I would love to see a video of someone using it to spread butter and jam because in my mind it looks like something out of a cartoon

That’s a sure sign of sharp. You see a little piece of yourself on the cutting board, next to the carrots, before you feel it. There’s good benefits to studying ,and practicing established cutting techniques.

😬

Ginsu knives are great saws. Excellent for sawing leather boots in half. Highly recommended for keeping in the tool box.

They give some direction in a link with the full review.

Sharpening a serrated knife can be done, but it will wear out the sharp points of the blade over time, unless done with some very specialized equipment and/or a lot of time and patience. Serrated knives, like non-stick pans, are generally best thought of as a consumable. Sure they last a lot longer than consumables like paper towels, but eventually they will simply wear out. This is why fancy All-Clad teflon pan will never be on my shopping list, and why it is so nice that the Mercer (at $24.40) is the third least lest expensive knife they tested, beaten out only by a Tojiro (a very sharp, but unergonomic and cheap looking knife), which was about $2.40 less, and also by the knife that came in dead last, another Mercer, which costs 13.92. So I would say, either live with having to replace your serrated knife once in a while, or don’t use one, but instead learn how to keep a non-serrated knife extremely sharp. Of course how long ‘once in while’ comes around depends a lot on how much you use the knife, and how well you take care of it. You should never ever use a knife on a glass cutting board, a granite or steel counter, a plate, etc, and that goes double for serrated knives. I happen to own both the winning and the one that came in last place, both Mercers, and they work for me.

Thank you so much for your insight! I’m with you with the nonstick, and I see now it just might be easier to buy a few of the Mercer bread knives when they go on sale. Thanks

I am bewildered by this comment and the many others like it. I just got one and it's not sharp at all. I can run my finger along the blade, no problem. It just skids along the top of sourdough instead of cutting into it.

"Wavy blade" is part of the description. That's the correct model - the *full review* link is in the description.

They did test it. It did not win. It is the second one from the right on their table in this video. They also showed it when mentioning downgrading knives that are narrow and that lack knuckle clearance. I came in at number 8 out of the 11 knives compared, and it was still “recommended with reservations.” The knife that finished last was also recommended with reservations, and incidentally, was the same brand as the winning knife.

@@fordhouse8b tojiro makes another one that looks like the Mac next to the Mercer and I think that’s the one he’s referring to not the one in the video

@@Midnightmeatrain88 I doubt it. If he is a knife nerd, like myself, the cheap and unassuming Tojiro tested here is the one he likely means. The one that looks like the Mac also shares its limitations, an edge that is more scalloped than toothy, and is not so good for crust. For non-crusty breads and other softer items, the Mac knife is reputedly wonderful, and so to probably the more expensive Tojiro to which you are referring. If I were to buy either of them, I would probably get the Mac, if for no other reason than that I have wanted a Mac ever since I encountered a relative’s Mac Original paring knife, the one with the rounded tip, angled handle, and distinctive hole in the blade for hanging.

I have that one too. I love it. I like it much more than the Mercer because it’s not clunky and big. My knuckles have never hit the board which was their complaint

@@fordhouse8b Is the knife you are talking about the "tojiro fujiro slicer cutter 14.75"? I recently bought the Mercer they recommend, and it's not sharp at all. I'm absolutely bewildered by all of the Amazon reviews and comments here talking about how sharp it is and how well it cuts into sourdough. It's awful at cutting into sourdough in my experience, it just glides along the crust instead of cutting into it. I can run my finger along the blade, no problem.

Apparently you can. Of the 11 knives in this line up, the Wüsthof was one that could only be “recommended with reservations” due to its could-be-longer blade and handle, lack of knuckle clearance and its proprietary “double” serrations that did not impress the ATK Reviews team. 🤷🏼‍♀

They give some direction in a link with the full review.

@@sandrah7512 Thanks a lot. Didn't know it is possible to sharpen it.

They recommended *all* the knives, they just had some reservations with the recommendations of some.

Some people told me it was $20-30 years ago, but now it is 50+tax on Amazon.

@@cnxjdisozjb8147 looking back at the same one I bought in 2018, it's still $25 on Amazon. I'm not sure if Amazon in your region makes "adjustments" for your local cost of living

@@BatPotatoes That's weird, I am in Canada Ontario. It's 49.99+tax lol

@@cnxjdisozjb8147 well that explains it, the Canadian dollar is roughly half of the US dollar

Very carefully or not at all

There's a link in the full review that give you some methods of doing so.

It's $14.99 on Amazon. Right now.

ATK uses the BESS sharpness testing system.

@@robertherman1146 They literally said in the video thes tested sharpness on tomatoes. I know the have the system, I've seen them use it other videos. Makes it even more frustrating.

ATK tested 11 knives in total and recommended all of them, albeit six with reservations. Why not check out the *full review*? (link in description)

@@sandrah7512 Thanks for pointing that out I missed it.I`ll take the Mayabi Kaizen for $179.95! LMAO!

Why not?

@@em1860 it didn't cut as cleanly and it crushed soft bread trying to slice through.

I got it too and it's not sharp at all. I can run my finger along the blade, no problem. It just glides on top of crusty sourdough rather than cut into it.

Amazing how you have no joy in your life

Product lines change within weeks.

@@butterboi1963 Ok, back to your cartoons now junior.

Every day I wake up and say a little prayer to thank those brave souls who complain on the internet about stuff they got for free.

While ATK does like to run full episodes of its PBS TV shows on KZfaq as well as the individual recipe, testing and equipment segments from those episodes, this is a new video based on an equipment review published online in August 2022. It doesn't even appear to have been published in print yet.