they do tend to work more consistently and stay sharper for longer if you rarely/never sharpen your knives or dont have the proper equipment. a well sharpened chef’s knife though is better but i have to admit i dont have the energy always to properly maintain the edge on them
I use it for tomatoes and nobody will ever change my mind.
If you don’t have a very sharp knife a serrated one works very nice on tomatoes and bell peppers
Exactly a decent quality serrated will cut a perfectly clean edge on almost all foods
they do tend to work more consistently and stay sharper for longer if you rarely/never sharpen your knives or dont have the proper equipment. a well sharpened chef’s knife though is better but i have to admit i dont have the energy always to properly maintain the edge on them