2 of 2 Items
2 of 2 Items
A knife used for cutting foods served as a main course such as steak and chicken. The knife usually has a blade that is 4 to 6 inches long and varies in thickness. The blade may be serrated or straight-edged, depending on the manufacturer. Since serrated knives cannot be sharpened, they require less sharpening maintenance than the straight-edged blade, but eventually the serrated edge becomes dull and requires replacement.