Do real chefs use serrated knives, and do they need sharpening?
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Written by: Ama97
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Do real chefs use serrated knives, and do they need sharpening?
You can check the answer of the people under the question at Quora “serrated chef knife“
About Ama97
Of course we use serrated knives, they all have their purpose. Here are mine and what I use them for. (All Wusthof Classics unless stated otherwise)
1. 26cm Serrated Slicer – Basically a hardcore carving knife, I use it as a 2nd carving knife or for tougher stuff like pork crackling etc.
2. 23cm double-toothed Bread Knife – Perfect for extra-fine slices of breads or pastries, or just simply slicing a bun in half. It’s my go-to bread knife
3. 23cm Pastry Knife (Victorinox) A gorgeous, rosewood-handled beast of a knife that has abilities as a bit of an all-rounder. I generally use it for it’s intended use; breads, pastries, doughs… It’s always a good one to lend to the front of house to slice a cake or something with…
4. 20cm Bread Knife – Just the standard, Wusthof Classic bread knife, generally use as a second bread knife. May have it on another chopping board as well as the first if I’m working on a sandwich section.
5. 12cm Sausage/…
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I am not a professional chef, but I love knives and have been cooking quite a bit since the early 197O′s. I have a few serrated knives (other than steak knives), some have come as gifts, with a cheese board or something. Some were the unfortunate result of home shows I did not attend. I use only a couple of bread knives, the others I have no use for. Bread knives seldom need sharpening, but it is not too difficult to dress up the edge with the proper sharpening tool (a tapered, diamond impregnated rod. I have a couple that I use for my outdoor knives – again, very seldom).
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My two serrated knives have waves, not teeth, for I use them for bread and little else.
Some chefs do use serrated knives for cutting tougher meats, but I use my cleaver or a boning knife for those. Those chefs have their serrated blades sharpened professionally.
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Professional chefs only use serrated knives for slicing bread. I’ve seen them used to cut large pieces of meat (like prime rib), as well as tomatoes, but not without getting a little bit of stank-eye from others in the kitchen. They do eventually need sharpening, but you need to take serrated knives into a shop or to a service that can do that.
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The serrated knives are useful for cutting bread and other tough skinned items. The problem wih serrated knives is that they are difficult to sharpen. I suspect that some real chefs use serrated knives and that some don’t .
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I think real chefs use serrated knives too. usually, serrated knives are bread knives or steak knives, they can perform well in their own job. even though, serrated knives are difficult to sharpen,but get the knife skills, they can be sharpened
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each knife has a specific purpose, it depends on the chef also each will have a favourite “all purpose” knife but IMO a chef would usually only use serrated knives for cutting bread, or “steak knives” and it’s quite hard to sharpen serrated blades
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It depends on the chef’s position and responsibilities … but, I’d venture to say that every chef has extensively used serrated blades at some time in their career.
Just an aside: I chuckle any time they bring out serrated “steak” knives. To me, that shouts, “Crappy meat,” or “improper cooking,” or “too cheap an owner to keep their knives sharpened,” or all of the above.
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