On 12/2/2013 12:18 PM, Steve Freides wrote:
> pltrgyst wrote:
>> On 12/2/13 10:15 AM, Steve Freides wrote:
>>
>>> Should we get her carving knife sharpened - we think it's a good one
>>> but none of us know much about knives - and if so, where?
>>
>> Assuming it has a straight rather than serrated edge:
>>
>> Most decent kitchen shops offer knife sharpening. The usual rate in
>> the eastern US is $1 per inch of blade length.
>>
>> If it has a serrated edge, sharpening costs a bit more, and is not
>> generally as effective.
>>
>> -- Larry
>
> That's good to know - about the serrated edge.
>
> Is there any consensus about whether straight or serrated makes a better
> carving knife?
>
> -S-
>
>
That depends on who you ask. I was just looking at an offset serrated
knife. It's touted as a bread knife but also can be used for things
like cutting through hard-shelled winter squash or melons in the summer.
For meat? No, I wouldn't go with a serrated knife. You want a blade
that can be kept honed with a steel. One that only rarely needs
"professional" sharpening.

Jill