On 1/28/14, 9:31 PM, W wrote:
>
> The other applications for a serrated knife include tomatoes, chocolate,
> citrus, etc. It's a reasonable question what is the best serrated knife
> for those applications.

I often use a dedicated serrated knife for tomatoes.

But I don't see why anyone would want to use one for chocolate. It seems
to me that it just saws away and produces chocolate dust, which I
generally don't want. I'd much rather use my largest chef's knife (14"),
which has a very heavy blade, to break the chocolate up into similarly
sized chunks for uniform melting.

-- Larry