Dear Readers: How are serrated knives different from smooth blades? Let’s take a look.

Each “tooth” of the serrated blade that comes in contact with food emits more pressure on that particular area, with a sawing motion, so the cuts are faster, but they can be more jagged.

Serrated knives work well for cutting both “tender” foods, like bread, peaches and tomatoes (items that can tear or disintegrate easily with a smooth blade), and also for heartier foods, like a roast or a watermelon rind.

Whichever blade you choose, always practice knife safety. Did you know that you’re more apt to get cut by a dull knife than a sharp knife? Putting excess pressure on the blade can cause it to slip and slice.

— Heloise