knifeopedia
Serrated Edge
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There are different types of serrated edges:
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Classic serrated edge
The classic serrated edge is the most common type of serration, featuring sharp, jagged tips designed to tear through food. The density of the serration can vary, with less dense serrations (fewer tips with more space in between) offering more bite, as the cutting pressure is concentrated on fewer points. This type of serration is ideal for cutting through anything with a hard crust.
Scalloped edge
In a scalloped edge, the serration is inverted compared to the classic serrated edge. This design makes it less aggressive, making it the ideal choice for cutting softer foods like cakes, sandwiches, or even for carving. Instead of tearing through food, the scalloped edge provides a smooth cutting action with a subtle saw-like effect.
Double serrated edge
This edge features two different serration profiles: raised, sharp tips with scallops in between. This design offers two key benefits: The sharp tips provide enough aggression to tear through tougher skins or crusts, while the scalloped sections offer a smoother, less aggressive cutting action, resulting in a balance between tearing and cutting. The raised tips will protect the scallops from direct contact with the cutting board, significantly reducing wear and extending the lifespan of the edge.
Straight Edge
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In most kitchen tasks, a straight edge delivers superior results, which is why the vast majority of knives sold feature this design. On the following pages, we’ll explain everything you need to know about straight edges.
Edge Types
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There are two main types of cutting edges: straight edges and serrated edges.
A straight edge (also known as a plain or fine edge) features a blade with a sharpened cutting edge that’s uniform from the heel to tip of the blade. A serrated edge is marked by jagged "teeth," similar to a saw, which extend along the cutting edge.
The biggest advantage of straight-edged knives is their ability to produce smooth, clean cuts without tearing the food. However, serrated edges shine in situations where a sawing motion is necessary - such as cutting foods with a hard exterior and soft interior. In many cases (like tomatoes), such food can also be cut with a sharp knife. But in other cases (like hard crusted bread), it’s recommendable to use a serrated edge, also since a hard crust would wear a fine edge over-proportionally.