Serrated Knives: The Best Picks & When to Use Them
A serrated knife does one thing no other blade can: it bites into foods that are too hard or too squishy for a straight edge to grip. Here is when to reach for one, and which to buy.
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When to use a serrated knife
- Crusty bread saws through the crust without crushing the crumb.
- Tomatoes & soft fruit the teeth grip the skin instead of sliding off and squashing it.
- Tough-skinned produce watermelon, pineapple, winter squash, citrus.
- Layer cakes clean, level slices with no drag.
For meat, a serrated knife is not your slicer, use a chef knife for breaking down cuts, but it is unbeatable on that crusty loaf next to dinner.
Our pick: Mercer Culinary Millennia 10″ Wavy Edge
The Mercer Millennia 10-inch has been a test-kitchen favorite for years, around $20, well balanced, and it glides through crusty sourdough without shattering the crust or squashing soft bread.
Also great: Victorinox Serrated Bread Knife
The Victorinox serrated knife is one of the most consistent performers around, cleanly through crusty bread and squishy tomatoes alike, at a friendly price.
FAQ
Can you sharpen a serrated knife?
Yes, but rarely needed. Each scallop can be honed with a tapered rod, though most affordable serrated knives are cheap enough to simply replace after many years.
Why cut tomatoes with a serrated knife?
A tomato skin is slick and taut; a straight edge slides and crushes it. The serrations grab and slice cleanly, so you get neat slices instead of squished ones.
Do I need a serrated knife if I have a chef knife?
They do different jobs. A chef knife handles the vast majority of prep and meat work; a serrated knife is the specialist for bread, tomatoes, and tough-skinned produce.