I only slice or chop food with a serrated knife.
I only slice or chop food with a serrated knife.
And I like it like that. Sharp knives don't crunch the right way. Anyone with me?
17 comments
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I don't want to crunch through. I want to slice through. Nothing beats that satisfying glide through a vegetable like it wasn't even there because your knife is perfectly sharpened and you got the right rhythm going.
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Counterpoint: cutting a tomato with a newly sharpened knife - it glides through so easily.
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Makes me shiver.
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When you get used to ripping your food apart with dull knives, serrated knives give you more control over it because of the friction.
There is no pleasure like cutting with a properly sharp kitchen knife. Slicing a potato with nothing but the weight of the knife and a gently slide.
Your opinion is wrong and uninformed. Get a proper knife and learn to use it and sharpen it.
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Nope I've had sharp knives always and I still don't like them.
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Preach 🙌
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I have friends who sold Cutco knives who agree with me.
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This is not the flex you think it is!
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17 comments
Cut right through some bok choy with them recently, like I was scything bamboo, never felt so free, 10/10.
I find a really sharp knife works better for tomatoes than a serrated one.
I don't know why this makes sense, but I only use a bread knife on regular bread. When I make a sourdough bread, I find it easier to slice with my regular chefs knife.
I don't know why this makes sense, but I only use a bread knife on regular bread. When I make a sourdough bread, I find it easier to slice with my regular chefs knife.