceramic sharpeners for the serrated knives?
www.worksharptools.com/shop/kitchen/ceramic-honing-rod/
Hmm, I always used my bread knife for tomatoes. I guess I need to sharpen my other knives.
If it looks like it cannot be resurrected. A rotary tool with a diamond bit
1:11 me when my mom makes mac and cheese
I have a small serrated Wusthof knife (4126/14cm) I use for citrus and only for citrus mostly because it's simple and quick and I cut up a lot of limes. I also have a "super slicer" from Wusthof (4142/20cm) that's perfect for cutting sandwiches, but it's inverse serrated - scalloped edge, not semi-circular. Like a serrated knife, only one side is edged, the other is flat, so the bulk of the sharpening effort is on the right side of the blade. Any thoughts on keeping this thing workably sharp other than leaving it in the block?
Serrated can be good for tomatoes.
No.... a sharp knife is good for tomatoes. If you're using a serrated knife for tomatoes it means your other knives are not sharp enough. I'd love to agree but gotta draw a hard line here.
Work Sharp Sharpeners I think a hard line is dumb here. If you happen to find yourself without an ultra sharp chef knife a bread knife still turns out great tomato slices.
@@DZ-nt7ow It gets the job done... but there is a better way.
Like he said in the video, there’s a difference between sawing and slicing through food
There’s a reason your tomato bleeds out on the cutting board when you use a serrated knife
I use an 8” Shun chefs knife for just about everything, honestly cuts through bread better than a bread knife and I don’t have crumbs flying everywhere
Due to laziness, I used to only cut tomatoes with serrated steak knives. As soon as I moved to a slightly sharp chef knife (sharpened on the base of a ceramic bowl while I wait for my whetstone to arrive), I noticed how much nicer the texture of my cut tomatoes were. There's actually an edge on the skin you can feel in your mouth rather than mush! I'm never slicing tomatoes with a serrated knife again because even a half sharp normal knife does a far better job.
Which side of the knife are you beginning with....the flat side or the beveled side? Thanks!
The beveled side
The reason for me to use a bread knife is to cut bread, believe it or not.
what are the other knives in the vid?
Cheese and bread. Anything with moisture calls for a soft serration.
Roast scalloped knife i use daily
I like a serrated knife for tomatoes.
Incorrect I cut all my stuff with a bread knife and a scallop knife
Tomatoes?
If you used a leather strop wouldn't that destroy the strop?
You can use a crappy old leather belt that you won't miss ;)
Lol
Learned something new
OH My, You are going to laugh at me. I used my V slide-through knife sharpener by Zwilling. Prior to the use of the Zwilling Knife sharpener, the blade was dull. After the Zwilling Knife Sharpener, My knife was like new and I didn't apply a lot of pressure I thought well if it doesn't work I will just buy another knife. It is Perfect. I will do it again until I have to buy another blade. I have the Knife sharpener you used also I paid around $34.00 over 25 years ago and it is still working fine. I am not kidding guys just try it.
Bread knifes are used to cut brisket so boooom!
I ain't never owned a Bread Knife, and I don't like serrations on a knife blade either.
Bread, or soft tomatoes, or one's with tough skins. A good serrated makes quick work of tomatoes. I have a less expensive one I use for cutting through frozen tubed pork sausage, too. Don't cringe!
Serrated knives are for Bread and acid foods
So I should use my extremely sharp straight chefs knife on bread? Seriously?
Bread knives work GREAT for cutting insulation bats, however you better go buy your own because when I used my wives she almost use the knife on me😮 lol
Cutting cakes
A serrated knife aka bread knife has many uses in the kitchen. It is awesome for slicing tomatoes, citrus and cooked meat. Anything with a soft interior that tends to squirm away from the blade. Not bone. Right. Not good for wood or plastic either, by the way.
I am disappointed that you did not do a bit of research and at least watch a couple of chef videos on this topic before saying something silly.
Tomatoes
Hunt Fish Feed, i love how anti-vegan that is
Serrated knives are only for bread imho.
Seeing people cutting steaks with a serrated knife makes my toes curl up..
Its like taking a work of art, and cleaning it with a copper brush..
Tomato's...
Having a sharp bread knife is essential for many kinds of baked goods, especially delicate pastries and cakes. A dull bread knife absolutely crushed, and squeezed out, a pear torte with a delicate, crumbly wafer-like top and ricotta mousse filling. It looked like an ice cream cookie sandwich that you squished in your palms. Smh.
Ok. For dummys. What is "unsharp" on this knife? The Tips! Wy you sharpe the inside? Sharpe the outside, sharpe the tips! Needs some sekonds and your knife is sarpe again.
Zzzzzzzzz.
Very incorrect. I've used serrated knives at my pizza shop for 25 years. It cuts onions green peppers and mushrooms just fine. I also cut 6 inside rounds a day 5 days a week. And 4 boxes of pork butts all with a beef scalloped knife. Learn more. Stop lying
So the smaller, steak knife size knives that are serrated, are actually not steak knives? Are they then actually a small bread knife to be used at the dinner table to, for instance, cut your dinner roll in half so you can butter it? What are these smaller serrated knives supposed to be for? Is it a poorly designed steak