Serrated knives, also known as bread knives, can definitely be used for breads of all types, but also cakes, delicate tomatoes, and more. Hannah and Lisa compare classic bread knives to serrated utility knives so you can decide which one is for you (maybe the answer is both)!
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Why did you restrict yourself to the short bladed utility knives? Victorinox model 40720 is an excellent utility knife. It's blade is 7.5 inches but is great for tomatoes and hard bread. Also much cheaper in price.
What makes bread knives work as they should, do not apply much downward pressure and take long strokes to let the serrations do their magic.
Love the knife.
What brand and model is the gas range in this video?
I’m in the market, and love the grates.
Thanks
David Hockett
My universal knife is a serrated chef's knife – it's an old cheap one I took from my parents when I moved out (I was the only one in the household that ever used it anyway, so they were more than happy to let me take it). I've never liked regular bread knives, I've never seen one that doesn't make a crumbly mess. I'd even prefer a sharp regular chef's knife to a bread knife if I'm honest, even though cutting through thick crusts demand more knife care to keep them sharp.
12:47 Ummmm… Zwilling got exactly the same serrated prep knife in the Gourmet series, costing only half price. (The two series are made of the same material, and the different price is due to the manufacturing process: Pros are forged, Gourmets are stamped)
How often do you make contact with every serration?
And from your explanation, longer knives are almost always worst than a short knive because more serrations.
While I don’t disagree, the over dramatization of the “bad knives” is ridiculous.
I recently got a Misen utility knife and I'm really loving it. When you need to slice or dice smaller things (shallots, garlic cloves) it can be awkward to use a big ol' chef's knife, particularly if you have larger hands. A smaller knife for a smaller job makes sense to me.
I use an 8in chef knife my set came with a Santoku knives 8in (I never use) and 6in which i gave to my dad for his RV he retired to. Smaller knives are great for RV kitchens. At home however I use Mercer Genesis 7peice knife roll set.
How to shatpen a serrated knife? I have whet stones for flat grind, hollow grind & scandi grind edges not for serrated
Do serrated knives ever need sharpening? If yes, how do I do that?
Hard to take an equipment show seriously when the tester has a cheap range and a cheap dishwasher.
I have a 1940s or 1950s vintage bread knife. Its edge has zillion teeth like a saw blade. Cut bread perfectly and has never needed sharpening.
ATK, ,LISA, I had noticed the trend in recent years, that utility knives have gone serrated, I use myBREADKNIFE, to make slices of GOUDA. to put on my spiced buns, but my JAPANESE KNIVES can really make THIN SLICES of tomatoes , The ZWILLIGS , serrated I like , too.like anything , a knife for everything cheers 🇺🇸🇺🇸🇺🇸🇺🇸
Ginsu.
I bought that Mercer a year ago and it’s still going strong after cutting a lot of very crusty bread. Best news is, it’s now $8 cheaper at only $15 at the big South American River company. Serrated knives do present sharpening issues but if I go $15 every couple of years, I’m not complaining.
It's great to have reviewers who don't just have expertise in what they're discussing, but can also present really well, and have wonderful chemistry going on there too. I could watch the pair of them all day.
I have an whole set of the "best value" utility knife mentioned and I agree. I've been slowly using that utility knife more and more.
ok, so she showed that you can't mash down on a tomato and expect it to cut cleanly without, um, mashing it. When you are slicing, slice don't chop. I still have a Ginsu knife that I use to slice tomatoes, and 30 years later it still works well. Please don't use an improper technique to try and display/further your narrative; that is below this show's caliber of excellence.
Around the 6 minute mark, when cutting the tomato – that was a cheap shot.
She pressed downward instead of sliding forward.
I know this is months late, but I had to mention it.
Otherwise, fantastic – thanks again!
I love a ‘victorinox’ bread knife, which is very similar to your recommendation. I also use the victorinox utility knife.
They are sometimes given away as marketing gifts by bakeries or butcheries in Germany.
Germans are weird like that, always giving out useful things … 😁
Love watching these two. Entertaining and credible. Lisa is always compelling and in charge. Hannah is sincere fun likeable and – totally off point here, but – makes me weak in the knees. I have to replay a lot of her bits because i wasn't focusing on what she was saying lol. "My bad"!
Both.
I love this knife! It's the best thing I've bought on Amazon all year during the pandemic. I've bought it for so many people that Alexa periodically tells me "according to your history it's time to order more Mercer knives".
I quite often use a serrated chef's knife which has enough length for bread, but also the pointy tip. That said, I'm moving more towards having specific knives for specific tasks. If you only want a few knives that can do everything between them, you can save some money and still do a reasonable job of everything, but, if you want the best results and the best ease of use, it's better to have a wider collection of knives.
Can you please do a video on good chopping practices? I bought all the recommended knives then cut my finger on day 1 (filleted said the urgent care). I am now a little scared to use them. Thanks!
I've heard Gordon Ramsey also say you only need 3 knives; Chef's, pearing, and serrated. But, his serrated was used to slice meats, roasts, etc. Would this be a different type of knife than the Mercer, or do you also recommend the Mercer for this as well? Thank you!!
honestly did not know a serrated utility knife was a thing. When I buy a loaf of bread it's usually a baguette and the shorter knife would be perfect! Def running out to buy one!
While I agree with the fact that there are better and worse bread knives, the filming here of the "worse" ones seemed odd, as in the tomato section, where the cutting motion was closer to mashing than to sawing. It felt like an ungenerous way of treating the worser knife. That said, I agree with the general results. Thanks for this.
The reason I'm not fond of serrated knives is that they are impossible to keep sharp. New, a good knife is good, but eventually it'll go dull. I've got a set of simple carbon steel knives I've had over 40 years. Every time I pick up a knife to use it, I run the steel over it. Last night I made myself a salad with tomatoes, which were a bit over ripe (and soft). One clean swipe of the blade and it's completely through with no tearing and most of the jell is still inside the tomato slice. Clean, simple, easy to maintain.
Prefer 6” serrated utility knife over bread knife since well, neither of me and my wife eat bread… lol. I do have a bread knife just not a 150 dollar one like my other “pro knives.”
I do agree that u need the chef and paring knife. But instead of bread I drop in the serrated in the trio.
Lisa and her knives…
If it's just the number of serrations that comes into play here, why aren't there any bread knives with a single serrated scalloped point? Up in the range of the point count your working on, the number of scallops probably does decrease, but when does that optimal number of scallops peak, and start going down again? Or is there really a single point market?
Great job explaining this ladies. Really helpful 👌
CUSTARDY BREAD??
good thing I'm watching this now, one week after buying a bread knife with broad serrations
Well done gals! Gonna get da wife da knives. Thank you.