Steve Wertz wrote:
>
> On Tue, 17 Jul 2007 11:20:12 -0700, Mark Thorson wrote:
>
> > Steve Wertz wrote:
> >>
> >> Serrated knives makes ground beef and ruin the pristine texture
> >> of steak.
> >>
> >> You do need one for bread, though.
> >
> > I disagree. A toothed blade is much better for bread
> > than a serrated blade. It cuts like a saw. Especially
> > recommended for bread with a thick crust.
>
> Uh, toothed knives are hard to come by in bread-sized knives.

I agree. The one my mom has is the only one
I've ever seen. But if they were more widely
available, everybody would agree that they're
vastly better than serrated. Especially for
a French or Sourdough loaf.