Fair enough. Maybe one day I'll use one of the amazing bread knives and be convinced. Until then agree to disagree :D
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serrated bread knives are like chainsaws though, or the alternative isa very fine kerf bandsaw blade. Sure, both of them get you tomato on your sandwich, but....
I was given a “Forever Sharp” gimmicky knife nearly 20 years ago and my first thought was that it was a piece of junk... right up to the moment I used it. Never ever been sharpened and it can still slice the softest most freshest bread you can get, as thinly as you want to. And tomatoes!
Let's put this to death by doing tooth counts TPI, if you will.
I have a really crappy "bread knife" with maybe 8TPI, if that. Like a commercial machine.
It's not used for anything. It rips, tears and jams worse than a similar steak knife.
I have a daily user, probably 25TPI, that does a good job even in fresh warm baking.
Not a 600 grit toothy edge but TPI must count for a lot of the disagreement.
Maybe since a crappy unsharpened serrated bread knife cuts tomatoes with such ease, we have the whole Sharpening Gig wrong with our chisels?
We could all convert to bread knives for our woodwork :)
.... sort of like a ..... saw :)
justonething, sorry mate, probably shouldn't have brought up the bread knife thing. But it turned out to be a bit of a hoot.
Maybe we should discuss how to sharpen bread knives. Do we use saw-files? :)
I have to say I have never sharpened any serrated knives in my life.
On my garden tools, scissors and other complex shapes, I only sharpen (i.e. flatten) the back side.
Getting some weird shape to work consistently is a nightmare. If the angle is damaged, I'll hone it by hand, but for sharpening, it's always the back.
Just place it flat on the stone and hone it nice and flat.