Originally Posted by Jd1
Ever tried to slice up a ripe tomatoe with a straight knife ? Pain in the petunia unless you really know how to sharpen the knife to a razor like sharpness. Of course you would NEVER use a serrated knife for cutting meat products.
Cutting fresh bread is another thing that is tough to do with straight knives.
Most professional bread knives are serrated and if ever cut by one leaves a hard to heal flap/
Tomatoes should be able to be cut by your French knife. If you can it may 1) not be sharp enough 2) needs to be honed to line up the molecules on the edge with a steel after ech use.