Blade Types
Serrated vs Smooth Edge Knives
When to use each edge type in your kitchen
Written by Michael Kempf, professional knife sharpener
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The Verdict: Use Both
Smooth edges for precision. Serrated edges for rough or hard items like bread. Most kitchens need both.
Edge Type Comparison
| Factor | Smooth Edge | Serrated Edge |
|---|---|---|
| Best For | Precision cuts, most foods | Bread, tomatoes, hard items |
| Maintenance | Regular honing and sharpening | Rarely needs sharpening |
| Durability | Dulls quickly with abuse | Very durable |
| Precision | Very precise cuts | Rough/crushing cuts |
| Sharpening | Professional recommended | Hard to sharpen |
Smooth Edge Knives
Smooth edges provide clean, precise cuts. Most chef's knives, santoku, and general kitchen knives are smooth. They require regular honing and occasional professional sharpening to maintain peak performance.
Serrated Edge Knives
Serrated edges have small teeth that grip items. They excel at bread, tomatoes, and other items with hard exteriors. Serrated knives stay sharp longer but are difficult and expensive to sharpen professionally.
Common Kitchen Knives by Edge Type
Typically Smooth:
- Chef's knife
- Paring knife
- Nakiri
- Santoku
Typically Serrated:
- Bread knife
- Steak knife
- Some utility knives
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