Post History

On serrations:

Serrated edges are a mixed blessing. They accomplish several purposes: 

* serrations pack more cutting edge length into the same overall blade length. This gives a mechanical advantage to your cut.

* serrations protect the inner curves of each scallop from being banged around. This keeps them sharper.

* serrations offer extra points, so the cutting action can dig in repeatedly across a stroke.

Those are all pretty positive. Now the negatives:

* First, it's really aggravating to sharpen. (Here's the answer to "how do you sharpen a serrated blade?") A typical serration is either one scallop repeated or a repeating pattern of small and large scallops. There's another mechanized "micro-serration" method which effectively files rows across the blade, ending in small points. For each of these, you need to get an abrasive rod with a diameter approximating the diameter of the scallop, and then rub that up and down in the scallop, maintaining an angle with the blade that matches what you want. Assuming that there are no serrations on the reverse side of the blade, you can use Scary Sharp methods there - but it will be less effective, and very good at reducing the serration depth by wearing away the points.

There are typically so many micro-serrations that you will not be able to muster the patience or dexterity to get them all. Luckily, such knives are generally very cheap.

* Serrations are great on bread and tomatoes, but terrible for precision cutting.

Most bread knives are serrated. If you keep your chef's knife or utility knife well-sharpened, and use correct cutting technique,  you won't need a serrated knife for tomatoes.