One is straight edged. And one is serrated. What situation should I use each for?
by Kazuma_Megu
One is straight edged. And one is serrated. What situation should I use each for?
by Kazuma_Megu
10 Comments
Hey! It looks like you posted an image!
If this is a photo of one of your cooks, maybe share the recipe and techniques
used, as it’s almost guaranteed one of the first questions you will be asked!
*What seasoning did you use?
*How long did you cook it, and at what temperature?
*Did you use any special tricks or techniques?
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Serrated for bone, straight edge for meat
🍞
Mine (LEM brand) suggests using the serrated blade for bread.
My wife makes sourdough bread almost weekly and we use this exact model to slide it perfectly with the serrated knife.
I was worried I’d never use mine, but I use it almost weekly between cutting bread, onions, and bacon!
Which brand did you get? I’m looking for a good quality but not too expensive one.
Hmmmmm now I want one.
fingers and cold cuts
All I’ll tell you from years of working in restaurants, be ridiculously careful using AND cleaning them. They will cut you so badly and quickly you’ll hardly notice it. They are handy to have though. The only thing worse is a mandoline, at least a slicer has the push guard on it.
I use the serrated for everything. Cuts better when meat is almost frozen. Use for bacon, roast beef (cold cut processing alone worth the investment). Bitch to clean some spots but overall like it.