Why don't people cut vegetables with serrated knifes?

Question

I have noticed that no one I know that cooks cuts fruits with a serrated knife, always a normal blade? Why is this? Can it cause stomach problems or something related?

Answer 1

Cutting with serrated knives tends to tear the product being cut and most of the time when cutting veggies cooks want a smooth, easy cut which does not bruise the veggies. The exception might be tomatos as a small "tomato" knife, which is serrated, makes cutting through a tomatoe skin easier.

The kind of knife used has nothing to do with digestive problems, but more of ease for the cutter. Most veggies are solid and cut easier with a sharp knife, but there is nothing to keep you from using your knife of choice. Beware, if using a serrated knife frequently with hard uncooked veggies you will dull the blade. You will also be doing more work on your part as you will literally be "sawing" instead of "cutting" the veggies.

Answer 2

It can cause stomach problems only if you can't stand the sight of blood.

We don't use a serrated knife because it is too easy for the blade to slip and cut us. Straight edged knives slice through even the toughest of veggies with little danger to the person who is cutting.

Answer 3

Most likely a combination of the friction/pressure put on the blade when slicing vegetables (eventhough vegetables are fairly easy to slice, there is still a degree of friction which would dull a blade) and the acids from the vegetables (which would have a minor corrosive effect on the steel and would eventually cause the blade to become dull). At the atomic level, I'd say it's simply a matter of compression (in the case of friction & pressure). I'm not sure how to describe the corrosive effect of an acid on steel at the atomic level, but I would point out that with friction & pressure, it's a matter of a physical change vs. acidic corrosion, which is a chemical change. Since a chemical change is occurring, it would have an obvious impact on the sharpness of the blade.

Answer 4

Because you damage/bruise the fruit or vegetable? Try cutting a really juicy tomato with a serrated knife, you'll get juice and pulp everywhere! Vegetables and fruits are usually less tough than meat or fish, anyhow.

Answer 5

No, if you ever used serrated knives, you notice that they move.....and when they move......the person gets cut.

I have used them and for some reason they dull faster....and then move when you attempt to make that first cut...and your other hand is holding the fruit or vegetable...and gets cut!

Answer 6

No, it wont cause stomach problams, sometimes, those are the only knifes people have...