J.A. Henckels Twin Gourmet 9-Piece High-Carbon Stainless-Steel ...

Removed from their slots in this set’s rubber-footed wood storage deny stuff up, these eight knives slice any steak, chop, or roast into scrap-value pieces. Bon vivant is one of Henckels’s budget-priced cutlery lines. These knives don’t sire bolsters, but that present isn’t required when confronting a rib eye. The exalted-carbon, stainless-brace 4-1/2-inch blades are stamped, not forged, and because they are serrated on the higher halves, they demonstrate a tendency to divide pith fibers more readily than slice bang on including them the way frank-itchy knives do. On the other management, the bright serrations diet the tearing effectiveness, and the blades’ cut halves are plainly. The plastic, three-rivet, deep-sharpness handles are classically styled. –Fred Brack

What’s in the Box

I bought these knives for my woman for Christmas. We bought them to outfit our proportional set of Authoritative S knives.

Upon the knives: The look of these was frigid on with our simultaneous set. The get rid of of the handles could prepare been gamester. They have a funny feeling a bit gegenschein and the handles very recently aren’t as slippery as the Adept S set. That being said -they weren’t barely as dear. I posted pictures of the end serrations on the dagger. Not trustworthy how this whim impression sharpening them in the subsequent.

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What People Talk About Serrated Knives »

They have that new Samurai Shark thing or whatever it's called (by the guy who does the OxyClean commercials as well as many others) ... its supposed to sharpen regular and serrated blades.

Here it is on Ebay: http://search.ebay.com/blade-shark_W0QQf krZ1QQfnuZ1QQfsooZ2QQfsopZ32QQkeywordZbl adeQ20shark

http://www.asseenontvguys.com/index.asp? PageAction=VIEWPROD&ProdID=299

• versantly also said:
  take them to the local grocery store's meat department. they generally sharpen knives as a courtesy to their customers.

The myth about serrated knives being better cutters for tomatoes and such comes from the sad fact that factory knives, at least western ones, come with very think edges that aren't nearly as sharp as they can and should be. Besides they're made of softer metal compared to e.g. Japanese kitchen knives or custom kitchen knives, and because of that dull much faster... Serrated knives retain cutting ability thanks to serrations, but the fact is that serrated blades cut by tearing.
if you want to be very precise, then straight blades are serrated ones as well, just at microscopic level.
Check out these mirror polished edged under magnification to see what I was tryign to explain -- http://zknives.com/knives/articles/macro edges/index.shtml

The only time when serrated knives cut smoother is when you compare them to a dull knife. A sharp, straight blade always makes a smoother cut, there are no exceptions to that.

There are cases when serrated blades cut EASIER but, that doesn't mean cleaner cut.

All of the soft food is better cut with straight edge, veggies, meat, even cartilages and tendons. As long as the knife is sharp. Less cells get damaged in the food, e.g in case of onions they sting less, meat and fish retain texture better, veggies stay fresh longer and so on.

What's better cut with serrated edges is a harsh food. Hard crust bread would be a good example. In those cases serrated knife is better because cuts easier, because of the "saw" action and also preserves straight edges from being damaged on hard stuff.

But for soft ingredient it's always cut smoother with thin, sharp edges.

• DakotaDamage also said:
  serrated knives will cut more delicately i guess you could say, breads, fruits, vegetables and some meats are cut better with serrated knives.

Depends on the geographic location, but yes. NO...you cannot sharpen serrated knives yourself.

If they are the little teeny serrations, absolutely not.
If they are the scallop-type indented serrations, you might be able to have them professionally done.

If you have seen those honing sticks, you can try to sharpen the scallops on those, but I wouldn't recommend it.

You can also sometimes sharpen the non-serrated side yourself, but like I said, send them out to be done professionally. It is money well-spent.