Every person I’ve seen who does this sucks at cooking and everything around it. A non-serrated knife is what works 99% of the time, as it won’t fuck up many things that are serrated one will.
they do tend to work more consistently and stay sharper for longer if you rarely/never sharpen your knives or dont have the proper equipment. a well sharpened chef’s knife though is better but i have to admit i dont have the energy always to properly maintain the edge on them
Here’s my sacrilege:
A serrated knife is all you need for 99% of the time
Every person I’ve seen who does this sucks at cooking and everything around it. A non-serrated knife is what works 99% of the time, as it won’t fuck up many things that are serrated one will.
I use it for tomatoes and nobody will ever change my mind.
If you don’t have a very sharp knife a serrated one works very nice on tomatoes and bell peppers
Exactly a decent quality serrated will cut a perfectly clean edge on almost all foods
they do tend to work more consistently and stay sharper for longer if you rarely/never sharpen your knives or dont have the proper equipment. a well sharpened chef’s knife though is better but i have to admit i dont have the energy always to properly maintain the edge on them
So you’ve got a dull chef’s knife, because that is the 90% knife, not a bread knife.