My God, I agree. What is happening to me?

Steve
Sharpening Made Easy: A Primer on Sharpening Knives and Other Edged
Tools by Steve Bottorff
Copyright January 2002 Knife World Publications
www.sharpeningmadeeasy.com



Sheldon wrote:
>
> Dee Randall wrote:
>
>>"Sheldon" > wrote:
>>
>>>Stark wrote:
>>>
>>>>I'm a crock stick honer with a couple of
>>>>Wustof knives, some serated for bread, tomatoes, etc.
>>>
>>>Bread knives are not serrated, they're scalloped.
>>
>>I was looking at knives the other day online and was wondering why the bread
>>knives were 'scalloped' as I did not see any serrated. Thanks for clearing
>>that up.
>
>
> Professional bread slicing machines such as those used in bakeries use
> the same scalloped blades. There are various configurations and spacing
> of the scallops, each for a different type of bread texture... if you
> seach for <bread slicing blades> you should find some interesting
> reading.
>
> Serrated knives are more saw-like, they're typically used for steak by
> folks who don't know better... the sole purpose is to prevent dulling
> of a real knife from contact with the plate, whereas only the high
> points make contact, they act like bumpers. If you use an ordinary
> blade on a plate it will become extremely dull and quite rapidly...
> which is why folks who really know steak and know knives prefer eating
> from wooden thenchers, then they can use very sharp knives without
> ruining the edge, and not tear up the meat the way serrated knives
> will.... many a good steak is totally "butchered" by use of serrated
> knives. Anytime you visit a steakhouse and they serve on hard plates
> with serrated knives you can just bet they know absolutely zero about
> steak. The very worst offenders are those that serve steak on those
> stupid metal thingies... allows them to get away with tough gristly
> meat by providing a knife tantamount to a dulled chainsaw.
>
> The scallops of bread knives are to effectively extend the length of
> the cutting edge by about double and to present the correct angle of
> attack and at the same time produce as few crumbs as possible. Using a
> serrated blade to cut bread is as effective as using a wood saw,
> tearing instead of slicing and producing many crumbs. There is no such
> thing as a good serrated knife, in fact I wouldn't classify them as
> cutlery.
>
> Sheldon
>