Light Weight Serrated Knives
Plain Edge Versus Light-Weight Serrated Knives: Which One Is Better?
Getting the job done right usually depends on the equipment and information that you can use. The same thing is true when working in the kitchen where precision equals to efficiency and speed. For that reason, you need to choose your tools wisely, especially when it comes to knives. Between a plain-edge and serrated blade, which do you think is a better choice? What better way to find out than to differentiate both options?
Light-Weight Serrated Knives
- Aside from slicing bread and tomatoes effortlessly, they are tough enough to cut through hard and tough surfaces because of their jagged design. The sharp points puncture the top portion first, making it easy to slice through just about anything. In fact, they can be used on frozen foods without the need to thaw them beforehand.
- Although it pays to keep them sharper for a long time, there is no need to have them repeatedly filed or honed. Simply get them professionally sharpened once in a while, wash them by hand, and they would be ready for the next bouts of slicing challenge.
- Because of their format, they can still perform impressively on most slicing jobs even when they have become dull. As it happens, their cutting power is based on their jagged edges that give higher pressure per area.
- Light-weight serrated knives saw through food, tearing through them in the process. This makes a less ideal choice if you want to achieve clean, smooth cuts.
Plain Edge Blades
- They work best if the application involved is mostly push cuts, such as slicing, paring, and chopping. If you want to shave an apple or skin a deer, they are the right choice of cutlery.
- The more you need to use them, the more frequent you would have to sharpen them. Otherwise the edges would become blunted and, well, pretty much useless. So if you use plain edge knives, you need to carry along a sharpening stone or steel.
- They can slice, dice, chop, and cut through vegetables, meat, or fruits without ruining them. The real challenge, however, is cutting a tomato in half without squishing it. Apparently, you just can’t push a blade through it because of its composition. This means that you would have to use one of the light-weight serrated knives or use a razor-sharp plain edge knife in a slicing motion
In summation, the two types of knives have their advantages and disadvantages. However, it is best that you choose the tool that has more pros than cons.Back To Top.