And I like it like that. Sharp knives don’t crunch the right way. Anyone with me?
Objection💥 Serrated knives where designed to only be used for breads and soft foods like tomatoes
I find a really sharp knife works better for tomatoes than a serrated one.
Cut right through some bok choy with them recently, like I was scything bamboo, never felt so free, 10/10.
I don’t know why this makes sense, but I only use a bread knife on regular bread. When I make a sourdough bread, I find it easier to slice with my regular chefs knife.
I don’t know why this makes sense, but I only use a bread knife on regular bread. When I make a sourdough bread, I find it easier to slice with my regular chefs knife.
I don’t want to crunch through. I want to slice through. Nothing beats that satisfying glide through a vegetable like it wasn’t even there because your knife is perfectly sharpened and you got the right rhythm going.
You monster.
I’m the devil.
Agreed.
Damn your endlessly distracting sovcits and now this!
I am here to bring you the crazy.
Go crazy?
Don’t mind if I do!
My understanding is that sharpening serrated knives is a pain.
Didn’t think they need to be sharpened.
How to Sharpen a Serrated Knife
If you’re familiar with how to sharpen an ordinary chef’s knife, you know that it involves applying a series of long strokes on a sharpening stone, then reversing it and doing the same to the other side of the blade.
This is fine for a straight edged knife, but serrated knives are totally different and they need to be sharpened differently.
If you look closely at the edge of a serrated knife, you’ll see that it consists of a series of individual curved serrations. You’ll also notice that one side of the blade is beveled (meaning it has indentations in it) whereas the other side is flat.
So when sharpening a serrated knife, you need to sharpen each one of these beveled serrations separately, one at a time. And you won’t be sharpening the flat side of the blade at all.
Fortunately, there’s a special tool designed to let you do just that. It’s called a sharpening rod.
Sharpening?
Counterpoint: cutting a tomato with a newly sharpened knife - it glides through so easily.
Makes me shiver.
When you get used to ripping your food apart with dull knives, serrated knives give you more control over it because of the friction.
There is no pleasure like cutting with a properly sharp kitchen knife. Slicing a potato with nothing but the weight of the knife and a gently slide.
Your opinion is wrong and uninformed. Get a proper knife and learn to use it and sharpen it.
Nope I’ve had sharp knives always and I still don’t like them.
Sorry Bones, you’re not allowed to have this opinion.
I can’t hear you over the sound of the onion I’m chopping with a serrated knife.
It’s SAWING, Bones! You’re sawing the onion! Don’t you know if you do that you rupture more cells thus releasing more of the gaseous chemicals that make your eyes water?! Oh, the Onionity!
A gift that keeps on giving of COVID is a muted sense of smell, and onions don’t faze me at all, Dark Knight.
It’s Dark Night, not Dark Knight.
Did it also desensitize your eyes?
Preach 🙌
I have friends who sold Cutco knives who agree with me.
This is not the flex you think it is!
