Knives and their uses part 5 – Serrated knives

  • Long serrated knives are called a variety of things: bread knife, serrated carving knife, serrated slicing knife.
  • The pastry knife is by far the most popular knife we have. I’ve heard it called a Chef’s best friend. Seriously.
  • You can’t sharpen a serrated knife on a stone or steel conventionally, but you can use some pull-through sharpeners.
  • Need a Chef’s best friend? Or any other knife? visit our official website

In this series of posts, I will be going through each type of knife and what it is used for.

This entry includes the knife that no Chef can seemingly do without, the hallowed Pastry knife! The knife for all occasions; that no cutting job is too much for…you get the jist.

In this post, as well as the pastry knife, we will be looking at other serrated carving knives and the types of serration you will come across

Serrated slicers are typically between 20cm (8”) to 36cm (14”) and are used for a variety of slicing and carving jobs. The advantage of a serrated knife is that it is perfect for going through tough exteriors so that could be tough bread, vegetable or fruit and meat (like if you got your timings slightly out on your roast) There are a few types of serrated slicers which I will go through below. I’ll also go through the different types of serration. Pastry knife  DM98I We will start with the pastry knife, why? Because the pastry knife is by far the most popular knife amongst Chef’s. The beaming smile on their faces says it all when they pick it up and extol of its many, many virtues. Despite Chef’s using it for all and sundry, it is designed for pastry work. The broad end of the blade acts like a spatula or palette knife which makes it very handy for spreading. Bread knife dm90f The bread knife I am going to describe here is normally found in knife sets people have at home. They are fairly short and have a squared off edge. They are great if you enjoy picking up artisanal loaves from farmers markets or, heaven forbid, you enjoy baking bread yourself at home. Serrated slicer DM98E Serrated slicers and carving knives come in varying lengths and degrees of flexibility. Ones with rounded ends are best for meat without bones as well as breads and large fruit and vegetables. The serrated slicers with a pointed end? Perfect for any joints of meat which have bones in. Types of Serrations Now, there a few types of serration which you can get on serrated knives, if you look at the pictures below I will briefly describe the difference between them. Double serration double serration The double serrated edge offers longer lasting performance i.e. sharpness. It also means you get a nice smooth cut and you need less pressure on the ingredient. Wavy Edge serration  wavy serration This type of serration is perfect for cakes, pastries and bread with nice soft outer layers. It slices perfectly with no tearing. Standard serration with mid blade reversal (!?) standard serration mid reversal Basically this type of serration means you don’t have to use a sawing motion when cutting as half way along the blade, the serrations change direction. Which is pretty sweet we think. Standard serration standard serration This is the serration you find on most serrated knives and is the best option for anything with a tough outer layer.   So there you have it, serrated carvers/slicers, bread/pastry knives explained! Having a pressing need to slice? Visit our official website www.sohoknives. Until next time.

2 responses to “Knives and their uses part 5 – Serrated knives

  1. What brands offer such a wonderous egde as the STANDARD SERRATION WITH MIDBLADE REVERSAL??

    What is the difference between a pastry knife and bread knife of the same length? (Victorinox as an example.)

    Thanks in advance,

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