The Best Serrated Knives
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- เผยแพร่เมื่อ 7 ก.ย. 2024
- Equipment expert Adam Ried discusses the best serrated knives.
Buy our winning serrated knife: cooks.io/2I80e64
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I bought this knife several months ago, based on ATK’s recommendation. Very pleased with it; it’s very sharp and easy to handle.
Because of this review I went to Walmart online and purchased a set of Mercer knives that included this very knife. It was a sale and got the whole set for $35.99. Thanks so much.
I own both the Victorinox Fibrox, Classic and Mercer Culinary. (All in 10" size) All 3 perform identically and you can't go wrong with any of them. It comes down to the handle (This is ALWAYS a personal preference, take it for a test drive at a retail location to decide.) Edge retention is my biggest concern after the knifes performance. Sharpening a serrated knife is tedious. The Classic and Fibrox use the same identical blade/stamped steel and have held their edges better over the years vs the Mercer. Just my 2 cents.
I would argue the blade profile and bevels are more important. -Knuckle clearance, finger tip clearance on pinch grip from heal (safety), designed for rock chopping or tap chopping, and bevels (keeps food from sticking or wedges on hard squash / tubers). Micro-bevel, slightly wider edge angles, less lateral stress (scraping the board), and less fatigue (could come from honing), burr-less sharpening can yield better edge retention.
@@madthumbs1564 You don't usually rock a serated bread knife and Most people will pistol grip one as welll instead of using a pinch.
I purchased this knife in the UK based on the first ATC video. I was amazed by how sharp it was. Every tooth would slice copy paper cleanly. It cost less than 15 gbp delivered! I have two other Mercer knives, the eight inch chinese chef knife and the ten inch culinary genesis short bolster chef knife. Both are also excellent tools and were very sharp as delivered. My experience of Mercer knives has been very pleasing. They are excellent value.
I thought you weren't allowed to have knives in the Uk
Purchased the one you recommended. Great knife. Use on artisan bread and tomatoes. Thanks so much.
I have the test favorite and I love it. Bought it back in January of this year. Big bang for the buck.
I have the Mercer bread knife (plus their chef knife and paring knife) and love them all. What great buys they are!
I have been putting off buying a good serrated knife until I got the Americans test kitchen seal of approval for the best one! Thanks for the upload 👍
Best Bang for the Buck ever with the Mercer. Great recommendation.
I just recently picked up the Mercer Cai Dao and Deba, and they're amazing knives especially at their price tag. I am beyond impressed with this brand and I suspect that as ATK reviews more Mercer knives, more will rise to the top. The Victorinox Fibrox chef knife may have its days numbered.
Wow! Exactly the opposite of what I would have predicted. Science wins out. Characteristics for excellent cutting I never thought of before. Thanks!
Thanks Adam for your reviews. They've always been very useful to me!
Love these videos. I have bought many products based on your recommendation and have not been disappointed yet. I have to take exception though with your dismissal of the knives with “scalloped” serrations. I have owned both types and find that the sharper serrations tends to tear and crumb more than the scalloped ones especially on a hard crusted baguette.
I love that they counted the serrations.
i appreciate you sharing your results...thank you.
Love the video and great recommendation! I will be looking for it.
I bought the Mercer 10" bread knife based on the rave reviews. Its a very good knife and reasonably priced. It wouldn't stop me from buying some other knife that is just as good or better if I wanted to spend a lot of money on a bread knife. I don't! The name brand name knives with very expensive hardened steel don't offer much advantage because most of the quality is in the serration design, not the steel hardness.
I am replacing a lower end Zwilling J. A. Henkle 8" inch Twin Gourmet bread knife that finally needed replacing after 16 years (but still pretty good!). That knife currently runs $65+ compared to $15-$25 for the Mercer. The Henkle was only a slightly better knife when new, but this knife has the advantage of 2 inches. The rubber handle is very sturdy compared to reviews that I saw that said it is too soft. If there is anything I would criticize it is that the cut is a little too smooth and I like a little bit of toothiness, esp at the crusty botom of pan-cooked bread. Both knives are thin, have elongated serrations and the stamped steel seems to be the same hardness and quality. This is a very good knife, esp for the price
I've been using a Ginsu Knife I bought at car show for 20 years. You basically saw but I never have to worry about sharpening.
I have one too. I bought a more expensive bread knife a few years ago, but it's my Ginsu that I keep reaching for. =^..^=
The show is great but wish you put the recommended name on the screen so we can see it: 1) Sometimes it just to fast 2) Sometimes it's hard to spell the name.
Just go to the video description box and there's a link to the knife.
@@claudiaw9246 If I'm watching on TV, then this is much less convenient.
@@AdamPosegate True, but if you want further information, you're likely going to use a computer, tablet or phone to get it. Plus, the video creator can make a bit of money from Amazon if you use his link.
I have that very knife and we are pleased with. Sharpening will pose issues but I have carbon sharpening tool and will sharpen every gullet
I just ordered a Victorinox 10.5 inches and I wish you had tested it to see how it compares to the Mercer. Thank you for your video. I am considering changing to Mercer if they are so much better.
How about sharpening a serrated knife? Any ideas?
There a few makers, including Lansky and Smith's, who make pocket knife sharpeners with small diamonds rods that are absolute beasts at sharpening serrations. And they're not even 12 bucks. Get one, spread the word.
I love those tests on products!!
i have been looking for a good bread knife i just ordered the one you recommended thank you
1. Compares a Miyabi bread knife to some other wooden knife that seems to be priced at a fraction of the Miyabi's $165).
2. Doesn't show a demonstration of how well the winning knife cuts through that same bread.
What the hell is with ATK's "best" utensil videos?
This is the free sample video, you have to subscribe to their service to see the testing and conclusions.
1. That was compared to a Chicago cutlery knife
2. I have the Mercer, it’s razor sharp. I got badly cut from it. It glides through many foodstuffs
@@bl6973 glided through your finger, too, I bet
@@perniciouspete4986 fortunately it did not
Knives with rounded serrations are actually patisserie knives made for cutting through soft cake (e.g. Victoria Sponge cake). They are not multi-purpose breadknives. However, my Victorinox patisserie knive with rounded serrations is so sharp it glides through everything. I guess quality is still the No. 1 factor.
Thank you for sharing 👀🤗
I have the Mercer and have zero disappointments! It’s an amazing knife and super affordable
right now it's on sale for $12.99. I also picked up the sheath
After working in a restaurant for several years I doubt I'll ever buy a serrated "bread" knife like those. The offset handle version, often called "sandwich knives" are so much nicer to use. Dexter makes a great one.
The link here took me to a Mercer M23210. Mercer also offers a M23880. What is the difference between the M23210 and M23880?
I got this. Make sure you have a long enough and wide enough slot in your knife block. They also make an 8" version.
Was literally just talking to my chef about serrated knives, came on break and I had the notification about this video.
Serrated blades are literally pre-historic in design. Because I’ve done so darned many knife reviews I do t think there is a single winner but a few best for different jobs. Whoever cut the tomato mashed it with the knife instead of letting the knife cut through it. Aldo, sharpening a serrated knife is almost as important to know as owning it. I loved your reviews but this just left me a tad flat. Not enough info and the demos were blah. Why not show all the knife brands reviewed. Then there is the blade itself. Forged or stamped? No mention of it. I love you but this could have been way better of a review. And instead of choosing one why not three? There is no one best knife. Best always, chef Ron.
In today's manufacturing; forged vs stamped isn't an issue. - The process usually involves both now.
This is the free sample video. To see all the test results from all the brands you can log in to their website. They also usually pick a best all around, budget, and best high-end. For free they only show the best all-around.
@@JC-fj7oo : It ain't cheap! Buying an already-expensive subscription to the hard-copy Cook's Illustrated (with just six issues per year) does NOT include access to their digital content. I'm reminded of the self-destructive behavior of "Consumer Reports".
I am contemplating between Victorinox bread slicer VS Tojiro F737. Which one is superior? Anyone can help?
I'm surprised you didn't consider offset vs non-offset handles.
Did you look at the Dexter-Russell V-Lo?
Victorinox is always good alternative
Haven't we seen this before?
imfrommanndame yes with the exact same script and b-roll with the amazing Lisa McManus. I guess we needed it Mansplained to us?
Yep, except last time before their recommendation it was 13$. As soon as the recommendation came the next day the price jumped. They can shove this knife and all the serrations where the sun don't shine. Amazon is doing that all the time now and we all should look for other sellers.
A slightly rounded blade seems like a good compromise. An offset blade is nice because your hand is less likely to bang against the edge of the cutting board, but at the same time the offset does allow harder food to put more torque on the wrist, reducing fine control. With a little bit of curve to the blade, you get the best of both worlds.
Not a fan of offset knives. It creates a really odd leverage point for your wrist. I much prefer keeping the blade in line with my wrist whenever possible
It's always interesting but how about 2nd and 3rd place? There have to be others that do a good job...
Is the tef el bread knife good?
Just Hello from Michigan - Cool demonstration 😀
If you are buying a serrated knife it means that you've stopped looking for superior steel with superior alloys. When your knives are sharp you don't need serrations. I just put together a set of Japanese blades made from HAP 40 steel with a Rockwell hardness of 65. I haven't used a serrated knife in 20 years.
PM steels aren't superior; they're different. I have a hap40 @65 and it's a great knife, but I wouldn't buy another. A non-serrated cuts bread differently as they pointed out. Yeah; my chef's knife cuts a sub roll as easy as my bread knife, but it doesn't look as clean inside.
Any decently sharpened slicer can do the job. I can cut 50 breads with a random slicer from the fifties.
mad thumbs for me a recurve knife (1serration) gives the cleanest cut
This knife CANNOT CUT a straight slide of bread! I bought this knife based on this review. It is, as the review says, very sharp and cuts easily -- at a angle to the left. The blade is flat on the left side and beveled on the right. That difference means that the edge drifts left as the knife cuts.
I'd like to know if there is a sharp serrated knife that ALSO cuts straight down.
May not be superior brand but Good enough quality with good price.
I just use my chef knife. I keep it very sharp and honestly it performs better than any serrated knife
Check your science. Serrated knives provide MORE friction, not less. That's why your chef's knife slides off and crushes a tomato and a serrated knife grabs it and slices it. Makes me question your building blocks. That's also why more serrations provided a shaggier cut, and the knife with fewer serrations was smoother. Duh
I recommend the wuschtoff that’s very similar
That one has poor reviews from ATK and the Wirecutter.
Hello. Bought one of the winners. Wife calls it the :Bread Machete."...
Curious you didn't seem to consider Cutco. Their "D" shaped serrations seem to be pretty good, and stay sharp for a long time.
How much will it set me back?
Gig Young not sure now. Typically sold by college students to pay for school. Google them, I suspect they’re available online. They’re not cheap. But not as much as highest end knives.
What about micro serrated knives?
I prefer the Made in USA Dexter Russell.
So, test two knife, but never the winning knife to show and explain why its the winner? A bummer, but still good channel.
Love these test videos. When will the new season with new videos be out?
This is a clip from Season 18, Episode 25, "Elegant Desserts." If you watch PBS or subscribe to the ATK Web site, you'll be watching Season 19. You'll have to wait several months for Season 20.
You know what? Consider me sold.
My mother, my sister, my aunt Dot, my mother-in-law, my sister-in-law, my nephew and his husband, and my own husband have all griped about a serrated knife in the last couple years.
This video crystalized those separate memories. Weird. I blame the pot and bourbon.
I'm going to buy ten of these knives and run a Facebook group to test it. Cheers!
I'll report back in three months.
Why can't we get these affordable, great products in Europe...
They just literally told you what to look for. Just go out to a store and look at the knives and you'll probably be able to find a good one!
@@TheTheRay FYI, many US brands are not for sale in Europe. Come visit sometime.
@@IronX77 I think Fluxie meant to imply that the other information in the video will help in choosing a knife even if the specific knife, or even brand isn't available in Europe. Rounded handle, fewer serrations.
FYI Mercer Culinary is (somewhat) available on Amazon over here in Europe. Bud sadly not the serrated knive as of right now - maybe in the future... Or try sending a mail to Amazon customer support, if enough people do it they might put it in stock along the chef knives and other utensils from Mercer.
Have you tried eBay?
I’m sorry but there’s absolutely no way you get less friction with serrated blades. Saying you get more purchase with a serrated blade and also less friction is oxymoronic.
So they show the wustoff cutting thru the bread perfectly. But do not show the Mercy cutting at all & say that is the winner. I call BS
I still don't get this "infomercial" style that ATK has taken on. Anyone else have a take on this?
I thought I was on the wrong channel. Not a fan
Seems to me that the taste and equipment tests are about the same as they always have been.
@@zucchini4067 Nor I. It's so phoney.
So sad Spyderco stopped making kitchen knives. They cut everything I ever used them on cleanly.
Todd Ellner they still make kitchen knives and they are still excellent
@@kielclasing565 Wonderful! I stopped looking when they went on hiatus for several years. .
Oh shit that’s the knife I use at work got one for free too
You did not test the Wilkinson ??? How is that possible?
I guess the cheapest serrated knife is just a cut above the groove.
"bread alone" hehehe
I guess technically everything Cutco makes is a bread knife.
Everything Cutco makes is a piece of dogshit. Please respect yourself and your kitchen enough to buy better.
Friends don't let friends buy Cutco.
Hello.
comedy Gold. .. .
Slowly replacing my hand me down kitchen gear with recommendations. You guys should really have an amazon affiliation link for your recommended products.
They do, its in the description.
@@Spacecadet0730 reading description obliviously harder than writing a comment >_
Why would you ever edit food in black and white unless you're doing a cheesy infomercial? Color is so important to the experience of food.
I feel bad for chef Tony lol I have the miracle blade knives and find them awesome.
Did we really need this Mansplained to us? Why are you remaking a segment with an almost the identical script and the exact same b-roll as a segment already presented by the amazing Lisa McManus? @lisamcmanus
This comment is right on the money. The earlier clip is shorter, better explained, and comes to the same recommendation without the gratuitous exchanges. I particularly dislike the he-leads she-follows pattern of this whole series of remakes -- the original (th-cam.com/video/GWewefvCZXM/w-d-xo.html) is WAY better.
The one cutting the tomato doesn't count. The person was pushing down on the knife. That is not how to cut a tomato, bread, or anything else. I usually like the girl but she had way too much drama in the script here.
When will we get a video on the best equipment used in sharpening serrated knives?
The method and equipment would have to be specific to the knife and the person sharpening it (short cuts vs making like new). Many will just remove / straighten the teeth with an honing rod and replace eventually.
I wonder if there's a brand that makes knives that are good overall. Are all the rest of the mercer knives top of the list of good quality and functionality? or am I relegated to picking and choosing one of this brand and one of that brand to get a good set of knives.
You pretty much have to pick and choose.
"are all of the Mercer knives of good quality?" Not really, no. Of all the knives a regular chef would use, a bread knife is the only one where a cheap knife makes more sense than an expensive one. This is because it's annoying to sharpen a serrated knife, and cost for cost, it's not much of a jump to just replace it when it gets dull.
Best overall is easier than absolute best. If you want the absolute best, then you can't stick with one brand because one brand doesn't really dominate the designs in every type of knife. A lot of it comes down to trade Offa and what you want. You can't go wrong with a Zwilling or Shun knife. Are there better? Of course! But a lot of that extra cost comes from things like better materials and fit-and-finish, rather than shear performance
@@jonmurphy9424 excellent information, and thank you. I'll look into Zwilling and Shun knives.
I'd be interesting to see the test kitchen do a whole show (it would take quite a bit) on "these are the knives we use and how they compare". I'm betting they mix and match different kinds and types too.
I'll look back in the archives to see if they've done other shows on other knives. Think I've seen one on chef's knives and a few others. but i don't think they've compared all of the usual ones.
I like my Shun's. Very sharp but blades can chip on hard things. A huge benefit is lifetime sharpening at the manufacturer.
Cheap knives make better sense overall. Expensive ones need babying, grow legs, can be harder to sharpen, get misused and show abuse more. I'm not saying department store crap, but there's diminishing returns on the higher tier stuff. 2x $30 knives > 1 $90 knife.
I prefer the Wüsthof
Me too. Most often used is the deli knife, bread veggies, etc
1:14 the tester does not know how to use a knife
this looks like a repeat word for word of the old bread.
i just cut my fingertip off with a double serrated bread knife
The Mercer Millennia line punches way over its weight class
If you want a top quality knife set, nobody has better knives than Henkel brand from Germany, they are pricy, but will last a lifetime, period. Noboby compares.
Not in stainless. Victorinox knives have won several categories repeatedly.
And TBH, 99% of home cooks have no business with a carbon blade because they're not going to take care of it properly at all.
@@lordgarion514 i still prefer Henkels my friend, but to each his own
@@stevelogan5475
Oh. I ain't saying they ain't great knives, just that their stainless hasn't come out on top in testing. But their carbon blades have.
You're going to have to specify which Henkels you mean, because there are a lot of different series. You're also going to need to specify if you mean Henkels knives or Zwilling knives, as the two are owned by the same comapny: Zwilling J. A. Henkels.
Shun knives also last a lifetime, and offer lifetime sharpening for free. I like Swilling knives a lot, but to say they are the best overall isn't doing anyone much help unless you expand on your argument
@@jonmurphy9424
Atk has a carbon knife testing video. Pretty sure it said Henkel.
Paid advertising... The myabi you tested is 300x better. You should tell about the victorinox fibrox, the zwilling and the wusthof... You didn't even tried them! Ridiculous!
Anything less than 9 inches is useless.
Common knowledge, and depressing.....for some
Well now i feel inadequate...was having a great day till now...hahaha
@@enbardis stick with your paring knife. :)
@@Bubbles99718 "size doesn't matter" they said..."its how you use it" they said... all lies! 😰😢 hahahaha
Says the bloody cervix.
OK, now this is going to be a good vid, but should also contain the hollow-bevel knives...
What?!? No Cutco knives in your test? I suggest a retest.
Cut I knife handles do not fit my hand. I would have like to have made in USA, but went with German made
Any time a company isolates it's consumers; it's ripping you off. Cutco, Kirby, Bose - overpriced crap. Just looking at the profile of a cutco chef's knife would stop me from buying it.
Perhaps, but I personally do not consider it a fair representation if only a few brands are tested.
Man this Acting... i feel like I might be watching a porno.
Mercer ripped me off by making me spend $90 on three knifes, so I'll think about it :(
*If* you can sharpen, a decent (unserrated) slicer will be the winner
Best bread (serrated) knife wideo......cutting edge stuff. Sorry....couldn't help myself
Why do not use a REAL test.??....like cutting the bone on a chicken drumstick?
So knives are elastic and compressible???? Work on your explanation....